New York-Style Cheesecake Bars
New York-Style Cheesecake Bars have a classic cheesecake filling and crunchy graham cracker crust! Full-fat cream cheese and sour cream are the secret to an ultra creamy cheesecake filling! Cut into squares and top with whipped cream and strawberries for a crowd-pleasing dessert everyone will love.
Ingredients
For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 4 ounces unsalted butter, melted
For the New York-Style Cheesecake Bars:
- 3 8-ounce packages full-fat cream cheese room temperature
- 1 cup (227g) full-fat sour cream room temperature
- 1 and 1/4 cups granulated sugar
- 3 teaspoons pure vanilla extract
- 3 large eggs room temperature
- 2 large egg yolks room temperature
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest finely grated
- 2 teaspoons all-purpose flour
- 1/2 cup heavy cream room temperature
Instructions
For the Graham Cracker Crust:
- Preheat oven to 350 degrees (F). Line a 9x13-inch baking pan with heavy-duty aluminum foil, allowing two of the sides to overlap (you want an overhang of at least 2-inches on two sides) and spray lightly with nonstick baking spray. Set aside.
- In a large bowl combine the graham cracker crumbs, sugar, and butter and, using a rubber spatula, mix well to combine. Press the mixture into the bottom - and slightly up the sides - of the prepared pan.
- Bake the crust in preheated oven for 10 minutes. Remove the crust from the oven and set aside on a cooling rack until needed.
- Reduce the oven temperature to 325 degrees (F).
For the New York-Style Cheesecake Bars:
- In the body of a high power blender, food processor, stand mixer fitted with the whisk attachment, or in a large bowl using a hand held electric mixer, beat the cream cheese and sour cream until completely smooth.
- Add sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed. Add in the eggs and yolks and beat until combined.
- Add in the lemon juice and lemon zest and beat until combined. Stir in the flour, mixing just until combined.
- Using a rubber spatula, fold in the cream, mixing just until it's incorporated in the batter.
- Pour filling on top of prepared crust, and spread evenly.
- Check to ensure your oven has cooled to 325°F, then place the pan in the oven and bake for 38 to 40 minutes, or until the edges have set and the middle is still a little jiggly. The cheesecake will firm up a lot as they cool.
- Remove the bars from the oven, and cool at room temperature for one hour. Then refrigerate for at least 6 hours, or overnight.
- When you're ready to serve: use the foil overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Using a large, sharp knife, slice the slab into squares, wiping the knife clean with a damp cloth between slices. Serve at once.
Video
Notes
These New York-Style Cheesecake Bars will keep, stored in the refrigerator, for up to 4 days. You may also freeze them for up to 2 months.
To freeze: fully cool the cheesecake bars, then place the cooled cheesecake (whole or sliced) on a freezer-friendly platter and freeze, uncovered, until completely firm. Once firm, remove the cheesecake from the freezer and wrap it in heavy-duty aluminum foil. Then place it in a freezer bag; seal the bag and return it to freezer for up to 2 months. When ready to serve: remove the foil and defrost in the fridge overnight.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature