Basque Cheesecake Bars
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
1 hr
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Servings
24 bars
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Calories
237 kcal
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Course
Dessert
Basque Cheesecake Bars
Report
My Basque Cheesecake Bars have a rich, creamy, custard-like cheesecake center and a buttery graham cracker crust. Although the crust isn't traditional, I thought it was the perfect addition to these bars! Enjoy as is, or with a dollop of whipped cream on top.
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Ingredients
Crust
- 3 cups Graham cracker crumbs 27 sheets/3 packets
- 3 Tbsp. dark brown sugar
- 2 Tbsp. granulated sugar
- 3/4 cup unsalted butter, melted and slightly cooled
- pinch of salt
Cheesecake
- 4, oz. packages full-fat cream cheese, softened to room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 1 2/3 cups heavy cream, room temperature
- 1/3 cup all-purpose flour, spooned and leveled
- 1 tsp. fine sea salt
- 1 tsp. vanilla bean paste
Instructions
- Line a 9x13-inch baking pan with parchment. It needs to have some overhang over the pan so it’s easy to lift them out. 🙂
- Preheat the oven to 400°F.
- Use food processor to blitz the graham crackers into crumbs. I know it's a lot of graham crackers, so you can work in batches if needed.
- Then add in the sugars and salt and pulse until combined. Stream in the melted butter until graham cracker crumbs are moistened.
- Press this mixture into the prepared pan. Place in freezer, no need to pre-bake.
- Using a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar for 2-3 minutes until very smooth.
- Add the eggs in, one at a time, on medium-low speed, until each egg is combined before adding the next egg.
- Add the cream, vanilla, and salt on low just until combined. Scraping down sides of bowl as needed. Sift in the flour and mix on low once again, just until combined. Do not over-mix it. Some clumps are ok, they will bake out.
- Pour into prepared pan, smoothing out the tops, tap on counter a few times to release any air bubbles.
- Bake for ~50 minutes or until the tops have a deep golden brown color, the cheesecake has puffed up, but is still slightly jiggly in the center. It will puff up, but then somewhat deflate as it cools, and that's OK!
- Remove from oven and cool in pan completely. You can slice into it now for a more custard-like center, or refrigerate, then cut into bars for a more classic cheesecake texture. Yum! Enjoy!
Notes
- Storage: it will last refrigerated for 3-5 days, or in the freezer for up to 2 months.
Nutrition Information
Show Details
Serving
1bar
Calories
237kcal
(12%)
Carbohydrates
26g
(9%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.2g
Cholesterol
81mg
(27%)
Sodium
218mg
(9%)
Potassium
58mg
(2%)
Fiber
0.4g
(2%)
Sugar
19g
(38%)
Vitamin A
490IU
(10%)
Vitamin C
0.1mg
(0%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24bars
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 237kcal | 12% |
| Carbohydrates | 26g | 9% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 81mg | 27% |
| Sodium | 218mg | 9% |
| Potassium | 58mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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