Orange Cheesecake Bars
Brighten up your dessert table with these irresistibly creamy Orange Cheesecake Bars—a refreshing twist on classic cheesecake! Featuring a buttery graham cracker crust and a luscious cream cheese filling infused with vibrant orange zest and freshly squeezed orange juice, these bars are bursting with citrusy goodness. Perfectly balanced with a hint of vanilla, the smooth and tangy filling melts in your mouth with every bite. Easy to make and beautifully garnished with a dusting of powdered sugar, these bars are ideal for any occasion, from summer brunches to festive gatherings. With their sunny flavor and elegant presentation, these orange cheesecake bars are your new go-to sweet treat!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 6 tablespoons unsalted butter
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for filling)
- 0.5 cups sour cream
- 2 eggs
- 1 teaspoons vanilla extract
- 2 teaspoons orange zest
- 0.25 cups fresh orange juice
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal later.
In a medium-sized bowl, combine graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter. Mix until the texture resembles wet sand.
Press the graham cracker mixture firmly and evenly into the bottom of the prepared pan to form the crust. Bake the crust 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 3/4 cup of granulated sugar together until smooth and creamy, about 2 minutes.
Add the sour cream, eggs, vanilla extract, orange zest, and fresh orange juice to the cream cheese mixture. Beat on low speed until fully combined and no lumps remain.
Pour the cheesecake filling over the baked crust, spreading it out evenly with a spatula.
Bake the cheesecake bars in the preheated oven for 35-40 minutes, or until the center is set but still slightly jiggly.
Remove from the oven and allow the bars to cool to room temperature in the pan. Then transfer the pan to the refrigerator and chill for at least 3 hours or overnight.
Once chilled, remove the cheesecake bars from the pan using the parchment paper overhang. Cut into 12 equal squares.
Dust the tops of the bars with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
4150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.7 g | 361% | |
| Saturated Fat | 160.5 g | 802% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 264.4 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 785 mg | 60% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1027 mg | 22% | |
*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.
