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Creamy Baked Cheesecake Bars Recipes With Rich Dessert Layers - A Simple, Crowd-Pleasing Treat

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 servings

Ingredients
  

  • For the crust: Graham cracker crumbs (about 1 1/2 cups) or digestive biscuit crumbs
  • Unsalted butter (6 tablespoons), melted
  • Granulated sugar (2 tablespoons)
  • Pinch of fine salt
  • For the cheesecake layer: Full-fat cream cheese (24 ounces), room temperature
  • Granulated sugar (3/4 cup)
  • Sour cream (1/2 cup), room temperature
  • Large eggs (3), room temperature
  • Pure vanilla extract (2 teaspoons)
  • Lemon zest (1 teaspoon) and lemon juice (1 tablespoon), optional but recommended
  • Pinch of fine salt
  • For the top layer (choose one): Sour cream (1 cup) mixed with 2 tablespoons sugar and 1 teaspoon vanilla, or
  • Chocolate ganache: semi-sweet chocolate chips (1 cup) + heavy cream (1/2 cup)
  • Optional add-ins and toppings: Fresh berries, lemon curd, caramel sauce, toasted nuts, or crushed cookies

Instructions
 

  • Prep the pan: Line a 9x13-inch baking pan with parchment, leaving overhang on the long sides for easy lifting. Lightly grease the sides.
  • Heat the oven: Preheat to 325°F (163°C). This gentler heat helps prevent cracking and overbrowning.
  • Make the crust: In a bowl, mix graham crumbs, sugar, salt, and melted butter until the texture resembles wet sand. Press firmly and evenly into the lined pan using the bottom of a measuring cup.
  • Par-bake the crust: Bake for 8–10 minutes until lightly fragrant. Cool for 5 minutes while you make the filling.
  • Beat the cream cheese: In a large bowl, beat the cream cheese on medium speed until smooth and creamy, about 2 minutes. Scrape the bowl well.
  • Add sugar and sour cream: Beat in sugar, then sour cream, vanilla, lemon zest/juice, and salt until just combined and silky. Avoid overbeating.
  • Add the eggs: Beat in eggs one at a time on low speed until blended. Stop as soon as they disappear into the mixture. Overmixing whips in air and can cause cracks.
  • Fill the pan: Pour the batter over the crust. Smooth the top with an offset spatula to even out the layer.
  • Bake gently: Bake at 325°F for 28–35 minutes. The edges should be set, and the center should jiggle slightly like gelatin, not slosh.
  • Cool gradually: Turn off the oven, crack the door, and let the pan sit for 10 minutes. Then transfer to a rack to cool for 1 hour.
  • Add the top layer: Sour cream topping: Stir sour cream, sugar, and vanilla. Spread over the cooled (but still slightly warm) cheesecake. Return to the oven for 5 minutes to set, then cool again.
  • Ganache: Warm cream until steaming. Pour over chocolate chips and let sit 2 minutes. Stir until smooth, then spread over fully cooled cheesecake.
  • Chill: Cover and refrigerate at least 4 hours, preferably overnight. This sets the layers and deepens the flavor.
  • Slice and serve: Lift out using the parchment overhang. Warm a sharp knife under hot water, wipe it dry, and slice into bars. Wipe between cuts for clean edges.