Sour Cream Topped Cheesecake Bars: Easy 9×13 Pan Recipe

ByEmily Parker

These cheesecake bars with a luscious sour cream topping are the perfect balance of creamy and tangy, making them an irresistible dessert for any occasion. Whether it’s a weeknight treat or a dessert for a gathering, their rich texture and delightful flavors make them a crowd-pleaser that will have everyone coming back for seconds!

Ready in 1 hour 15 minutes, this recipe is of medium difficulty and yields 12 servings, making it ideal for sharing with family and friends.

Prep Time Cook Time Total Time Servings Difficulty
20 minutes 55 minutes 1 hour 15 minutes 12 Medium

Origin of Cheesecake Bars

Cheesecake bars are a delightful twist on the classic cheesecake, combining the creamy richness of traditional cheesecake into a convenient, hand-held format. What makes them special is their balance of a buttery crust with a smooth, tangy filling, topped with a luscious sour cream layer that adds a perfect tang. You get all the flavors of a classic cheesecake, but in a fun, easy-to-share form!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 packages, 8 oz each)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Large eggs (2)
  • Sour cream (1 cup)
  • Granulated sugar (¼ cup)
  • Vanilla extract (½ teaspoon)

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (163°C). Grease a 9×13-inch pan or line it with parchment paper for easy removal later.
  2. In a mixing bowl, combine graham cracker crumbs, ½ 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 10 minutes, then remove and let it cool slightly.
  4. In another bowl, beat the softened cream cheese until smooth. Gradually add in 1 cup sugar and 1 teaspoon vanilla, mixing until well combined. Add the eggs, one at a time, mixing just until blended.
  5. Pour the cream cheese mixture over the cooled crust, spreading it evenly. Bake for about 25 minutes, or until the center is set but still slightly jiggly.
  6. While the cheesecake is baking, mix together the sour cream, ¼ cup sugar, and ½ teaspoon vanilla in a separate bowl. Spread this mixture over the baked cheesecake and return it to the oven for an additional 10 minutes.
  7. Once done, turn off the oven and let the cheesecake bars cool in the oven with the door slightly open for about an hour. After that, chill in the refrigerator for at least 4 hours before cutting into bars and serving. Enjoy!

Ingredients for Cheesecake Bars

These cheesecake bars with a creamy sour cream topping are a delightful twist on your classic dessert. They’re rich, tangy, and incredibly satisfying, making them perfect for any gathering or just a sweet treat at home. The combination of a buttery graham cracker crust and a smooth, luscious filling will have everyone coming back for seconds!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (24 oz)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 tsp)
  • Eggs (3 large)
  • Sour cream (1 cup)
  • Granulated sugar (¼ cup, for topping)
  • Vanilla extract (½ tsp, for topping)

Instructions

  1. (Total cook time: about 1 hour): Preheat your oven to 325°F (160°C). This is essential for achieving that perfect creamy texture!
  2. In a medium bowl, combine the graham cracker crumbs, ¼ cup of granulated sugar, and melted butter. Mix until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a greased 9×13 inch pan to form a crust. Bake in the preheated oven for about 10 minutes, or until lightly golden.
  4. While the crust is baking, beat the softened cream cheese in a large mixing bowl until smooth. Gradually add in 1 cup of granulated sugar and 1 tsp of vanilla extract, mixing until well combined.
  5. Add the eggs one at a time, mixing on low speed until just incorporated. Avoid overmixing to keep the texture creamy!
  6. Pour the cream cheese mixture over the crust and spread it evenly. Bake for 25-30 minutes or until the center is set but slightly jiggly.
  7. In a separate bowl, mix the sour cream, ¼ cup of granulated sugar, and ½ tsp of vanilla extract. Spread this topping over the cheesecake bars and return to the oven for another 10 minutes.
  8. Let the bars cool completely in the pan before refrigerating for at least 2 hours. Cut into squares and enjoy!

Essential Kitchen Equipment

When it comes to making delightful cheesecake bars with a luscious sour cream topping, having the right kitchen equipment is a game changer! The beauty of these bars lies in their creamy texture and tangy flavor, and the right tools can help you achieve that perfect balance effortlessly.

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Unsalted butter, melted (½ cup)
  • Granulated sugar (½ cup)
  • Cream cheese, softened (2 packages, 8 oz each)
  • Sour cream (1 cup)
  • Eggs (3 large)
  • Vanilla extract (1 teaspoon)
  • All-purpose flour (2 tablespoons)
  • Powdered sugar (for dusting, optional)

Instructions

  1. (Total cook time: about 50 minutes) Preheat your oven to 325°F (163°C). This is the perfect temperature to get that creamy cheesecake without overcooking it.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until it resembles wet sand. Press this mixture evenly into the bottom of a greased 9×13-inch baking pan.
  3. Bake the crust in the preheated oven for 10 minutes. You want it just set and slightly golden. While it bakes, let’s prepare the filling!
  4. In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, eggs, vanilla extract, and flour, mixing until everything is well combined and creamy.
  5. Pour the cheesecake mixture over the pre-baked crust, spreading it evenly. Bake for another 30 minutes or until the center is just set but slightly jiggly—this helps achieve that perfect texture.
  6. Once baked, turn off the oven and crack the door open, letting the cheesecake cool slowly for about 10 minutes. This helps prevent cracks on the surface.
  7. After cooling, refrigerate the cheesecake bars for at least 4 hours (or overnight if you can wait!). Before serving, dust with powdered sugar for a beautiful touch!

Prepare the Crust

Preparing the crust for your cheesecake bars is the foundation of this delightful dessert! It’s a buttery, crumbly base that perfectly balances the creamy filling, adding a delicious crunch with each bite. The combination of graham crackers and a hint of brown sugar makes this crust irresistible and complements the tangy sour cream topping beautifully.

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Brown sugar (2 tablespoons)
  • Unsalted butter, melted (½ cup)
  • Salt (¼ teaspoon)
  • Vanilla extract (1 teaspoon)
  • Ground cinnamon (½ teaspoon)
  • Egg yolk (1, optional for richness)

Instructions

  1. (Total cook time: about 15 minutes): Preheat your oven to 350°F (175°C). This ensures your crust gets that perfect golden brown color.
  2. In a large mixing bowl, combine the graham cracker crumbs, granulated sugar, brown sugar, salt, and ground cinnamon. Mix these dry ingredients well so that the flavors meld together.
  3. Pour in the melted butter and vanilla extract. If you’re feeling fancy, add the egg yolk for extra richness. Mix until everything is evenly coated and resembles wet sand.
  4. Press the crumb mixture firmly into the bottom of a greased 9×13 inch baking pan. Use the back of a measuring cup or your fingers to make sure it’s compact and even.
  5. Bake the crust in your preheated oven for about 10 minutes, or until it’s set and lightly browned at the edges. You’ll know it’s ready when you can smell that buttery goodness!
  6. Let the crust cool while you prepare the cheesecake filling. This will help maintain that nice texture when you add the creamy layer on top.

Make the Cheesecake Filling

Making the cheesecake filling is the heart of these cheesecake bars, and it’s what makes them so incredibly rich and creamy! With a delightful balance of sweetness and tanginess from the cream cheese and sour cream, this filling is smooth and luscious, creating a perfect canvas for that creamy sour cream topping we’ll add later. Trust me, once you taste it, you’ll want to make this again and again!

Ingredients

  • Cream cheese (24 oz, softened)
  • Sugar (1 cup)
  • Vanilla extract (2 teaspoons)
  • Eggs (3 large)
  • Sour cream (1 cup)
  • All-purpose flour (2 tablespoons)
  • Salt (1/4 teaspoon)
  • Heavy cream (1/4 cup)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (163°C). This temperature is perfect for baking the cheesecake filling without overcooking it.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy, about 2-3 minutes. You want to avoid any lumps here!
  3. Add in the sugar and continue mixing for another minute until well combined. The mixture should be light and fluffy.
  4. Next, mix in the vanilla extract, then add the eggs one at a time, mixing on low speed just until incorporated. Overmixing can lead to cracks, so be gentle!
  5. Stir in the sour cream, flour, and salt until everything is combined. Lastly, fold in the heavy cream to give it that extra richness, mixing until smooth.
  6. Pour the cheesecake filling into your prepared 9×13 pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes. The center should be set but still slightly jiggles when you move the pan.
  7. Once done, turn off the oven and crack the door open, letting the cheesecake cool slowly for about 10 minutes before transferring it to the counter to cool completely. This helps prevent cracks!

Prepare Sour Cream Topping

This sour cream topping is the crowning glory of your cheesecake bars! It adds a luscious, creamy layer that balances the sweetness of the cheesecake with a delightful tang. The slight acidity from the sour cream gives it a refreshing quality that keeps you coming back for more.

Ingredients

  • Sour cream (1 cup)
  • Granulated sugar (1/4 cup)
  • Vanilla extract (1 teaspoon)
  • Egg (1 large)
  • Fresh lemon juice (1 tablespoon)
  • Fresh lemon zest (1 teaspoon)
  • Salt (a pinch)

Instructions

  1. (Total cook time: about 15 minutes) Start by preheating your oven to 325°F (160°C) if you haven’t already done so for the cheesecake bars.
  2. In a medium mixing bowl, combine the sour cream, granulated sugar, and vanilla extract. Stir until smooth and creamy.
  3. Add in the egg, lemon juice, lemon zest, and a pinch of salt. Whisk until all ingredients are fully incorporated and the mixture is silky.
  4. Once your cheesecake bars are baked and slightly cooled (about 10 minutes), carefully spread the sour cream topping over the bars using a spatula.
  5. Bake the cheesecake bars with the sour cream topping for an additional 10-15 minutes, until the topping is set but still has a slight jiggle in the center.
  6. Remove from the oven and allow to cool completely at room temperature, then refrigerate for at least 2 hours before slicing into bars.

Baking Process

Baking cheesecake bars with a luscious sour cream topping is truly a delightful experience! The creamy, rich filling paired with the tangy topping creates a perfect balance of flavors that will have everyone reaching for seconds. Plus, making them in a 9×13 pan means they’re perfect for sharing at gatherings or potlucks!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (24 oz)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (3 large)
  • Sour cream (1 cup)
  • Granulated sugar (¼ cup, for topping)
  • Vanilla extract (½ teaspoon, for topping)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (163°C). You want it nice and warm for those cheesecake bars!
  2. In a medium bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix until it resembles wet sand, then press this mixture firmly into the bottom of a greased 9×13 pan. Bake for 10 minutes and let it cool.
  3. While the crust cools, beat the softened cream cheese in a large bowl until smooth. Gradually add 1 cup sugar and vanilla extract, mixing until well incorporated.
  4. Add the eggs one at a time, mixing on low speed just until combined. Over-mixing can lead to cracks, so keep it gentle!
  5. Pour this luscious cheesecake mixture over the cooled crust and bake for 30-35 minutes, or until the edges look set but the center still has a slight jiggle.
  6. While it bakes, prepare the sour cream topping by mixing together 1 cup sour cream, ¼ cup sugar, and ½ teaspoon vanilla extract in a small bowl until smooth.
  7. Once the cheesecake is out of the oven, carefully spread the sour cream topping over the hot cheesecake layers and return it to the oven for an additional 10 minutes.
  8. Let the cheesecake bars cool at room temperature, then refrigerate for at least 4 hours (or overnight for the best flavor). Cut into squares and enjoy!

Pro Tips for Success

Cheesecake bars with sour cream topping are a delightful twist on classic cheesecake, offering a creamy, tangy flavor that’s simply irresistible! The sour cream topping adds a luxurious finish that balances the sweetness of the bars perfectly, making them a standout treat for any gathering.

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 lbs)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 tablespoon)
  • Large eggs (4)
  • Sour cream (1 cup)
  • Granulated sugar (¼ cup)
  • Vanilla extract (1 teaspoon)

Instructions

  1. (Total cook time: about 1 hour) Preheat your oven to 325°F (163°C). Grease your 9×13-inch pan lightly with cooking spray or butter.
  2. In a medium bowl, combine the graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove and set aside to cool slightly.
  4. In a large bowl, beat the softened cream cheese with 1 cup of sugar and 1 tablespoon of vanilla extract until smooth and creamy, about 3-4 minutes.
  5. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix — just until combined!
  6. Pour the cream cheese mixture over the cooled crust, spreading it evenly. Bake for 30-35 minutes, or until the edges are set and the center is just slightly jiggly.
  7. While the cheesecake is baking, prepare the sour cream topping by whisking together the sour cream, ¼ cup of sugar, and 1 teaspoon of vanilla extract until smooth.
  8. Once the cheesecake is done, remove it from the oven and spread the sour cream mixture evenly over the top. Return to the oven for an additional 10 minutes. Allow to cool, then refrigerate for at least 4 hours before cutting into bars and serving!

Variations and Substitutions

Cheesecake bars with sour cream topping are a delightful twist on traditional cheesecake, offering a creamy, tangy flavor that balances the sweetness of the dessert perfectly. The rich texture and the light, zesty topping make these bars a crowd-pleaser, ideal for parties or a cozy night in. Plus, they’re easily customizable, allowing you to add your favorite flavors or swap out ingredients for a personal touch!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (½ cup)
  • Unsalted butter, melted (⅓ cup)
  • cream cheese, softened (2 packages, 8 oz each)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Large eggs (2)
  • Sour cream (1 cup)
  • Powdered sugar (¼ cup)
  • Vanilla extract (1 teaspoon for topping)
  • Zest of one lemon (optional)
  • Fresh berries for garnish (optional)

Instructions

  1. (Total cook time: about 45 minutes): Preheat your oven to 325°F (163°C) and grease a 9×13 inch baking pan.
  2. In a bowl, combine the graham cracker crumbs, ½ cup sugar, and melted butter. Mix until it resembles wet sand, then press this mixture firmly into the bottom of the prepared pan to form a crust.
  3. In a large mixing bowl, beat the softened cream cheese with 1 cup sugar until smooth and creamy. This should take about 2-3 minutes on medium speed.
  4. Add in the vanilla extract and eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure everything is well combined.
  5. Pour the cheesecake batter over the crust, spreading it evenly. Bake in the preheated oven for 30 minutes, until the edges are set and the center has a slight jiggle.
  6. While the bars bake, whisk together the sour cream, powdered sugar, and 1 teaspoon vanilla extract in a separate bowl. If you’re adding lemon zest, mix that in as well.
  7. After 30 minutes, remove the cheesecake from the oven and gently spread the sour cream mixture over the top. Return it to the oven for an additional 10 minutes.
  8. Once done, let the cheesecake bars cool at room temperature for about an hour, then refrigerate for at least 2 hours before slicing into bars. Enjoy!

Serving Suggestions

These cheesecake bars with a luscious sour cream topping are not just a dessert; they’re an experience! The creamy, tangy topping perfectly balances the rich, sweet cheesecake, creating a flavor profile that is both satisfying and refreshing. Perfect for gatherings or simply as a treat for yourself, these bars are sure to impress with their delightful texture and taste.

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (2 packages, 8 oz each)
  • Granulated sugar (1 cup)
  • Vanilla extract (1 teaspoon)
  • Eggs (3 large)
  • Sour cream (1 cup)
  • Granulated sugar (¼ cup for topping)
  • Vanilla extract (1 teaspoon for topping)
  • Fresh lemon zest (1 tablespoon)
  • All-purpose flour (2 tablespoons)
  • Pinch of salt

Instructions

  1. (Total cook time: about 45 minutes) Preheat your oven to 325°F (163°C) and grease a 9×13 inch baking pan.
  2. In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until fully combined and the mixture resembles wet sand, then press it firmly into the bottom of the prepared pan.
  3. In a large mixing bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy, about 2-3 minutes. Add in the vanilla extract and mix until incorporated.
  4. Add the eggs one at a time, mixing well after each addition. Be careful not to overmix; just blend until smooth.
  5. Pour the cream cheese mixture over the crust and spread it evenly. Bake for 25 minutes or until the edges are set but the center still has a slight jiggle.
  6. While the cheesecake is baking, prepare the sour cream topping by mixing together the sour cream, ¼ cup sugar, 1 teaspoon vanilla extract, lemon zest, and flour until well combined.
  7. After the 25 minutes, remove the cheesecake from the oven and carefully spread the sour cream mixture on top. Return to the oven and bake for an additional 10 minutes. Let cool completely before chilling in the refrigerator for at least 2 hours before cutting into bars.

Quick Summary

Prep Time Cook Time Total Time Servings
20 minutes 45 minutes 1 hour 5 minutes 16 bars
  • Prepare the crust: Mix 1 ½ cups graham cracker crumbs with ½ cup melted butter and press into a 9×13 pan.
  • Make the cheesecake filling: Beat 24 oz cream cheese with 1 cup sugar and 3 eggs until smooth.
  • Bake: Pour filling over crust and bake at 325°F for 30 minutes.
  • Add sour cream topping: Mix 1 cup sour cream with ¼ cup sugar, spread on baked cheesecake, and bake for another 15 minutes.
  • Cool completely: Allow to cool at room temperature for 2 hours before chilling in the fridge.
  • Tip: Use room temperature cream cheese for a lump-free filling.
  • Tip: Chill bars overnight for best flavor and texture.
  • Tip: Cut with a hot knife for clean edges.

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. Store them in the refrigerator, tightly covered; simply bring them to room temperature before serving.

What can I substitute for cream cheese?

You can substitute with an equal amount of mascarpone cheese for a slightly different flavor and texture. Alternatively, use a combination of 2 parts ricotta cheese and 1 part sour cream for a lighter option.

How do I know when it’s done?

Your cheesecake bars are done when the edges are set but the center still has a slight jiggle, which takes about 40-45 minutes at 325°F (163°C). They will continue to firm up as they cool.

Can I freeze this? How long does it last?

Yes, you can freeze these cheesecake bars for up to 3 months; just wrap them tightly in plastic wrap and then in aluminum foil. Thaw them in the refrigerator overnight before serving.

What if I don’t have a 9×13 pan?

If you don’t have a 9×13 pan, you can use an 8×8 or 9×9 pan, but you’ll need to adjust the baking time accordingly, checking for doneness around 30-35 minutes. Just keep an eye on the edges to avoid overbaking!

Emily Parker
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