Vanilla Bean Cheesecake Bars

star rating (29) rate this recipe »
Recipe photo
Yield: 16 servings

Recipe photo

Creamy, vanilla-scented bars, perfect with a cup of coffee.

Vanilla Bean Cheesecake Bars

star rating (29) rate this recipe »
Yield: 16 servings
Published: 01/17/2011

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs, about 8 whole crackers
  • 4 tablespoons confectioners' sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 5 tablespoons melted butter

Batter

  • 16 ounces (2 large packages) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1/4 cup heavy cream or sour cream
  • 3 large eggs
  • 2 to 3 teaspoons vanilla extract or Vanilla Bean Crush
  • 1/2 teaspoon freshly grated lemon peel, optional
  • 1 teaspoon lemon juice, optional

Directions

see this recipe's blog »

1) Preheat the oven to 375°F.

2) To make the crust: Stir together the crumbs, sugar, salt, cinnamon, and melted butter.

3) Press into the bottom and about 1/2" inch up the sides of an 8" x 8" square pan.

4) Freeze for 15 minutes if using a metal pan (not necessary if using ceramic or glass). Note: this is to prevent the edges of the crust from slumping. If you're not worried about slumping (and in our testing, it only happened some of the time), you can skip this step.

5) Bake the crust for 8 to 10 minutes, until set; the color won't change much.

6) Remove the crust from the oven and cool for a few minutes while you lower the oven temperature to 325°F.

7) To make the batter: Mix the cream cheese and sugar together until smooth.

8) Add the cream, eggs, vanilla, lemon zest, and lemon juice; mix until combined, scraping the sides and bottom of the bowl as you mix.

9) Spoon the batter into the crust.

10) Bake the bars for 30 to 40 minutes, until the filling is set but still soft in the center. An instant-read thermometer, inserted into the filling about 1" in from the edge, will read about 180°F.

11) Remove the bars from the oven, and cool at room temperature for 30 minutes. Refrigerate until ready to serve.

12) Just before serving, top with fresh berries, fruit pie filling, or whipped cream.

Yield: 16 servings.

Reviews

1 23  All  
  • star rating 03/07/2015
  • Jana from Ashville, NY
  • My family has pronounced that this is the best cheesecake they have ever eaten. I also put a sour cream/sugar/vanilla topping on, and returned to the oven for 3-4 minutes at the end of baking. Served with warm caramel sauce, I have to say, they were sublime!
  • star rating 12/26/2014
  • Bobbie from dayton, ohio
  • Loved this recipe. Nice firm texture to cheesecake and the addition of confectioner's sugar to crust was deliciously sweet.
  • star rating 08/18/2014
  • Sumaiya from Dhaka, Bangladesh
  • I LOVE this! It's fool proof, and satisfies your craving without going overboard on a big slice of cheesecake. This is my go to recipe.
  • star rating 08/18/2014
  • Sumaiya from Dhaka, Bangladesh
  • I LOVE this! It's fool proof, and satisfies your craving without going overboard on a big slice of cheesecake. This is my go to recipe.
  • star rating 08/12/2014
  • Amanda from Vermont
  • This was a great recipe other than the fact that the squares stuck to the bottom of the pan. I used an 8 x 8 glass Pyrex dish and did not over bake the crust. It was a drag that I couldn't even cut through the crust to get it out of the pan, but the little bit of crust that came out with the squares was good. I figure if I tried this again perhaps with a different type of pan I might be able to fix the problem. Otherwise this was a really awesome recipe
    I am surprised that your crust stuck to the pan. Though we didn't find we needed to grease the pan, you might try greasing your Pyrex with a bit of butter if you do make these again.~Jaydl@KAF
  • star rating 01/16/2014
  • scampydoodle from KAF Community
  • The taste of the filling is great.I had to change the crust and used shortbread crust I like the taste. Very easy to follow and turned out well. If a whole cheesecake is a scary thought try out this
  • star rating 12/25/2013
  • from
  • 08/15/2013
  • Jodyfromca from KAF Community
  • This was amazing!!! We don't normally like cheesecake but holy cow this was good.
  • star rating 07/17/2013
  • Pook from Park City, UT
  • I used the cheesecake batter from this recipe, but instead of making the graham cracker crust, I used the KA Thousand Dollar Shortbread recipe. I made this with a 9x13" pan and didn't change the amount of batter as I wanted the cheesecake to be about the same thickness as the shortbread crust. Turned out fabulous both times I made it this month. The second time I made it I used half KA All Purpose flour and half KA White Whole Wheat flour- just as good!
1 23  All  
bakershotline

Related recipes