Cheesecake Bars

Course Dessert/Bars
Cuisine American
Keyword Cheesecake Bars
Prep Time 20 minutes
Cook Time 50 minutes
Chill time 5 hours
Total Time 1 hour 10 minutes
Servings 12 to 16 bars (depending on how big you cut them)



  • 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
  • cup granulated sugar
  • 2 large eggs
  • ¼ cup sour cream
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract


  1. Preheat oven to 325 degrees. Line an 8x8-inch pan with foil and spray lightly with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.