Ingredients
- 8 full graham cracker sheets, broken into small pieces
- 5 tablespoons unsalted butter, melted and slightly cooled
- 4 tablespoons packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 pound (454 grams) cream cheese, at room temperature
- 2/3 cup (130 grams) white sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon fresh lemon juice
Tips for Best Results
For a silky, smooth filling in your cheesecake, frequently scrape down the mixing bowl and paddle. This helps avoid lumps and ensures an even texture throughout the batter.
Prepare the Baking Pan
Position your oven rack in the center and preheat to 325°F.
Make a foil sling for an 8-inch square pan by using two sheets of foil, each 8 inches wide, laid perpendicular to each other. Ensure excess foil overhangs the sides. Press foil into the pan’s corners and up the sides. Grease the foil lightly.
Create the Crust
Using a food processor, grind the graham crackers into fine crumbs, taking about 30 seconds.
Add melted butter, sugar, flour, and salt. Pulse approximately 10 times to combine the ingredients.
Press this mixture firmly and evenly into the prepared pan.
Bake the crust until it starts to brown and exudes a toasty aroma, about 12 to 15 minutes, rotating the pan halfway through.
Allow the crust to cool completely on a wire rack.
Prepare the Filling
In a stand mixer with a paddle attachment, beat the cream cheese on medium speed until smooth, which should take 1 to 3 minutes. Ensure you scrape down the bowl as needed.
Gradually add the sugar and blend until fully incorporated, about 1 minute.
Beat in the eggs one at a time, taking about 30 seconds for each.
Add sour cream, lemon juice, and vanilla. Blend just until smooth, around 30 seconds more.
Bake the Cheesecake Bars
Pour the prepared filling over the cooled crust and spread it evenly.
Bake until the edges are set but the center still jiggles a bit, 35 to 40 minutes. Rotate the pan halfway through baking for even cooking.
Let the cheesecake cool completely on a wire rack, which should take about 2 hours.
Refrigerate until fully chilled, at least 3 hours and up to a day.
Serving Instructions
After chilling, use the foil overhang to lift the cheesecake out of the pan.
Cut into 16 bars and serve. If you prefer, you can freeze the uncut bars for up to a month. To serve, just unwrap and allow them to sit at room temperature for about 4 hours to thaw.
Cheesecake Bars
Ingredients
- 8 full graham cracker sheets broken into small pieces
- 5 tablespoons unsalted butter melted and slightly cooled
- 4 tablespoons packed light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 pound 454 grams cream cheese, at room temperature
- 2/3 cup 130 grams white sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 325°F. Make an 8-inch foil sling; grease lightly.
- Process graham crackers into fine crumbs. Add butter, sugar, flour, and salt; pulse to combine. Press into pan. Bake for 12-15 minutes until lightly browned. Cool completely.
- Beat cream cheese on medium until smooth, 1-3 minutes, scraping bowl. Gradually add sugar; blend 1 minute. Beat in eggs one at a time, 30 seconds each. Add sour cream, lemon juice, and vanilla; blend 30 seconds until smooth.
- Pour filling over cooled crust; spread evenly. Bake for 35-40 minutes, rotating halfway, until edges are set but center jiggles. Cool completely on wire rack, about 2 hours. Refrigerate until fully chilled, at least 3 hours.
- Lift cheesecake using foil. Cut into 16 bars. Serve. Freeze uncut bars for up to a month; thaw at room temp for 4 hours before serving.