Cheesecake Bars

These cheesecake bars are a classic dessert with a smooth and creamy filling atop a buttery graham cracker crust. Top with fruit, chocolate ganache or caramel!

Prep Time: 15

Cook Time: 45

Cool + Chill Time: 8 45

Total Time: 9 45

Servings:

Ingredients

Crust

1 ½ cups finely crushed graham crackers (10-12 graham crackers)
¼ cup granulated sugar
6 Tablespoons salted butter , melted

Cheesecake Filling

2 (8-ounce) packages cream cheese , at room temperature
¾ cups granulated sugar
2 large eggs , at room temperature
⅓ cup sour cream , at room temperature
½ Tablespoon vanilla extract

Optional toppings: Caramel sauce, Cherry pie filling, Fudge sauce, Whipped cream and berries

Instructions

Crust

Preheat the oven to 375°F.
In a medium bowl, stir together 1 1/2 cups graham crackers, 1/4 cup sugar, and 6 Tablespoons butter until well combined.
In an 8x8-inch baking dish, pour the crumb mixture and firmly press into the bottom using a 1/4 measuring cup. Use your fingers to press the crumb mixture firmly onto the sides.
Bake 6 to 8 minutes. Reduce oven to 325°F.

Cheesecake Filling

In the bowl of a stand mixer fitted with the paddle attachment, beat 2 packages softened cream cheese with 3/4 cup sugar until smooth.
Add each of two eggs at a time, thoroughly mixing before adding the next. Scrape the sides of the bowl after each addition. Mix in 1/3 cup sour cream and 1 Tablespoons vanilla until smooth and free of any lumps.
Pour over the crust. Bake 45 minutes, or until the center appears to be set. There may be some minor cracking around the edges of the bars, don't worry.
Let cool completely on a wire rack before chilling in the fridge at least 8 hours before serving.
Cut into squares and top with desired toppings.

Notes

Cutting the bars: Get a bowl of very hot water. Dip a sharp knife into it for a few seconds before wiping clean on a tea towel. Slice the cheesecake. Clean knife and repeat hot water between cuts.

Freezer: Wrap cut slices well in a layer of plastic wrap and then a layer of foil. Place in the freezer up to 1 month. Thaw overnight in the refrigerator, or set out at room temperature about 2 hours.

Storage: Tightly cover the pan and store them in the refrigerator up to 5 days. Or keep the cut bars in an airtight container in the refrigerator up to 5 days.

Nutrition