Cherry Cheesecake Bars Crystal Miller

Cherry Cheesecake Bars

Crust
2/3 c butter, cold
2/3 c Sucanat
2 c whole wheat pastry flour

Filling
2- 8oz pkgs. Cream cheese, room temp
½ c cane juice crystals
3 eggs
2 T lemon juice
1 c glazed cherries, chopped or cut up with scissors

To make the crust combine butter and Sucanat and mix well in a mixer bowl. Add ww pastry flour and mix until it resembles crumbs.

Take out 1 cup of this mix and set aside. Put the remaining mix into a 9x13 that has been sprayed with non-stick spray and spread the crumbs around and gently pat down. Bake at 350 for 12 minutes.

While the crust is baking prepare the filling. Mix the cream cheese and the cane juice crystals together in a mixer. Add the eggs and lemon juice and mix very well until it is very light and fluffy. This can take a minute or more. Stir in the glazed cherries.

When the crust comes out of the oven spoon the filling over the crust and gently push it around to cover the crust, being careful not to pull the crust up. Sprinkle reserved crumbs over the top. Return to oven and bake 18 minutes more or until the filling has set.

Let cool completely before cutting.

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