Cream Cheese Cake Recipe: How to Make the Best Cheesecake Bars at Home
Have you ever wondered why some cheesecakes turn out creamy and perfect, while others crack or feel dry?
If you’ve ever tried baking a cheesecake and didn’t get that rich, smooth, melt-in-your-mouth result, don’t worry—you’re not alone! Today, we’re diving into the Cream Cheese Cake Recipe that’s so simple, even beginners can master it. This version makes delicious cheesecake bars, perfect for parties, potlucks, or just a sweet treat at home. It’s time to discover the secrets to soft, creamy perfection—right from your own oven.
What Makes This Cream Cheese Cake Recipe So Special?
PrintCream Cheese Cake Recipe
- Total Time: 6 hours (includes chilling)
- Yield: 12–16 bars 1x
Description
This Cream Cheese Cake Recipe is a delicious, creamy, and smooth dessert that’s easy to make and perfect for any occasion. Baked in a simple 9×13-inch pan, these cheesecake bars offer the rich flavor of classic cheesecake with a buttery graham cracker crust. It’s a must-try for cheesecake lovers and great for parties or weeknight treats.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter (1 stick)
- For the filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour (optional, for stability)
Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into a parchment-lined 9×13-inch pan. Bake for 10 minutes and set aside.
- Make the Filling: Beat softened cream cheese until smooth. Add sugar and vanilla, and mix until blended. Add eggs one at a time, mixing on low after each. Stir in sour cream and flour (if using) until smooth.
- Bake: Pour filling over crust and smooth the top. Bake for 45–50 minutes or until the center is just set and slightly jiggly. Turn off the oven, crack the door, and let it cool inside for 1 hour.
- Chill: Once cool, refrigerate for at least 4 hours or overnight. Lift using parchment, slice into bars, and serve chilled.
Notes
For smooth filling, use room-temperature ingredients. Add lemon zest or swirl jam into the batter for a twist. Dip your knife in hot water and wipe clean for perfect slices. Store in the fridge up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 18g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg
This isn’t your average dessert. It’s creamy, smooth, and melts in your mouth with every bite. The crust is buttery and sweet, made with graham crackers. The filling? Packed with real cream cheese, a hint of vanilla, and just the right balance of sweetness. Plus, it’s made in a 9×13-inch pan—perfect for slicing into shareable bars.
Total Time: About 6 hours (includes chilling time)
Active Time: 20 minutes
Bake Time: 50 minutes
Cooling + Chill Time: About 5 hours
Difficulty: Easy to Medium
You don’t need fancy equipment or skills. Just a mixing bowl, hand mixer, and a bit of patience.
Essential Ingredients for Cream Cheese Cake Bars
Here’s what you’ll need to make the crust and the rich filling.
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter (1 stick)
For the Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup sour cream
- ¼ cup all-purpose flour (optional, adds stability)
Ingredient Notes & Substitutions:
- Cream cheese: Use full-fat for best texture. Low-fat versions can be used, but the result may be less creamy.
- Graham crackers: You can swap these with crushed vanilla wafers or digestive biscuits.
- Sour cream: Adds tang and creaminess. Greek yogurt is a good substitute.
- Flour: Optional but helpful to keep the bars firm and crack-free.
- Add-ins: Try a swirl of raspberry jam or lemon zest for flavor variety.
Step-by-Step Instructions
Step 1: Make the Crust
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a 9×13-inch pan lined with parchment paper.
- Bake for 10 minutes, then let it cool slightly while you make the filling.
Tip: Press the crust firmly using the bottom of a measuring cup for an even layer.
Step 2: Prepare the Filling
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add sugar and vanilla. Beat again until well combined.
- Add the eggs one at a time, mixing slowly. Don’t overbeat—this avoids air bubbles.
- Stir in sour cream and flour (if using) until the batter is smooth and lump-free.
Tip: Use room temperature ingredients to prevent lumps and help everything blend better.
Step 3: Bake the Cheesecake
- Pour the filling over your baked crust.
- Smooth the top with a spatula.
- Bake for 45–50 minutes until the center is just set. It should jiggle slightly.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Tip: This slow cooling helps prevent cracks on the surface.
Step 4: Chill and Slice
- After cooling, transfer the pan to the refrigerator.
- Chill for at least 4 hours (overnight is even better).
- Lift the bars out using the parchment paper.
- Slice into bars or squares using a hot, clean knife.
Tip: Dip your knife in warm water and wipe clean between cuts for neat slices.
Assembly and Presentation
After chilling, your cheesecake is ready to be sliced and served. For a clean, bakery-style look:
- Top with fresh berries or a drizzle of chocolate.
- Dust with powdered sugar or cocoa powder.
- Cut into even bars using a ruler or bench scraper for precision.
Serve chilled or at room temperature, depending on your preference.
Storage and Make-Ahead Tips
Cheesecake bars store wonderfully:
- Refrigerator: Keep in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Make-ahead tip: Bake and chill a day in advance. Slice just before serving for best texture.
Recipe Variations to Try
Want to put your own twist on this classic? Here are a few ideas:
- Berry Swirl Cheesecake Bars: Swirl in raspberry, blueberry, or strawberry jam before baking.
- Chocolate Chip Cheesecake Bars: Stir mini chocolate chips into the filling.
- Pumpkin Spice Bars: Add ½ cup pumpkin puree and 1 tsp pumpkin pie spice.
- Lemon Cheesecake Bars: Add lemon zest and a splash of lemon juice for a tangy twist.
- Oreo Crust Cheesecake: Replace graham crackers with crushed Oreos for a cookies-and-cream version.
Why You’ll Love This Cream Cheese Cake Recipe
- Easy to Make: No water bath, no springform pan, no stress.
- Family-Friendly: Great for birthdays, holidays, and school parties.
- Versatile: Change the crust or add toppings to make it your own.
- Delicious Texture: Creamy, smooth filling with a buttery crunch base.
Frequently Asked Questions
1. Can I use low-fat cream cheese?
Yes, but the texture will be slightly less creamy. Full-fat gives the best results.
2. How do I prevent cracks in my cheesecake bars?
Don’t overmix the eggs, avoid opening the oven during baking, and let it cool gradually.
3. Can I bake this in a round pan?
Yes, but adjust baking time. A 9-inch springform pan will need about 55–60 minutes.
4. Is this a low-carb dessert?
Not really. It includes sugar and graham crackers. For a low-carb version, use a nut-based crust and sugar substitute.
5. Can I make this without eggs?
Yes, but you’ll need a good egg replacement (like Greek yogurt or a commercial egg substitute) to maintain the structure.
Final Thoughts
This Cream Cheese Cake Recipe is easy enough for beginners but tasty enough to impress any dessert lover. Whether you’re hosting a dinner or just craving something sweet, these cheesecake bars are the perfect solution. Try them once, and you’ll find yourself making them again and again.
So go ahead—grab your ingredients, preheat your oven, and whip up the best Cream Cheese Cake bars you’ve ever had. Don’t be afraid to experiment with flavors, toppings, and crusts. That’s the fun of baking—making it your own!