Cheesecake Bars
Indulge in the creamy decadence of these easy-to-make Cheesecake Bars, the perfect dessert for any occasion! Featuring a buttery graham cracker crust and a rich, velvety cream cheese filling, these bars combine the classic flavors of cheesecake in a convenient, handheld format. With just 20 minutes of prep time and simple ingredients like sour cream, vanilla extract, and softened cream cheese, this recipe delivers a luxurious dessert with minimal effort. Baked to perfection and chilled for a smooth and set finish, these cheesecake bars are ideal for parties, potlucks, or a sumptuous treat at home. Serve them as-is or add a dollop of whipped cream or fresh fruit for an extra touch of elegance. Store leftovers in the fridge (if any remain!) for up to five days of sweet bliss.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 0.5 cups unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar
- 0.5 cups sour cream
- 2 teaspoons vanilla extract
- 2 eggs
Instructions
Preheat your oven to 325°F (163°C) and line a 9x13-inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out later.
In a medium bowl, combine the graham cracker crumbs, 0.25 cups of sugar, and melted butter. Mix until the crumbs are evenly coated and look like wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then set aside to cool slightly while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and 0.75 cups of sugar together using a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes.
Add the sour cream and vanilla extract to the cream cheese mixture and beat until combined.
Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix to avoid air bubbles in the cheesecake.
Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.
Bake the cheesecake bars in the preheated oven for 30-40 minutes, or until the edges are set and the center is slightly jiggly but not wet.
Remove the cheesecake from the oven and let it cool in the pan at room temperature for about 1 hour. Then, transfer it to the refrigerator to chill for at least 4 hours or overnight for best results.
Once fully chilled, use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 12 bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.3 g | 399% | |
| Saturated Fat | 180.7 g | 904% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 3142 mg | 137% | |
| Total Carbohydrate | 421.4 g | 153% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 284.2 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 809 mg | 62% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 995 mg | 21% | |
*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.
