Easy Cheesecake Bars with Graham Cracker Crust in 9×13 Pan

ByEmily Parker

These cheesecake bars with a graham cracker crust are the perfect blend of creamy, sweet, and tangy flavors that will have everyone coming back for seconds. Whether it’s a family gathering or a cozy weeknight treat, their luscious texture and buttery crust make them irresistible and a true crowd-pleaser.

Total time: 1 hour 15 minutes, Difficulty level: Easy, Servings: 12-16 bars.

Prep Time Cook Time Total Time Servings Difficulty
15 minutes 50 minutes 1 hour 15 minutes 12-16 bars Easy

Origin of Cheesecake Bars

Cheesecake bars are a delightful twist on the classic cheesecake, capturing all the creamy goodness and rich flavors in a convenient, handheld form. What makes them special is that they combine the velvety texture of cheesecake with a buttery graham cracker crust, making them utterly irresistible. The balance of sweetness and tanginess, along with that satisfying crunch from the crust, creates a dessert that’s perfect for any occasion.

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (16 oz)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 tsp)
  • Eggs (2 large)
  • Sour cream (½ cup)
  • All-purpose flour (2 tbsp)
  • Salt (¼ tsp)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (160°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal.
  2. In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until it resembles wet sand.
  3. Press the graham cracker mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes until set and slightly golden.
  4. While the crust is baking, beat the softened cream cheese in a large bowl until smooth and creamy. Gradually add 1 cup of sugar and vanilla extract, mixing until fully incorporated.
  5. Add the eggs one at a time, mixing well after each addition. Then, stir in the sour cream, flour, and salt until just combined.
  6. Pour the cheesecake filling over the baked crust and smooth the top with a spatula. Bake for 25-30 minutes, or until the edges are firm and the center has a slight jiggle.
  7. Remove from the oven and let it cool at room temperature for about 30 minutes. Refrigerate for at least 2 hours before slicing into bars. Enjoy!

Ingredients for Cheesecake Bars

Cheesecake bars are the perfect blend of creamy richness and a crunchy, buttery graham cracker crust. They’re a delightful treat that captures the classic cheesecake flavor in a portable form, making them ideal for parties or a sweet indulgence at home. You’ll love how easy they are to whip up and how their luscious texture pairs beautifully with just the right amount of sweetness!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup, divided)
  • Unsalted butter, melted (1/3 cup)
  • Cream cheese, softened (16 oz)
  • Sour cream (½ cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (2 large)
  • All-purpose flour (2 tablespoons)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until the crumbs are well-coated and resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then remove and let cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add in the remaining ¼ cup of sugar, sour cream, and vanilla extract, mixing until well combined.
  5. Add the eggs one at a time, mixing just until incorporated. Be careful not to overmix! Finally, fold in the flour gently until just combined.
  6. Pour the cheesecake mixture over the cooled crust and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until the center is set but still slightly jiggly.
  7. Remove from the oven and let it cool at room temperature for about 1 hour. Then refrigerate for at least 2 hours before cutting into bars. Enjoy your delicious cheesecake bars!

Essential Kitchen Equipment

When it comes to making cheesecake bars with a graham cracker crust, having the right tools in your kitchen can make all the difference! These bars are creamy, tangy, and have that perfect crunch from the graham cracker base. Trust me, once you get the hang of it, you’ll be whipping these up for every occasion!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Philadelphia cream cheese, softened (16 oz)
  • Sour cream (½ cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Large eggs (3)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (163°C). This temperature is key for a gentle bake that will keep your cheesecake bars creamy.
  2. In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until well combined; it should resemble wet sand.
  3. Press the mixture firmly into the bottom of a 9×9-inch baking pan. You want a nice, even layer, so don’t be shy about packing it down!
  4. In a large mixing bowl, beat the softened cream cheese until smooth (around 2 minutes). Add in the sour cream, 1 cup of granulated sugar, and vanilla extract. Beat until it’s all creamy and well mixed.
  5. Add the eggs, one at a time, mixing on low speed until just combined. Overmixing can lead to cracks, so just blend until you don’t see any streaks of egg.
  6. Pour the cream cheese mixture over your crust in the baking pan. Smooth out the top with a spatula.
  7. Bake for about 25-30 minutes, or until the edges are set and the center has a slight jiggle (it will firm up as it cools). Let it cool in the pan for at least an hour before refrigerating for at least 4 hours.

Step-by-Step Cooking Instructions

These cheesecake bars with a graham cracker crust are the perfect blend of creamy and crunchy, making them an irresistible treat for any occasion! The rich cheesecake filling is complemented by the sweet and slightly salty graham cracker crust, creating a delightful flavor profile that will have everyone asking for seconds. Plus, they’re easy to cut into bars, making serving a breeze!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (1/3 cup)
  • Philadelphia cream cheese, softened (16 oz)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (2 large)
  • Sour cream (½ cup)
  • All-purpose flour (2 tablespoons)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (160°C). This is the perfect temperature to get that creamy cheesecake texture without overcooking.
  2. In a medium bowl, combine the graham cracker crumbs, ½ cup of sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the mixture firmly into the bottom of a 9×9 inch baking pan. Make sure to pack it down well to form a solid crust that holds together beautifully.
  4. Bake the crust in the preheated oven for about 10 minutes, or until it’s lightly browned and fragrant. Let it cool while you prepare the filling.
  5. In a large mixing bowl, beat the softened cream cheese with 1 cup of sugar until smooth and creamy. This should take about 2-3 minutes. Make sure there are no lumps!
  6. Add in the vanilla extract, eggs, sour cream, and flour. Mix until just combined, being careful not to overmix. You want that luscious texture!
  7. Pour the cheesecake filling over the cooled crust, spreading it evenly. Bake for an additional 25-30 minutes, or until the center is set but still slightly jiggly.
  8. Once baked, let it cool to room temperature, then refrigerate for at least 4 hours before slicing into bars. This helps the flavors meld together beautifully!

Pro Tips for Perfect Bars

These cheesecake bars are everything you love about traditional cheesecake but in a convenient, portable form! They feature a buttery graham cracker crust that perfectly complements the creamy filling. With a delightful balance of sweetness and tanginess, they’re sure to be a hit at any gathering.

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (⅓ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 packages, 8 oz each)
  • Sour cream (½ cup)
  • Granulated sugar (¾ cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (2 large)
  • All-purpose flour (2 tablespoons)
  • Salt (¼ teaspoon)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (160°C). This is the perfect temperature for a gently baked cheesecake that won’t crack.
  2. In a medium bowl, mix the graham cracker crumbs, ⅓ cup sugar, and melted butter until well combined. The mixture should resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of a 9×9-inch baking dish. Use the back of a measuring cup to ensure it’s even. Bake for about 10 minutes until slightly golden.
  4. While the crust cools, beat the softened cream cheese in a large bowl until smooth. Gradually add in ¾ cup sugar, mixing until incorporated.
  5. Add the sour cream, vanilla extract, eggs, flour, and salt to the cream cheese mixture. Blend until just combined, being careful not to overmix.
  6. Pour the cheesecake filling over the cooled crust and spread it evenly. Bake for 25-30 minutes or until the center is set but still slightly jiggly. Don’t worry, it will firm up as it cools!
  7. Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for the best texture before cutting into squares.

Variations and Substitutions

Cheesecake bars with a graham cracker crust are incredibly versatile, and you can easily tweak the flavors to suit your taste or the season. Whether you want to go fruity with a berry topping, rich with chocolate, or even spice things up with some pumpkin, there’s a variation for everyone!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (⅓ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (16 oz)
  • Granulated sugar (¾ cup)
  • Vanilla extract (1 tsp)
  • Eggs (2 large)
  • Sour cream (½ cup)
  • Fresh berries or chocolate chips (1 cup, optional)
  • Ground cinnamon (1 tsp, optional for flavor variations)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (160°C). This is the perfect temperature for a creamy cheesecake without cracking!
  2. In a medium bowl, mix the graham cracker crumbs, ⅓ cup of sugar, and melted butter until it’s all evenly combined. It should resemble wet sand.
  3. Press this mixture firmly into the bottom of a 9×13-inch baking dish. Use the back of a measuring cup to get it nice and even. Bake for about 10 minutes, then let it cool while you prepare the filling.
  4. In a large mixing bowl, beat the softened cream cheese with ¾ cup of sugar until smooth and creamy. Scrape the sides of the bowl to make sure everything is mixed well.
  5. Add in the vanilla extract and eggs, one at a time, mixing well after each addition. Finally, stir in the sour cream until everything is just combined.
  6. Pour the cheesecake filling over the cooled crust and spread it out evenly. If you’re adding berries or chocolate chips, sprinkle them on top now.
  7. Bake in the preheated oven for about 25-30 minutes. The edges should be set, but the center will still have a slight jiggle. Let it cool completely before refrigerating for at least 2 hours to firm up.

Serving and Plating Suggestions

Cheesecake bars with a graham cracker crust are not only delicious but also visually appealing, making them perfect for any gathering or a sweet treat at home. Their creamy, rich filling paired with the slight crunch of the crust creates a delightful balance that’s hard to resist. Plus, they are easy to cut into squares, making them a convenient dessert option for sharing!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Cream cheese, softened (16 oz)
  • Sour cream (1/2 cup)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 tsp)
  • Eggs (2 large)
  • All-purpose flour (2 tbsp)
  • Salt (1/4 tsp)
  • Fresh fruit or fruit compote (for topping, optional)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (160°C) and line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Bake in the preheated oven for about 10 minutes, until lightly golden. Remove and let it cool slightly.
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup of sugar and continue mixing until creamy and well combined. Stir in the sour cream and vanilla extract.
  5. Add the eggs one at a time, mixing well after each addition. Finally, sift in the flour and salt, and mix until just combined.
  6. Pour the cheesecake batter over the cooled crust, spreading it evenly. Bake for 25-30 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door, allowing the bars to cool gradually for about 1 hour.
  7. Chill in the refrigerator for at least 4 hours (or overnight) before slicing into squares. Serve chilled, and feel free to top with fresh fruit or a fruit compote for an extra touch!

Quick Summary

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12
  • Prepare the crust: Mix 1 ½ cups crushed graham crackers with ½ cup melted butter and ¼ cup sugar.
  • Preheat oven: Set to 325°F (163°C) for even baking.
  • Make the filling: Blend 16 oz cream cheese, ¾ cup sugar, and 2 eggs until smooth.
  • Bake: Pour filling over crust and bake for 30 minutes until set.
  • Cool and chill: Let bars cool for 2 hours, then refrigerate before slicing.
  • Tip: Use room temperature cream cheese for a smoother filling.
  • Tip: Line the pan with parchment for easy removal.
  • Tip: Don’t overbake; the filling should slightly jiggle when done.

Frequently Asked Questions

Can I make this ahead of time? How to store and reheat?

You can make these cheesecake bars up to 2 days in advance and store them in the refrigerator covered with plastic wrap. To serve, simply cut and enjoy cold, or let them sit at room temperature for about 30 minutes before serving.

What can I substitute for cream cheese?

If you’re looking for a substitute, you can use mascarpone cheese for a similar texture and taste, or try a vegan cream cheese alternative for a dairy-free version. Just keep in mind that the flavor may vary slightly.

How do I know when it’s done?

Your cheesecake bars are done when the edges are set, and the center is slightly jiggly but not liquid, which usually takes about 30-35 minutes at 325°F (163°C). They’ll firm up as they cool, so don’t overbake!

Can I freeze this? How long does it last?

Yes, you can freeze these cheesecake bars for up to 3 months if wrapped tightly in plastic wrap and aluminum foil. To thaw, place them in the refrigerator overnight before serving.

What if I don’t have a 9×13 inch pan?

If you don’t have a 9×13 inch pan, you can use an 8×8 inch pan, but keep in mind that the baking time may increase by about 5-10 minutes since the cheesecake will be thicker. Just watch for the same signs of doneness!

Emily Parker
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