These cheesecake bars are a classic with a smooth and creamy filling atop a buttery graham cracker crust. Top with fruit, chocolate ganache or caramel for a crowd pleasing dessert!
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Cool + Chill Time: 8 hourshours45 minutesminutes
Total Time: 9 hourshours45 minutesminutes
Servings: 9
Ingredients
Crust
1 ½cupsfinely crushed graham crackers(10-12 graham crackers)
¼cupgranulated sugar
6Tablespoonssalted butter, melted
Cheesecake Filling
2(8-ounce) packagescream cheese, at room temperature
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 the graham crackers, sugar, and 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 the cream cheese and sugar until smooth.
Add 1 egg at a time, thoroughly mixing before adding the next. Scrape the sides of the bowl after each addition. Mix in the sour cream and 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.