Favorite Cheesecake Squares
Indulge in the creamy decadence of Favorite Cheesecake Squares, a dessert that combines a buttery graham cracker crust with a luscious, velvety cheesecake filling. Perfectly portioned into bite-sized squares, this recipe is ideal for parties, potlucks, or simply treating yourself. Featuring classic ingredients like cream cheese, sour cream, and a hint of vanilla, these cheesecake squares are baked to perfection, with a slight jiggle in the center for that signature creamy texture. A cooling process ensures a crack-free finish, while the make-ahead convenience makes them an effortless yet impressive treat. Whether enjoyed as-is or topped with fresh fruit or chocolate drizzle, these cheesecake squares are sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar (for crust)
- 16 ounces Cream cheese, softened
- 0.75 cups Granulated sugar (for filling)
- 1 teaspoons Vanilla extract
- 2 pieces Large eggs
- 0.5 cups Sour cream
Instructions
Preheat your oven to 325°F (163°C). Line a 9x9-inch square baking pan with parchment paper or aluminum foil, leaving a slight overhang for easy removal of the cheesecake squares.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 0.25 cups of granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan to form the crust. Use the flat bottom of a measuring cup or a glass to smooth it out.
Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
In a large mixing bowl, beat the softened cream cheese and 0.75 cups of granulated sugar together until smooth and creamy, about 2-3 minutes. Use a hand mixer or stand mixer on medium speed.
Add the vanilla extract and mix until combined. Then, add the eggs, one at a time, beating on low speed after each addition just until combined. Be careful not to overmix.
Gently fold in the sour cream until the mixture is smooth and fully incorporated.
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake the cheesecake in the oven for 30-35 minutes, or until the edges are set but the center is still slightly jiggly.
Turn off the oven, crack the door slightly, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracks in the filling.
Transfer the pan to a countertop and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
Using the parchment paper or foil overhang, lift the cheesecake out of the pan and onto a cutting board. Slice into 16 equal squares and serve chilled. Enjoy!
Nutrition Facts
Calories |
4642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.8 g | 400% | |
| Saturated Fat | 180.6 g | 903% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1190 mg | 397% | |
| Sodium | 3140 mg | 137% | |
| Total Carbohydrate | 422.2 g | 154% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 283.3 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 810 mg | 62% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 990 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.
