Cheesecake Bars Recipe

Cheesecake Bars Recipe

from preppykitchen.com
Dessert
235 kcal / serving

Cheesecake bars are so easy and are perfectly rich and creamy, with just the right hint of tang. Great for sharing at parties!

Ingredients

  • 1 ½ cupsgraham cracker crumbs ((180g, from 11 large graham cracker sheets))
  • 3 tablespoonslight brown sugar
  • 6 tablespoonsunsalted butter (melted (85g))
  • 2packages cream cheese (room temperature)
  • ⅝ cupgranulated sugar ((133g))
  • ⅓ cupsour cream (room temperature (80g))
  • 2 teaspoonsfresh lemon juice
  • 1 teaspoonvanilla extract
  • 3 largeeggs (room temperature)

Directions

  1. 1

    Preheat the oven to 350°F. Spray an 8x8-inch pan with nonstick cooking spray. Line the pan with parchment paper, leaving a 2-inch overhang on at least 2 of the sides.

  2. 2

    In a large bowl, stir to combine the graham cracker crumbs and brown sugar. Drizzle the melted butter all over and stir well to combine. (Pinch the mixture between your fingers and thumb. If it holds together on it’s own, the crust is ready. If it is sandy and falls apart, add 1 more tablespoon of melted butter and stir to combine.)

  3. 3

    Place the mixture in the prepared baking pan. Use a flat-bottomed glass or measuring cup to firmly press the mixture into the bottom of the pan. Bake for 10 to 12 minutes, until golden brown around the edges. Set aside for about 45 minutes to cool.

  4. 4

    Decrease the oven temperature to 325°F.

  5. 5

    Meanwhile, in a large bowl beat the cream cheese with a hand mixer on high speed for 1 minute until fluffy and smooth. Scrape down the sides and bottom of the bowl.

  6. 6

    Add the granulated sugar and beat for 1 minute until well combined.

  7. 7

    Add the sour cream, lemon juice, and vanilla and beat for 30 seconds, until combined. Scrape the bottom and sides of the bowl. If any small pieces of cream cheese remain, continue to mix until it’s smooth.

  8. 8

    Add the eggs and beat on low speed for about 30 seconds or just until combined.

  9. 9

    Pour the mixture over the cooled crust. Bake for 30 to 35 minutes until the edges are slightly puffed and the middle is nearly set. (It should move just slightly.) Let cool completely for about 2 hours on a wire rack, then refrigerate for at least 4 hours until very cold.

  10. 10

    Slice into bars and serve topped with fresh fruit, whipped cream, or chocolate ganache, if you like.