Description
Delicious and creamy cheesecake bars with a graham cracker crust, baked to perfection and chilled for a smooth texture. This versatile dessert can be topped with chocolate ganache, caramel, fruit preserves, or fresh fruit, offering rich flavor and a satisfying treat for any occasion.
Ingredients
Crust
- 18 (270 grams) graham crackers
- 12 tablespoons (170 grams) unsalted butter, melted and slightly cooled
Filling
- 32 ounces cream cheese, completely softened to room temperature
- 2 cups (400 grams) granulated sugar
- 1/2 cup (114 grams) sour cream, at room temperature
- 6 large eggs, at room temperature
- 4 teaspoons vanilla bean paste
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon fine sea salt
Toppings (optional)
- Chocolate ganache (use 1:1 ratio)
- Salted caramel sauce
- Butterscotch sauce
- Fruit preserves
- Whipped cream
- Fresh fruit
Instructions
- Make the crust: Preheat your oven to 350°F (175°C). Line a 9 by 13-inch baking pan with parchment paper, leaving an overhang for easy removal. Place graham crackers in a food processor and pulse until finely ground. Add melted butter and pulse to combine until the mixture is moistened. Press evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass. Bake for about 10 minutes or until fragrant, increasing baking time slightly if using a glass dish. Remove and let cool completely on a wire rack. Reduce oven temperature to 325°F (163°C).
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, at least 1 minute, scraping down the sides frequently. Add sour cream and blend to combine. Incorporate eggs one at a time, blending well after each addition, and scrape down the bowl sides. Add vanilla bean paste, fresh lemon juice, and sea salt, mixing gently until just combined—avoid over-mixing to prevent cracks.
- Bake the cheesecake: Pour the batter evenly over the cooled crust, tapping the pan lightly on the counter to release any trapped air bubbles. Bake at 325°F for 40 to 45 minutes, or until the center is just set, sides are puffed, and slight cracks appear. If using a glass dish, bake slightly longer. Remove from oven and allow to cool completely on a rack.
- Chill before serving: Cover the cheesecake bars with foil and refrigerate for at least 6 hours or overnight to fully set. This also enhances the texture and flavor.
- Storage and serving: These cheesecake bars can be prepared up to 2 days in advance and refrigerated. For longer storage, freeze in an airtight container for up to 2 months. Serve topped with your choice of chocolate ganache, salted caramel, butterscotch sauce, fruit preserves, whipped cream, or fresh fruit.
Notes
- Ensure all dairy and eggs are at room temperature to prevent cracking and achieve a smooth filling.
- Do not over-mix the batter after adding eggs to avoid incorporating too much air.
- If baking in a glass baking dish, add extra baking time as glass retains heat differently from metal pans.
- Allow bars to chill thoroughly before slicing to ensure clean, firm cuts.
- Use parchment paper with an overhang for effortless removal of the bars from the pan.
- Optional toppings add flavor variety and visual appeal but are not required.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
