Begin by preparing your baking pan. Spray an 8x8-inch pan with nonstick spray and then line it with parchment paper. This makes it easy to remove the bars after they’ve set.
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated white sugar. Stir everything together until the crumbs are well-coated with the butter. You want a mixture that resembles wet sand.
Press the crust mixture firmly into the bottom of the prepared pan. Use a flat tool or your hands to create an even layer. Place it in the refrigerator to chill while you prepare the filling.
In a large bowl, use an electric mixer to combine cream cheese, powdered sugar, half and half, honey, vanilla extract, salt, and ground cinnamon. Beat until the mixture is completely smooth and creamy. This can take a few minutes, but it's worth the wait!
Once your filling is smooth, pour it over the chilled crust in the baking pan. Use a spatula to smooth it out evenly, ensuring no air pockets remain.
Place the pan in the refrigerator and allow it to chill for at least two hours. This helps the cheesecake layer firm up nicely.
After the chilling time, take the pan out and cut the cheesecake into bars. Use a sharp knife for clean cuts, and transfer them to a serving platter.
Top each bar with a generous spoonful of cherry pie filling. This adds a sweet, fruity layer that contrasts beautifully with the creamy filling.
Return the bars to the refrigerator for at least one more hour to let the flavors meld together and the topping to set.
Finally, serve the Cherry Cheesecake Bars cold. They’re best enjoyed chilled, and you can garnish them with fresh cherries for an extra touch!
