Cheesecake Bars Recipe
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Cheesecake Bars Recipe
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Cheesecake Bars are an easy-to-share dessert. They look great on a Sunday brunch table, party dessert platter, or on a quaint date night dinner. It has a smooth and luxuriously creamy filling with a buttery graham cracker crust.
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Ingredients
For the Crust
- 3 cups Graham cracker crumbs about 24 full size crackers
- 12 Tablespoons unsalted butter melted
- ½ cup granulated sugar
For the Cheesecake
- 4 packages cream cheese, softened 8 ounce each
- 1 ¼ cup granulated sugar
- ¾ cup sour cream room temperature
- 2 teaspoons vanilla extract
- 4 large eggs room temperature
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Instructions
- Peheat oven to 325 degrees F. Line a 13x9 baking dish with foil. Set aside.
- In a food processor, pulse graham crackers with melted butter and sugar until fine crumbs. Press into bottom only of the prepared baking dish. Set aside.
- In a large mixing bowl, beat cream cheese and sugar for about 2 minutes. Add in sour cream and vanilla and beat an additional 2-3 minutes, scraping down the sides of the bowl as needed.
- Add in eggs, one at a time, until mixture is smooth. Do not over beat. Pour into prepared crust and place cheesecake in preheated oven.
- Bake for 45 minutes. Remove cheesecake from oven and run a knife along the edges of the pan. Cool completely on a wire rack at room temperature, then refrigerate for at least 6 hours (overnight is best).
- Serve chilled with whipped cream, fresh berries, or homemade strawberry syrup.
Notes
- We prefer using graham crackers instead of buying the ready made crumbs. We feel they taste better and have better texture. If desired, Golden Oreos or Nilla Wafers can be swapped instead.
- Be sure to choose full fat cream cheese, not the type found in a tub.
- Bring your sour cream and eggs to room temperature while softened the cream cheese at room temperature as well. This allows all the ingredients to blend well together.
- Store the Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
- You can also freeze the uncut cheesecake for up to 3 weeks. Keep it in a freezer-safe container or wrap the baking tin in plastic wrap followed by a layer of foil. Transfer and thaw the cheesecake in the refrigerator a night before consuming it.
Nutrition Information
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Serving
1square
Calories
238kcal
(12%)
Carbohydrates
28g
(9%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
5g
Cholesterol
66mg
(22%)
Sodium
112mg
(5%)
Sugar
21g
(42%)
Nutrition Facts
Serving: 20bars
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 238kcal | 12% |
| Carbohydrates | 28g | 9% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 66mg | 22% |
| Sodium | 112mg | 5% |
| Sugar | 21g | 42% |
* Percent Daily Values are based on a 2,000 calorie diet.
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