Cheesecake Bars
Creamy, rich cheesecake on a graham cracker crust, cut into neat squares. All the indulgence, none of the fuss.
Ingredients
Total time: 60 minutes
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/3 cup sour cream
- 1 tbsp vanilla extract
Instructions
- 1
Heat the oven to 325°F and line a 9x9-inch pan with parchment.
- 2
Mix the crust ingredients and press firmly into the pan. Bake 10 minutes.
- 3
Beat the cream cheese and sugar until smooth, scraping the bowl often.
- 4
Beat in the eggs one at a time, then the sour cream and vanilla, just until combined.
- 5
Pour over the crust and bake 32–38 minutes, until the center is just set with a slight jiggle.
- 6
Cool, then chill at least 4 hours before cutting into bars.
Zoe's Tips
- Room-temperature cream cheese prevents lumps.
- Don't overbeat once the eggs go in, or the bars can crack.
- Top with fruit, caramel, or chocolate just before serving.
Nutrition estimate
Approximate, per serving — a rough guide, not a lab measurement.
A note from Zoe:this recipe is newly developed from classic, trusted baking ratios — it hasn't been through rounds of reader testing yet. Bake with a baker's eye, and if you try it, I'd genuinely love your feedback so I can make it even better.
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