Description
These Philadelphia Cheesecake Bars are a delicious and easy dessert that’s perfect for any occasion! They feature a buttery graham cracker crust, a creamy cheesecake filling, and a sweet strawberry topping. Learn how to make this irresistible treat
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs (about 11-12 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
Cheesecake:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- ¼ cup sour cream
- ½ teaspoon vanilla extract
- 2 eggs, room temperature
Strawberry Topping:
- 1 ½ cups fresh strawberries, chopped
- 5 tablespoons sugar
- 3 tablespoons water
- 1 tablespoon lemon juice
- 2 teaspoons cornstarch
White Chocolate Drizzle:
- ½ cup white chocolate chips
Instructions
- Preheat and Prep: Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with a parchment sling. Then spray with baking spray.
- Make the Crust: In a medium bowl, combine the crumbs, sugar, and melted butter until evenly combined. Press into the bottom of the prepared pan, using a flat measuring cup or tamper to press down and pack the crust firmly.
- Make the Cheesecake Filling: In a large bowl, use hand beaters to combine cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape well. Add the eggs and combine on low speed until just combined. Don’t overmix.
- Bake: Pour filling over the crust. Bake for 25-35 minutes, or until the center is almost set, but still a bit jiggly. Remove and set on a wire rack to cool to room temperature (1-2 hours). Once cool, refrigerate in the pan for 3-4 hours.
- Make the Strawberry Topping: While the cheesecake bars are cooling, make the strawberry topping. Combine the chopped strawberries, sugar, water, and lemon juice in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. In a small bowl, whisk together the cornstarch and a tablespoon of water to make a slurry. Add the slurry to the strawberry mixture and cook, stirring constantly, until the sauce thickens. Remove from heat and let cool completely.
- Make the White Chocolate Drizzle: Melt the white chocolate chips in a microwave-safe bowl or double boiler, stirring until smooth.
- Assemble and Serve: Once the cheesecake bars are chilled, spread the strawberry topping evenly over the top. Drizzle with melted white chocolate and serve.