Oh these Cheesecake Bars are divine and are going to rock your world! You will quickly discover that cheesecake is every bit as delicious in bar form as it is in cake form.
These Cheesecake Bars have quickly jumped to the top of my “can’t stop eating” list. There isn’t even an ounce of chocolate involved and I still found myself wanting to hide these from my boys so I could eat every. single. one.
My husband was fasting for his colonoscopy the other day when I made these, poor guy! But being the kind humans we are, my boys and I ate them in front of him and oohed and aahed while we stuffed our faces. I know, we’re evil.
We did save him a couple, as hard as it was, so he forgave us.Simply put, these are incredible! If you’re a fan of cheesecake then these will completely win you over. While you could certainly throw some fruit on top or other topping, it’s really unnecessary because they are that good on their own.
A substantial buttery, graham cracker crust, topped with a thick luscious cream cheese layer. . . heaven help me.Just a little personal side note. . . today would have been my Grandpa Saley’s 100th birthday. He’s been gone almost 19 years and I still miss him every day. I was lucky enough to have my maternal grandparents around for a good part of my life. I was 29 when my grandpa died and 40 when my grandma died. They were amazing grandparents and I still miss them every single day. My grandpa would have loved these cheesecake bars (actually they BOTH would have), so to celebrate my grandpa’s 100th birthday, I think we should all make cheesecake bars.
Happy 100th Birthday Grandpa! 🎉🎂 🎉
TIPS FOR MAKING CHEESECAKE BARS:
- Make sure your cream cheese is at room temperature. I take mine out of the fridge at least 2 to 3 hours before I’m going to make the bars.
- Don’t skip the flour in the graham cracker crust, it makes the crust a little sturdier for all the cheesecake filling being poured over it.
- I like to use the bottom of a measuring cup to press the graham cracker crumbs evenly into the pan.
- You can use unsalted butter in the crust, but I use always use salted. If you use unsalted, add 1/8 teaspoon of salt to the crust.
- Lining the pan with foil isn’t a MUST, but being able to lift the bars completely out of the pan certainly makes it easier to cut them into clean, beautiful squares.
- These bars needs to cool on the counter for 2 hours and then chill in the fridge for at least 3 hours, so make sure you plan ahead.
- 7 whole graham crackers, broken into 1-inch pieces
- 6 tablespoons butter, melted and cooled
- 3 tablespoons brown sugar
- 2 tablespoons flour
- 2 pkgs. (8 oz each) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- ¼ cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
Preheat oven to 325 degrees. Line an 8x8-inch pan with foil and spray lightly with cooking spray. Set aside.
CRUST: Place graham crackers in food processor and pulse to fine, even crumbs, about 30 seconds. Add melted butter, sugar, flour, and pulse a few more times until well combined. Sprinkle mixture into prepared pan and press into even layer. Bake 12 to 15 minutes or until crust begins to brown around the edges. Let crust cool completely in pan on wire rack.
FILLING: Using stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, 1 to 3 minutes, scraping down sides as needed. Add the sugar and continue beating until mixed well, about 1 minute. Add eggs, one at a time, and beat until combined, about 30 seconds. Add sour cream, lemon juice, and vanilla and mix about 30 seconds.
Pour filling over crust and spread into even layer. Bake until edges are set but center still slightly jiggles, about 35 to 40 minutes, Let cheesecake cool completely on pan on wire rack, about 2 hours. Refrigerate until chilled, at least 3 hours or up to 24 hours. Using foil, lift bars out of the pan and cut into desired size.
IF YOU MAKE THIS RECIPE I’D LOVE TO HEAR WHAT YOU THINK!
Recipe Source: ATKs The Perfect Cookie