Cheesecake Bars
These Cheesecake Bars are creamy, rich, and perfect for sharing! A buttery graham cracker crust paired with a smooth cheesecake filling makes them irresistible.
Equipment
- 9x9-inch square baking pan
- Medium Bowl
- Large Bowl
- Electric Mixer
- Spatula
Ingredients
- 1 1/2 cups graham cracker crumbs This forms the delicious, crunchy crust.
- 1/3 cup sugar Adds sweetness to the crust.
- 1/2 cup unsalted butter melted, binds the crust ingredients together and adds richness
- 2 cups cream cheese softened, the main ingredient for the creamy cheesecake filling
- 1 cup sugar sweetens the cheesecake filling
- 1 teaspoon vanilla extract enhances the flavor with a warm, aromatic note
- 3 large eggs provide structure and richness to the cheesecake layer
- 1/2 cup sour cream adds tanginess and moisture, keeping the cheesecake smooth
- 1/4 cup all-purpose flour helps stabilize the cheesecake and prevent cracking
Instructions
- Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs and 1/3 cup sugar. Pour in the melted butter and stir until the mixture is evenly moistened and resembles wet sand. Press this mixture firmly into the bottom of a 9x9-inch square baking pan, creating an even layer. Bake the crust for about 10 minutes until it’s lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the 1 cup of sugar, continuing to mix until well combined and no lumps remain. Add the vanilla extract and mix again. Next, add the eggs one at a time, beating on low speed after each addition just until incorporated—overmixing can add too much air and cause cracks during baking.
- Mix in the sour cream until fully combined, then sprinkle the flour over the mixture and gently fold it in. The flour will help the cheesecake bars hold their shape and prevent cracking.
- Pour the cheesecake filling over the pre-baked crust and spread it out evenly with a spatula. Bake in the preheated oven for 40-45 minutes. The edges should be set, and the center will still have a slight jiggle when you gently shake the pan. This ensures the cheesecake remains creamy and not overbaked.
- Remove the bars from the oven and allow them to cool to room temperature. Once cooled, cover the pan with plastic wrap or foil and chill in the refrigerator for at least 4 hours, preferably overnight. Chilling sets the cheesecake and makes slicing easier.
- Use a sharp knife to cut the cheesecake into squares or rectangles. For clean cuts, wipe the knife with a warm, damp cloth between slices. Serve plain or top with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce for extra indulgence.
Notes
- Make sure cream cheese is softened to room temperature to avoid lumps in the filling.
- Avoid overmixing the batter after adding eggs to prevent cracks in the cheesecake bars.
- Pre-bake the crust to ensure a crunchy texture and avoid a soggy bottom.
- Chill the bars overnight for the best texture and easy slicing.
- For variations, add toppings like fresh fruit, chocolate drizzle, or swirl in pumpkin or berry puree before baking.