Cheesecake Bars Recipe

Name: Cheesecake Bars Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 10 h
Yield: 16 bars
Ingredients: 1¼ cups all-purpose flour; 1 cup unsalted butter; 3 tablespoons granulated sugar; ¼ teaspoon kosher salt; 24 ounces cream cheese; 1½ cups granulated sugar; 3 large eggs; ½ cup sour cream; 1 teaspoon pure vanilla extract

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
8 hrs 30 mins
Total Time
10 hrs
Servings
16 bars
Calories
395 kcal
Course
Dessert, Baked Goods
Cuisine
American

Cheesecake Bars Recipe

Nevaeh Jackson

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My cheesecake bars are easy to make with just 8 ingredients and oh-so-delicious. Shortbread crust topped with a rich and tangy filling.

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Ingredients

Servings

For the Crust

1¼ cups all-purpose flour
1 cup unsalted butter slightly melted (2 sticks)
3 tablespoons granulated sugar
¼ teaspoon kosher salt

For the Cheesecake

24 ounces cream cheese room temperature (3 bricks)
1½ cups granulated sugar
3 large eggs room temperature
½ cup sour cream room temperature
1 teaspoon pure vanilla extract

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Instructions

Line an 8x8-inch baking pan (at least 2 inches in depth) with parchment paper. Have parchment paper slightly higher than the edges of the pan to make the cheesecake bars easier to lift out once they have cooled. Spray the inside of the pan with nonstick cooking spray. Set aside.
In a medium bowl, using a hand mixer, beat the flour, slightly melted butter, sugar, and salt together until smooth.
Use a spatula to spread this evenly in the bottom of the prepared cake pan. If the dough is sticky and won’t spread evenly, spray the spatula with nonstick cooking spray to help smooth out the crust batter.
Place crust in fridge to chill for 30 minutes.
Preheat oven to 350°F while the crust chills.
After 30 minutes, use a fork to poke a few holes into the crust then place in oven to bake for 15 minutes.
Remove crust from oven and allow crust to cool for 15 minutes before adding in cheesecake batter.
Reduce oven heat to 325°F.
In a large bowl, beat the softened cream cheese and sugar together on high speed until smooth.
Beat in eggs, one at a time, on high speed until fully combined. Use spatula to scrape down sides of bowl.
Beat sour cream and vanilla extract into the cheesecake batter until fully combined.
Pour cheesecake batter into the cake pan over top of the crust.
Place the cake pan on a baking sheet and bake in oven for 55-60 minutes, or until the cheesecake looks set (middle should only have a very slight jiggle). Placing the cake pan on a baking sheet is important in case there’s any overflow.
Remove cheesecake from oven and let cool to room temperature. There may be a few slight cracks in the top but that’s okay. You can cover those later with delicious toppings.
Once cooled, wrap the cheesecake (still in the cake pan) well in food-safe plastic wrap and place in fridge to chill for at least 8 hours (preferably overnight) before removing from pan and cutting into squares.
Removed chilled cheesecake from pan and cut into 16 squares. Serve cold.

Notes

Storage: Store cheesecake bars in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Information

Show Details

Serving 1bar Calories 395kcal (20%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 29g (45%) Saturated Fat 17g (85%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.5g Cholesterol 113mg (38%) Sodium 187mg (8%) Potassium 93mg (3%) Fiber 0.3g (1%) Sugar 23g (46%) Vitamin A 1021IU (20%) Vitamin C 0.1mg (0%) Calcium 59mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 16bars

Amount Per Serving

Calories 395 kcal

% Daily Value*

Serving	1bar
Calories	395kcal	20%
Carbohydrates	31g	10%
Protein	5g	10%
Fat	29g	45%
Saturated Fat	17g	85%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	7g	35%
Trans Fat	0.5g	25%
Cholesterol	113mg	38%
Sodium	187mg	8%
Potassium	93mg	2%
Fiber	0.3g	1%
Sugar	23g	46%
Vitamin A	1021IU	20%
Vitamin C	0.1mg	0%
Calcium	59mg	6%
Iron	1mg	6%