Description
I still remember the first time I savored a Philadelphia Cheesecake Bar—sweet, creamy, and utterly delightful. These bars are an easy, homemade version of the classic snack, worth every decadent bite!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 eggs, room temperature
- 2 cups fresh strawberries, chopped
- ¼ cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- white chocolate chips for drizzle
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper and spray with non-stick cooking spray.
- In a mixing bowl, combine graham cracker crumbs with granulated sugar and melted butter. Press into the bottom of the prepared pan.
- In a large mixing bowl, beat together cream cheese and granulated sugar until smooth. Mix in sour cream, vanilla extract, and eggs until just blended.
- Pour the filling over the crust and spread evenly. Bake for 25-35 minutes or until set. Cool at room temperature for 1-2 hours and refrigerate for at least 3-4 hours.
- For the topping, combine chopped strawberries, sugar, water, lemon juice, and cornstarch in a saucepan. Bring to a boil, then simmer until thickened.
- Once cooled, lift the cheesecake from the pan and slice into 8-10 pieces. Top with strawberry sauce and drizzle with melted white chocolate.
- Serve chilled.
Notes
- Store in an airtight container for up to 2-3 days.
- Wrap tightly for freezing up to 2-3 months, thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg