Cheesecake Bars
Cheesecake Bars with creamy layers of smooth, tangy cream cheese atop a buttery, slightly sweet graham cracker crust, perfectly balanced with a hint of lemon.
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.