Description
These Philadelphia Cheesecake Bars combine a buttery graham cracker crust with a smooth, creamy cream cheese filling baked to perfection. Topped with fresh berries, chocolate, caramel sauces, or whipped cream, they are an irresistible dessert ideal for gatherings or indulgent treats.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
Cheesecake Filling
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Toppings (Optional)
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate sauce
- Caramel sauce
- Whipped cream
Instructions
- Preparing the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until fully mixed. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking pan to form the crust.
- Baking the Crust: Place the crust in the preheated oven and bake for 8-10 minutes, or until it turns lightly golden brown. Remove it from the oven and allow it to cool completely while preparing the filling.
- Making the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the granulated sugar, continuing to beat until well combined. Then, add vanilla extract and sour cream and mix until just combined. Add the eggs one at a time, beating after each until fully incorporated without overmixing.
- Baking the Cheesecake Bars: Pour the cheesecake filling evenly over the cooled graham cracker crust. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Once baked, turn off the oven and let the cheesecake bars cool inside with the oven door slightly ajar for 1 hour to prevent cracking.
- Cooling and Refrigerating: After the hour, remove the cheesecake bars from the oven and allow them to cool fully at room temperature. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set firmly and develop its full flavor.
- Cutting and Serving: Once chilled and set, cut the cheesecake bars into squares or rectangles. Serve plain or garnish with fresh berries, chocolate or caramel sauce, and whipped cream as desired for a delicious presentation.
Notes
- Ensure cream cheese is fully softened to room temperature for smooth batter and to avoid lumps.
- Do not overbeat the eggs to prevent cracking and maintain creamy texture.
- Cooling the cheesecake bars slowly in the oven helps avoid cracks on the surface.
- Refrigeration time is crucial for the best texture and flavor; avoid skipping it.
- Use a sharp knife dipped in hot water and wiped dry for clean cuts.
