Stuff You’ll Need
For the Crust
- 7 full graham cracker sheets, broken into small pieces
- 6 tablespoons unsalted butter, melted and slightly cooled
- 3 tablespoons packed light brown sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
For the Filling
- 1 teaspoon pure vanilla extract
- 1 pound (454 grams) cream cheese, at room temperature
- ⅔ cup (130 grams) white sugar
- 2 large eggs
- ¼ cup sour cream
- 2 teaspoons fresh lemon juice
Stuff to Know Before Baking
For a smooth, creamy filling, be sure to scrape down the bowl and paddle frequently while mixing. It helps prevent lumps and ensures an even texture.
Prep the Pan
Adjust oven rack to the middle position and heat oven to 325°F.
Create a foil sling for an 8-inch square baking pan using two long sheets of foil, each 8 inches wide.
Lay them perpendicular to each other in the pan, with excess foil hanging over the sides. Press foil into the corners and up the sides, then grease the foil.
Make the Crust
Process graham crackers in a food processor until finely ground, about 30 seconds.
Add melted butter, sugar, flour, and salt. Pulse about 10 times to combine.
Pour mixture into prepared pan and press firmly into an even layer. Bake until crust is just starting to brown and smells toasty, 12 to 15 minutes, rotating halfway through.
Cool completely on a wire rack.
Make the Filling
In a stand mixer fitted with the paddle, beat cream cheese on medium speed until smooth, 1 to 3 minutes, scraping down the bowl as needed.
Slowly add the sugar and mix until fully incorporated, about 1 minute.
Beat in the eggs one at a time, about 30 seconds each. Add sour cream, lemon juice, and vanilla, and mix just until blended—about 30 seconds more.
Bake the Bars
Pour the filling over the cooled crust and spread evenly. Bake until the edges are set but the center still jiggles slightly, 35 to 40 minutes, rotating the pan halfway through.
Cool completely on a wire rack, about 2 hours. Refrigerate until fully chilled, at least 3 hours or up to a day.
Serve
Use the foil overhang to lift the cheesecake from the pan.
Cut into 16 bars before serving. (You can freeze uncut bars for up to 1 month—unwrap and let them sit at room temperature for 4 hours to thaw.)
Cheesecake Bars
Ingredients
For the Crust
- 7 full graham cracker sheets broken into small pieces
- 6 tablespoons unsalted butter melted and slightly cooled
- 3 tablespoons packed light brown sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
For the Filling
- 1 teaspoon pure vanilla extract
- 1 pound 454 grams cream cheese, at room temperature
- ⅔ cup 130 grams white sugar
- 2 large eggs
- ¼ cup sour cream
- 2 teaspoons fresh lemon juice
Instructions
- Preheat oven to 325°F and adjust rack to the middle position. Line an 8-inch square pan with a foil sling and grease the foil.
- Process graham crackers into fine crumbs. Add melted butter, sugar, flour, and salt; pulse to combine.
- Press mixture into pan and bake until lightly browned and fragrant, 12–15 minutes, rotating halfway. Cool completely.
- In a stand mixer, beat cream cheese until smooth. Gradually add sugar and mix until incorporated.
- Beat in eggs one at a time. Add sour cream, lemon juice, and vanilla; mix just until blended.
- Pour filling over cooled crust and spread evenly. Bake 35–40 minutes, until edges are set and center slightly jiggles.
- Cool on a wire rack for 2 hours, then refrigerate at least 3 hours or overnight.
- Lift out using foil, cut into 16 bars, and serve. (Freeze uncut bars for up to 1 month; thaw at room temp for 4 hours.)
