Easy Cheesecake Bars Recipe

Ingredients

• 1.5 cup Graham Cracker Crumbs (about 180 g; can substitute with any crisp cookie crumbs such as speculoos or digestive biscuits)
• 3 tablespoon Light Brown Sugar
• 6 tablespoon Unsalted Butter (melted; can use melted margarine in a pinch)
• 16 ounce Cream Cheese (2 (8 oz) packages, room temperature; softening in microwave 10‑second bursts if needed)
• 1.67 cup Granulated Sugar (about 1 ⅔ cups (≈330 g))
• 0.33 cup Sour Cream (room temperature)
• 2 teaspoon Lemon Juice (freshly squeezed if possible)
• 1 teaspoon Vanilla Extract
• 3 Large Eggs (room temperature; crack into separate bowl to avoid shells)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it preheat while you prepare the crust.

   Time: PT5M

   Temperature: 350°F

2. Make Crust

   Combine 1.5 cups graham cracker crumbs and 3 Tbsp light brown sugar in a large bowl. Whisk to blend, then drizzle in 6 Tbsp melted butter and mix until the mixture resembles wet sand and clumps when pressed.

   Time: PT5M

3. Press and Bake Crust

   Line an 8 × 8 inch pan with parchment paper, then press the crust evenly into the bottom using your hands or a flat‑bottomed cup. Bake at 350°F for 10‑12 minutes, until fragrant and the edges turn golden.

   Time: PT12M

   Temperature: 350°F

4. Soften Cream Cheese

   While the crust bakes, cut the cream cheese into cubes. If the kitchen is cold, microwave on 50 % power in 10‑second bursts until soft, then let sit at room temperature.

   Time: PT2M

5. Beat Cream Cheese

   Using a hand mixer on high, beat the softened cream cheese for about 1 minute until smooth and fluffy.

   Time: PT2M

6. Add Sugar

   Add 1 ⅔ cups granulated sugar to the cream cheese and beat on high for another minute until the mixture is silky.

   Time: PT2M

7. Incorporate Sour Cream, Lemon, and Vanilla

   Stir in 1/3 cup sour cream, 2 tsp lemon juice, and 1 tsp vanilla extract. Beat on medium for about 30 seconds until just combined.

   Time: PT1M

8. Add Eggs

   Add the three large eggs one at a time, mixing on medium after each addition. Scrape the bowl before adding the next egg to ensure even incorporation.

   Time: PT3M

9. Reduce Oven Temperature

   When the crust is done, remove it from the oven and lower the temperature to 325°F (163°C).

   Time: PT2M

   Temperature: 325°F

10. Bake Cheesecake

    Pour the filling over the warm crust, smoothing the top with a spatula. Bake at 325°F for 30‑35 minutes, until the edges are puffed and lightly golden. The center should still have a slight jiggle.

    Time: PT35M

    Temperature: 325°F

Nutrition Facts

Calories

520

Protein

8 g

Carbohydrates

45 g

Fat

35 g

Fiber

1 g