Cheesecake Bars Recipe

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides to lift the bars out; grease the parchment lightly.

Combine 1.75 cups graham cracker crumbs, 1/4 cup granulated sugar and 1/8 tsp salt in a medium bowl. Stir to distribute evenly.

Pour 0.6 cup melted unsalted butter over the crumb mixture and stir until evenly moistened and the mixture holds together when pressed.

Press the crumbs firmly and evenly into the bottom of the prepared pan using the back of a measuring cup or flat-bottomed glass to create a compact crust layer.

Bake the crust for 8–10 minutes, until just set and fragrant. Remove from oven and allow to cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).

Beat the cream cheese: Place 24 oz room-temperature cream cheese in a large mixing bowl or stand mixer fitted with the paddle. Beat on medium speed until smooth and free of lumps, about 2–3 minutes, scraping bowl sides as needed.

Add 1 cup granulated sugar and 1/4 tsp fine salt. Beat on medium-low until incorporated and mixture is smooth, about 1–2 minutes, again scraping down the bowl to ensure even texture.

Incorporate eggs

Add the eggs one at a time, beating on low speed and scraping between additions. Mix only until each egg is incorporated; avoid overbeating to minimize air in the batter.

Add 1/2 cup sour cream, 1.5 tsp vanilla extract, and 1 tsp lemon zest (if using). Mix on low speed until combined.

Add 2 tbsp all-purpose flour (or cornstarch) and mix briefly just to incorporate. The flour stabilizes the filling and helps prevent cracking.

Pour the cheesecake filling over the slightly cooled crust and spread into an even layer with an offset spatula. Tap the pan gently on the counter a few times to release any large air bubbles.

Bake at 325°F (160°C) for 30–38 minutes, or until the edges are set and the center still has a slight jiggle (it will continue to set as it cools). Rotate the pan halfway through baking for even browning if your oven has hot spots.

Turn off the oven, crack the oven door and let the cheesecake bars cool in the oven for 30 minutes (this gradual cooling helps prevent cracks). Then remove to a wire rack to cool to room temperature, about 1 hour more.

Once cooled to room temperature, refrigerate the bars (still in the pan) for at least 4 hours, preferably overnight, to fully set and firm up for clean slicing.

If using a sour cream topping: whisk 1/4 cup sour cream with 1 tbsp powdered sugar until smooth. Spread lightly over chilled bars and return to refrigerator for 15–30 minutes to set.

Alternatively, top bars with whipped cream dollops and fresh berries or spoon fruit compote over slices just before serving.

Use the parchment overhang to lift the chilled cheesecake slab from the pan. Place on a cutting board and slice into 24 bars (6 by 4 grid) using a hot, dry knife: heat the knife under hot water, dry it, make a cut, wipe clean, and repeat for each slice to get clean edges.

Serve chilled. Store leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 1 month (freeze wrapped in plastic and foil).