These easy cheesecake bars taste like your favorite creamy homemade cheesecake, minus the water bath! It's a classic dessert that's perfect for celebrations, weekday snacking, or gifting.
16ouncesbrick-style cream cheesesoftened to room temperature
½cupsour creamat room temperature (120 grams)
½cupgranulated sugar(100 grams)
1teaspoonpure vanilla extract
2large eggsat room temperature
Instructions
To make the graham cracker crust: Preheat the oven to 350°F (177°C).
Line an 8-inch square pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
Add the crushed graham cracker crumbs, granulated sugar, and melted butter to a large mixing bowl and stir until well combined.
Scoop the mixture into the prepared pan and firmly press it down into an even layer.
Bake for 8 to 10 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.
Reduce the oven temperature to 325°F (163°C).
To make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese on low-medium speed until smooth. Add the sour cream and mix until fully combined, then mix in the granulated sugar and vanilla extract. If needed, stop and scrape down the sides of the bowl to make sure everything is well combined.
Add the eggs to a separate mixing bowl and lightly beat them. Pour the lightly beaten eggs into the cheesecake mixture and mix on low speed until just combined. Use a rubber spatula to turn the filling a few times to make sure everything is thoroughly mixed together.
Pour the cheesecake filling on top of the graham cracker crust and smooth it out into one even layer.
Bake for 35 to 40 minutes or until the filling is set and the center is just a little wobbly.
Remove from the oven and transfer to a wire rack to cool completely, about 2 hours. Cover tightly and transfer to the fridge to chill for at least 4 to 5 hours or until the bars are thoroughly chilled and firm.
Using the overhang from the foil or parchment paper, lift the bars out of the pan, slice, and enjoy!
Video
Notes
Storage Instructions: Bars may be stored in an airtight container in the fridge for up to 5 days.Freezing Instructions: Bars will freeze well for up to 3 months. To thaw, place them in the fridge overnight.