Description
Delicious and creamy cheesecake bars with a buttery graham cracker crust, perfect for dessert or special occasions. These bars are smooth, rich, and can be topped with fresh berries, lemon zest, caramel, chocolate drizzle, or whipped cream for added flavor and presentation.
Ingredients
Scale
For the Crust:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
For the Cheesecake Filling:
- 2 packages (16 oz / 450g total) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (60ml) sour cream
Optional Toppings:
- Fresh berries
- Lemon zest
- Caramel sauce or chocolate drizzle
- Whipped cream
Instructions
- Preheat and prepare crust: Preheat the oven to 325°F (163°C). Line a 9×13 inch baking dish with parchment paper, leaving an overhang for easy lifting. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Bake crust: Bake the crust for 8–10 minutes until lightly golden. Remove from the oven and let it cool slightly.
- Prepare cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and continue beating until well combined.
- Add eggs and flavorings: Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract and sour cream until the mixture is creamy and smooth.
- Assemble the cheesecake bars: Pour the cheesecake filling evenly over the cooled crust. Smooth the top with a spatula and gently tap the pan on the counter to release any trapped air bubbles.
- Bake the cheesecake bars: Bake for 30–35 minutes until the edges are set and the center is still slightly jiggly when gently shaken.
- Cool and chill: Let the cheesecake bars cool completely at room temperature. Then cover and chill in the refrigerator for at least 3 hours or overnight for best results.
- Serve and garnish: Lift the cheesecake bars out of the pan using the parchment paper overhang. Slice into 12–16 bars with a clean knife. Add optional toppings like fresh berries, lemon zest, caramel sauce, chocolate drizzle, or whipped cream before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Do not overbake the cheesecake bars; the center should remain slightly jiggly to ensure a creamy texture.
- Use parchment paper with an overhang for easy removal of the bars from the pan.
- Chill the bars thoroughly before slicing to get clean cuts.
- Customize toppings according to your preference for added flavor and presentation.
