Rich Cheesecake Bars
Indulge in the ultimate dessert experience with these Rich Cheesecake Bars, a perfectly creamy and decadent treat that’s irresistibly easy to make! Featuring a buttery graham cracker crust and a luscious cream cheese filling, these bars are elevated with a hint of vanilla and a delicate sour cream tang for the perfect balance of sweetness. Baked to perfection with a gently set center and chilled for a velvety texture, they’re ideal for dessert tables, parties, or as a luxurious treat to keep in the fridge for cravings. Ready in under 90 minutes (plus chilling time) and yielding 16 generously satisfying servings, these cheesecake bars are a crowd-pleasing favorite for cheesecake lovers. Whether you’re entertaining or indulging solo, these rich, creamy delights are guaranteed to impress.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2.25 cups granulated sugar
- 24 ounces cream cheese, softened
- 0.5 cups sour cream
- 2 teaspoons vanilla extract
- 3 eggs
- 2 tablespoons all-purpose flour
Instructions
Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar. Mix until the consistency resembles wet sand.
Press the graham cracker mixture firmly into the bottom of the prepared pan to create an even crust. Bake the crust for 10 minutes, then set aside to cool slightly.
In a large mixing bowl, beat the softened cream cheese and the remaining 2 cups of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the sour cream, vanilla extract, and eggs to the cream cheese mixture. Beat on low speed until just combined, scraping down the sides of the bowl as needed.
Sprinkle in the flour and mix until incorporated, being careful not to overmix.
Pour the cheesecake batter over the cooled crust, spreading it out evenly with a spatula.
Bake for 40 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken.
Turn off the oven and crack the oven door open slightly. Let the cheesecake bars cool inside the oven for 1 hour to prevent cracking.
Remove the pan from the oven and transfer it to a wire rack to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.
Once chilled, lift the cheesecake out of the pan using the parchment overhang. Cut it into 16 bars and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 237 mg | 10% | |
| Total Carbohydrate | 42.4 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 34.3 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 78 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.
