Cardamom Cheesecake Bars
Indulge in the velvety elegance of Cardamom Cheesecake Bars, a dessert that marries creamy decadence with the warm, aromatic allure of ground cardamom. These bars feature a buttery graham cracker crust that’s baked to golden perfection before being topped with a luxuriously smooth cheesecake layer infused with vanilla and cardamom for a subtle spice twist. With the addition of Greek yogurt for a tangy balance, this recipe offers the perfect harmony of flavors and textures. Easy to prepare and beautifully versatile, these cheesecake bars are ideal for any gathering or as a make-ahead treat. Dust with powdered sugar for a touch of elegance, and enjoy a dessert that’s as visually stunning as it is delicious. Perfect for fans of unique spices and cheesecake lovers alike, this recipe is a must-try for your next sweet craving!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 16 ounces Cream cheese, softened
- 0.75 cup Granulated sugar
- 0.5 cup Plain Greek yogurt
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1 teaspoon Ground cardamom
- 1 tablespoon All-purpose flour
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan, creating an even crust. Use the bottom of a glass or measuring cup to flatten it. Bake the crust for 8-10 minutes, then remove it from the oven and let it cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar with a hand or stand mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the Greek yogurt, eggs, vanilla extract, ground cardamom, and flour to the cream cheese mixture. Beat on low speed until the ingredients are just combined and the mixture is smooth, being careful not to overmix.
Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.
Bake the cheesecake bars at 350°F (175°C) for 30-35 minutes, or until the center is just set and a slight jiggle remains when the pan is gently shaken.
Remove the pan from the oven and let it cool to room temperature. Transfer to the refrigerator and chill for at least 3 hours, or preferably overnight, to allow the bars to fully set.
Once chilled, use the parchment overhang to lift the bars out of the pan. Cut into 12 even squares.
Dust the top with powdered sugar (if desired) before serving. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 219 mg | 10% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 21.8 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
