Capsaicin Free Classic Cheesecake Bars
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Learn more →Ingredients
16 servings
For the crust
- 2 cups graham cracker crumbs (from about 15 full crackers)
- 3 tbsp granulated sugar
- ¼ tsp fine salt
- 6 tbsp unsalted butter, melted
For the filling
- 24 oz cream cheese, at room temperature
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- 2 tsp vanilla extract
- 1 tbsp lemon juice, freshly squeezed
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting the bars out later.
- 2
Pulse the graham crackers in a food processor until finely ground, or seal them in a zip-top bag and crush with a rolling pin until you have 2 cups of fine crumbs. Stir together the crumbs, 3 tbsp sugar, and salt in a medium bowl, then pour in the melted butter and mix until the crumbs are evenly moistened and hold together when pressed.
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