Ingredients
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup unsalted butter (melted)
- 2 tbsp granulated sugar
For the cheesecake filling:
- 16 oz (450g) cream cheese (softened)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour (optional, for structure)
- ½ cup sour cream (for creaminess)
Optional toppings:
- Fruit preserves or fresh berries
- Chocolate drizzle
- Streusel topping
Instructions
- Prepare the crust:
- Preheat oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, melted butter, and sugar.
- Press mixture firmly into the bottom of a lined 9×13-inch baking pan.
- Make the cheesecake filling:
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add sugar, eggs (one at a time), and vanilla extract. Mix well.
- Add sour cream (and flour if using) and beat until creamy.
- Assemble:
- Pour cheesecake filling over prepared crust and spread evenly.
- Bake:
- Bake for 35–40 minutes, or until edges are set but the center is slightly jiggly.
- Remove and let cool completely at room temperature, then refrigerate for at least 3 hours (overnight is best).
- Serve:
- Cut into bars. Add toppings like fruit, chocolate, or whipped cream if desired.
Would you like me to also give you a no-bake version of cheesecake bars (quick and easy, no oven needed)?