Description
These Philadelphia Cheesecake Bars offer a rich and creamy dessert with a buttery graham cracker crust and a smooth, tangy cheesecake filling. Baked to perfection and chilled for the ideal texture, they make a delightful treat for gatherings or a simple indulgence at home.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- â…“ cup granulated sugar
- ½ cup unsalted butter, melted
Cheesecake Filling
- 2 packages (8 oz each) Philadelphia cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Prepare a 9×13-inch baking pan by lining it with parchment paper, leaving an overhang on the sides for easy removal of the bars.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, â…“ cup granulated sugar, and melted butter. Mix until evenly combined, then press the mixture firmly and evenly into the bottom of the prepared pan to form the crust layer.
- Bake the Crust: Bake the crust in the preheated oven for 8-10 minutes or until it becomes lightly golden. Once baked, remove the crust from the oven and allow it to cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened Philadelphia cream cheese with ½ cup granulated sugar using an electric mixer until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract and sour cream until the filling is completely combined and smooth.
- Assemble and Bake: Pour the prepared cheesecake filling over the cooled crust and spread it out evenly with a spatula. Place the pan back in the oven and bake for 30-35 minutes, or until the center is set and no longer jiggles when gently shaken.
- Cool and Chill: Remove the cheesecake bars from the oven and let them cool completely in the pan at room temperature. Once cooled, cover and refrigerate the bars for at least 2 hours or until they are firm and fully chilled.
- Cut and Serve: Using the parchment paper overhang, carefully lift the cheesecake out of the pan and place it on a cutting board. Cut the cheesecake into squares of desired size and serve chilled for the best texture and flavor.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
- Do not overbake; the center should be just set and slightly jiggly to prevent a dry cheesecake.
- Chilling the bars thoroughly will help them firm up, making them easier to cut into clean squares.
- Use parchment paper with an overhang for easy removal of the bars from the baking pan.
- For variation, top the bars with fresh berries or a fruit compote after chilling.
