Cheesecake Bar Recipe
If you’ve ever loved the idea of making cheesecake but felt intimidated by water baths, cracks, and complicated steps, these easy cheesecake bars are for you!
Equipment
- 8X8 metal baking pan
- Hand mixer or stand mixer
- Measuring cups and spoons
- Parchment Paper
Ingredients
Graham Cracker Crust
- 1 and ½ cups (145 grams) graham cracker crumbs crush up whole graham crackers
- 3 tablespoons granulated sugar
- 1 teaspoon cinnamon
- 7 tablespoons (100 grams) salted butter, melted add ¼ teaspoon of salt if not using salted butter
Vanilla Cheesecake
- 16 oz (440 grams) brick style cream cheese room temperature, very soft
- ½ cup plus 2 tablespoons (130 grams) granulated sugar
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice don't skip, makes it extra delicious
- 2 large eggs room temperature
Sour Cream Topping
- 1 cup full fat sour cream cold
- 2 tablespoons plus 2 teaspoons granulated sugar
- ½ teaspoon vanilla extract
Instructions
Graham Cracker Crust
- Preheat your oven to 350°F. Line an 8X8 metal baking pan with parchment paper making sure it goes up and over the sides.
- In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until combined. Press the mixture firmly into the bottom, ensuring an even layer. I use the bottom of a measuring cup.
- Bake the crust for 9 minutes, then remove from the oven and let it cool slightly while preparing the filling.
Vanilla Cheesecake
- Lower the oven temperature to 325°F - this is a must! If your oven is at a higher temperature the cheesecake will curdle.
- Using an electric or stand mixer, beat the cream cheese, sugar, vanilla, and lemon juice until smooth and combined.
- Add the eggs one at a time, until combined and smooth. Try not to over mix.
- Pour over the graham cracker crust, smooth it out evenly. Place into a 325°F oven. Bake for 18-22 minutes or until lightly puffed around the edges and the center has a jiggle, the internal temperature should be 145°F. The top should look matte and set.
- The cheesecake will look different when it first comes out of the oven. As it cools at room temperature, it will gently deflate, and once chilled in the refrigerator, it will set into its final creamy texture.
- Place in the refrigerator on a rack until cold, about 4 hours.
Sour Cream Topping
- After the cheesecake has cooled, mix together the sour cream, vanilla, and sugar until creamy and combined. Top the cooled down cheesecake evenly. Best enjoyed cold straight out of the refrigerator.
Notes
Refrigerator Storage:
Store bars in an airtight container in the refrigerator for up to 4 days. Serve chilled for best texture. Freezer Storage:
Freeze in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Store bars in an airtight container in the refrigerator for up to 4 days. Serve chilled for best texture. Freezer Storage:
Freeze in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
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