Ingredients
Equipment
Method
- Preheat the oven and line a baking pan with parchment paper neatly.
- Mix graham cracker crumbs, sugar, and melted butter until sandy texture forms.
- Press crust mixture firmly into the prepared pan for sturdy cheesecake layers later.
- Beat cream cheese and sugar together until smooth without lumps remaining inside.
- Add eggs, vanilla, and sour cream while mixing gently until fully combined smoothly.
- Pour filling evenly over crust and smooth the top using a spatula carefully.
- Bake until edges set while the center still jiggles slightly during gentle movement.
- Cool completely, chill thoroughly, then slice bars cleanly using a sharp knife carefully.
Notes
Bake slightly less for creamier texture or longer for firmer cheesecake bars. Freeze chilled bars individually wrapped for easy desserts later. Chill fully before slicing because warm cheesecake breaks apart easily. Add berry topping, chocolate drizzle, or caramel for flavor customization. Store covered inside the refrigerator for up to five days safely.