CLASSIC CHEESECAKE BARS
Dense and
creamy with a hint of lemon and a crust of Graham crackers, these cheesecake
bars are an easy alternative to cheesecake.
INGREDIENTS
CHEESECAKE
FILLING
- 2 eggs
- 1/4 cup sour cream
- 1/2 cup sugar
- 16 ounces (2 large bars) cream cheese, softened
- 1 teaspoon vanilla extract
CRUST
- 1/4 cup melted butter
- 2 Tablespoons sugar
- 1 cup graham cracker crumbs (1 sleeve)
INSTRUCTIONS
First, line
an 8x8 square baking dish with aluminum foil. Spray lightly with a non-stick
spray.
Then, mix
graham cracker crumbs, sugar and melted butter until all the crumbs are moist.
Lightly
press the breadcrumb mixture in the prepared baking dish.
In a mixing
bowl, beat the cream cheese until smooth. Add sour cream and sugar and beat
again.
Add the eggs,
one at a time, to the cream cheese mixture, beating well after each addition.
Add the vanilla extract and beat once more.
Spoon the
mixture over the prepared crust, smooth to completely cover the crust.
Bake in a
preheated 325 degree oven for 35 to 40 minutes, until the center no longer
flickers and the edges start to turn golden.
Remove from
oven and allow to cool completely before refrigerating.
Refrigerate at least 2
hours before serving. For easy cutting, remove the cheesecake from the pan and
remove the foil. Heat a knife in a cup of hot water for a minute or 2, then
wipe the knife before cutting. Wipe the knife after each cut. Happy Cooking
Time.
