Graham Cracker Cheesecake Bars Recipe
Creamy cheesecake on a buttery graham crust, baked into easy slice-and-serve bars. Perfect for parties or make-ahead treats.
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Servings:
Ingredients
Main Ingredients
- 2.1 cup graham cracker crumbs
- 0.28 cup granulated sugar for the crust
- 0.6 cup unsalted butter, melted
- 24 oz cream cheese, softened blocks, not whipped
- 0.8 cup granulated sugar for the filling
- 0.7 cup sour cream, room temperature
- 1.75 tbsp all-purpose flour
- 2.25 tsp vanilla extract
- 0.75 tsp finely grated lemon zest optional but brightens flavor
- 0.25 tsp fine salt
- 3 large eggs, room temperature
Instructions
Preparation Steps
- Heat oven to 325°F. Line a 9x13-inch pan with parchment, leaving overhang.
- Stir graham crumbs, crust sugar, and melted butter until evenly moistened.
- Press mixture firmly into the pan. Bake 8–10 minutes. Cool while making filling.
- Beat softened cream cheese on medium speed until very smooth, about 2 minutes.
- Add filling sugar and beat until fluffy, scraping bowl as needed.
- Mix in sour cream, vanilla, lemon zest, salt, and flour just until combined.
- Beat in eggs one at a time on low speed. Do not overmix.
- Pour filling over crust and smooth the top. Tap pan to release bubbles.
- Bake 28–32 minutes until edges are set and center still slightly wobbles.
- Cool 1 hour on a rack, then chill at least 3 hours. Lift out and slice.
Notes
For a fun twist, swirl 1/3 cup raspberry jam over the batter before baking or add 1/2 cup mini chocolate chips. Store bars covered in the fridge up to 5 days, or freeze slices up to 2 months and thaw in the fridge.
This recipe is an original creation inspired by classic Graham Cracker Cheesecake Bars Recipe flavors. All ingredient ratios and instructions are independently developed.