Creamy Cheesecake Bars
User Reviews
5
Creamy Cheesecake Bars
Description
This recipe begins with a base of graham cracker crumbs mixed with brown sugar, melted butter, and egg white pressed into a pan and baked to create a sturdy crust. The cheesecake filling blends softened cream cheese with sugar, cake flour for structure, salt, eggs, sour cream for moisture, and vanilla for flavor. Beating the filling until smooth results in a creamy, dense texture.
The filling is poured over the cooled crust and baked at a lower temperature to set without cracking, yielding a smooth, firm top with slight resistance in the center—signaling doneness. After baking and cooling, the bars are topped with fresh strawberries and raspberries, adding brightness and a juicy contrast to the rich cheesecake.
These cheesecake bars cut into portions make a rich, creamy dessert with a crunchy base and fresh fruit topping. They suit occasions requiring a handheld or bar-style cheesecake alternative.
Ingredients
Graham Cracker Crust:
- 2 1/2 cups graham cracker crumbs
- 6-8 Tablespoons butter melted
- 1/4 cup brown sugar
- 1 large egg white
Cheesecake:
- (4) ounce packages cream cheese (softened)
- 1 1/2 cups sugar
- 1/4 cup cake flour
- 1/4 teaspoon salt
- 2 large egg
- 1 large egg yolk
- 3/4 cup sour cream
- 2 teaspoons vanilla extract
Toppings:
- 16 ounces strawberry sliced, Driscoll's brand
- 12 ounces raspberry Driscoll's brand
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the graham cracker crumbs and brown sugar. Add the melted butter and stir well with a fork. Add egg white and mix well. *This can also be done in a food processor.
- Prepare a 9 x 13 pan. Press graham cracker crust mixture into bottom of the pan. Bake for 7-8 minutes. Set aside to cool.
- REDUCE heat to 275 degrees.
- In a large mixing bowl, beat the cream cheese for 3 minutes, until light and fluffy. Scrape down the sides of the bowl. Add sugar, cake flour, and salt. Beat for 2 minutes or until mixture is creamy.
- Add eggs and egg yolks and beat for 2 minutes. Stir in sour cream and vanilla and beat for 1 minute.
- Spread the cheesecake batter on top of the slightly cooled graham cracker crust. Bake at 275 degrees for 30-35 minutes, until firm to the touch in the center. Remove from oven and set aside to cool for 1 hour.
- Using a spatula or sharp knife, run along the sides of the pan to loosen the cheesecake from the sides. Refrigerate for at least 8 hours or overnight.
- Before cutting, place in freezer to make it easy to cut into squares. Cover and freeze for 1-2 hours. Slice the cheesecake into 2-inch squares. Tip: keep a glass full of hot water handy to dip the knife in to slice evenly.
- Top with fresh Driscoll's berries -- strawberries, raspberries, blueberries.
User Reviews
Overall Rating
5
You'll Also Love
