Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon cinnamon
Directions
Preheat your oven to 325°F (163°C) and line a 9x9-inch baking dish with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of the prepared dish.
Bake the crust for 8-10 minutes, then set aside to cool.
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and flour until just combined.
Pour the cream cheese mixture evenly over the cooled crust.
Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
In a chilled bowl, beat the heavy cream with powdered sugar and cinnamon until stiff peaks form.
Slice the chilled cheesecake into bars and top with the cinnamon whipped cream and a dusting of cinnamon or nutmeg.
Frequently Asked Questions
How long do I need to chill these Creamy Cheesecake Bars before serving?
For the best texture and clean slicing, these cheesecake bars require a minimum of 4 hours of chilling time after they have completely cooled from the oven. For the firmest results, chilling overnight in the refrigerator is highly recommended before topping with the cinnamon whipped cream.
Can I substitute the graham cracker crust ingredients in this recipe?
While the classic graham cracker crust uses 1 1/2 cups of crumbs, 1/4 cup sugar, and 1/2 cup melted butter, you can substitute the graham crackers with an equal amount of vanilla wafer or shortbread cookie crumbs for a different flavor profile.
Why did my cheesecake bars crack, and how can I prevent it next time?
Cracking often occurs due to overbaking or sudden temperature changes; ensure you bake only until the edges are set, leaving a slight jiggle in the center. To prevent cracks, let the bars cool gradually by turning off the oven and leaving them inside with the door ajar for 30 minutes before removing them completely.
