New Orleans Cheesecake Squares
Indulge in the rich, Southern-inspired flavors of New Orleans Cheesecake Squares—an irresistible dessert that perfectly blends creamy decadence with warm, aromatic spices. Featuring a buttery graham cracker crust as the base, this recipe layers velvety cream cheese filling infused with hints of cinnamon, nutmeg, and vanilla. The addition of sour cream lends a delicate tang, striking a balance between sweetness and richness. With just 20 minutes of prep and a bake time under 30 minutes, these cheesecake bars are both easy to make and impressive to serve. Ideal for gatherings, holidays, or any special treat, these squares deliver a taste of New Orleans in every bite. Don’t forget to chill them thoroughly for the perfect slice, and for a touch of elegance, garnish with powdered sugar or whipped cream.
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar (for filling)
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 cup sour cream
Instructions
Preheat oven to 325°F (165°C) and grease a 9x9-inch baking pan or line it with parchment paper.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the prepared pan to form the crust. Bake the crust for 8-10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Stir in the vanilla extract, ground cinnamon, and ground nutmeg until evenly combined.
Fold the sour cream into the cream cheese mixture until smooth and incorporated.
Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the center is set but still slightly jiggly.
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
Once chilled, slice into squares and serve. Optionally, dust with powdered sugar or top with whipped cream for a finishing touch.
Nutrition Facts
Calories |
4496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.5 g | 402% | |
| Saturated Fat | 180.1 g | 900% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1192 mg | 397% | |
| Sodium | 2980 mg | 130% | |
| Total Carbohydrate | 380.0 g | 138% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 264.9 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 778 mg | 60% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 950 mg | 20% | |
*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.
