Cheesecake Bars
Indulgent cheesecake bars with a creamy filling and buttery graham cracker crust, perfect for any occasion.
Equipment
- 9-inch square baking pan
- Mixing Bowls:
- Food Processor
- Oven
Ingredients
- 1 1/2 cups graham cracker crumbs
- 2 Tbsp granulated sugar for crust
- 1 Tbsp light brown sugar for crust
- 7 Tbsp unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar for filling
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 3 large eggs at room temperature
- 4 oz semisweet or dark chocolate chopped, optional
- 1/2 cup heavy cream for ganache, optional
Instructions
- Preheat your oven to 325°F (165°C) and line a 9-inch square baking pan with parchment paper.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, light brown sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan.
- Bake the crust for 13-15 minutes until golden brown. Remove from the oven and let cool.
- In a food processor, blend softened cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract, mixing well.
- Add eggs one at a time, mixing gently after each addition to avoid overmixing.
- Pour the cheesecake filling over the cooled crust, smoothing the top.
- Bake for 35-45 minutes until the edges are set and the center jiggles slightly. Turn off the oven and let the cheesecake cool inside for an hour.
- Cool to room temperature, then refrigerate for at least 5-6 hours or overnight.
- If making ganache, heat heavy cream until simmering, then pour over chopped chocolate in a bowl. Let sit for 5 minutes, then whisk until smooth.
- Spread the ganache over the chilled cheesecake bars and refrigerate for another 15-20 minutes to set. Cut into squares before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store cheesecake bars in an airtight container in the refrigerator for up to 5-7 days.