Here’s a super easy and delicious recipe for Creamy Cheesecake Bars with Graham Cracker Crust. These bars have a rich, creamy filling and a buttery, crumbly crust. Perfect for parties, potlucks, or when you want to satisfy your cheesecake cravings without the hassle of a full-sized cheesecake!
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs (about 12 full crackers)
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup (1 stick) unsalted butter, melted
For the filling:
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream (optional, for extra creaminess)
- 1 tablespoon all-purpose flour (optional, for thicker texture)
Instructions:
1. Preheat the oven:
- Preheat your oven to 325°F (165°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper or foil, leaving some overhang so you can easily lift the bars out later.
2. Make the crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Stir in the melted butter until the crumbs are evenly coated and the mixture looks like wet sand.
- Press the mixture evenly into the bottom of the prepared baking pan, creating a firm and even layer. Bake for about 8-10 minutes, or until slightly golden. Remove from the oven and set aside to cool while you prepare the filling.
3. Make the cheesecake filling:
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2 minutes).
- Add the sugar and continue beating until well combined.
- Add the eggs one at a time, mixing until just combined after each addition. Then add the vanilla extract and sour cream (if using), and mix until smooth.
- If you’d like a thicker texture, you can add 1 tablespoon of flour and mix until incorporated.
4. Assemble the cheesecake bars:
- Pour the cream cheese mixture over the cooled graham cracker crust, spreading it evenly with a spatula.
5. Bake:
- Bake the cheesecake bars at 325°F (165°C) for 30-35 minutes, or until the edges are set but the center is still slightly jiggly (like Jell-O).
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about 1 hour. This helps prevent cracking.
6. Chill:
- After the cheesecake has cooled to room temperature, cover the pan and refrigerate for at least 4 hours or overnight to allow the bars to set.
7. Serve:
- Once chilled and set, lift the cheesecake bars out of the pan using the parchment or foil overhang. Cut into squares and serve!
Optional Toppings:
- Fresh fruit (strawberries, raspberries, or blueberries are great choices)
- Whipped cream or a drizzle of chocolate sauce
- A sprinkle of crushed graham crackers on top
Tips:
- Make-ahead: These cheesecake bars can be made a day or two in advance, and they hold up well in the fridge.
- Add flavor variations: You can add lemon zest, chocolate chips, or a swirl of fruit puree to the filling for extra flavor.
Enjoy these creamy, rich cheesecake bars! They’re easy to make and perfect for any occasion!