Name: BEST Philadelphia Cheesecake Bars Recipe (Snack Bars)
Prep time: 15 min
Cook time: 30 min
Total time: 5 h 45 min
Cuisine: Philadelphian
Ingredients: 1 1/2 cups graham crackers crumbs (about 1 sleeve of graham crackers); 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/3 cup melted butter (2/3 stick); 2 (8 ounce) packages cream cheese (2 full bricks); 1/3 cup granulated sugar; 1/3 cup sour cream; 1 teaspoon pure vanilla extract; 2 large eggs (room temperature); 1 1/2 cups diced fresh strawberries; 1/3 cup granulated sugar; 1/4 cup water; 1 1/2 Tablespoons cornstarch; 1 Tablespoon lemon juice; 1/3 cup white chocolate chips; 1 Tablespoon half and half

Philadelphian

Vegetarian

Spatula

Bowl

Saucepan

Preheat the oven to 350 F. Use parchment paper to make a sling and line an 8x8 baking pan with handles hanging over two opposite sides. Use cooking spray to grease the bottom and sides. Set aside

To a food processor fitted with the S-blade attachment, add the graham crackers. Chop on low for 30 seconds. Add the granulated sugar and ground cinnamon to the graham crackers, and chop on low until almost a fine crumb (another 15 seconds).

Next, add the melted butter and pulse until the crumbs are moistened. Carefully remove the blade, then use a rubber spatula to scrape the sides down.

Transfer the crumb mixture to the prepared baking dish. Use the rubber spatula to spread it out evenly, then firmly press the crumbs down into the pan (you can use your hands or the bottom of a glass to help you pack it firmly). Set aside.

To a large mixing bowl, add the room temperature cream cheese. Use an electric handheld mixer to beat the cream cheese on low for about 90 seconds.* Next, add in the sugar, sour cream, and vanilla. Beat again on low to incorporate, then turn the speed up to medium for 2 minutes.

Add the eggs to the cream cheese and beat on low until just combined, do not over mix. Use a clean rubber spatula to scrape down the sides of the bowl and give a quick mix. (it’s ok if you see a few small clumps in the batter).

Pour the filling over the crust and spread it out to the sides. Bake in the preheated oven for 35-40 minutes or until the edges are puffy, with a slight jiggle in the center. While the cheesecake is baking, prepare the strawberry topping.

In a medium saucepan, combine the strawberries, sugar, water, cornstarch, and lemon juice. Turn the heat to medium-high and bring to just a boil, then reduce the heat to low. Simmer, stirring occasionally, until the strawberries soften and they turn a deep red (about 15 minutes). Once done, remove from the heat and allow the sauce to cool in the pan.

Once the cheesecake is done baking, remove it from the oven and place it onto a wire rack to cool for about 1-2 hours. Once cool, place the cheesecake into the refrigerator and allow to cool for another 3-4 hours.

Once the cheesecake has cooled completely in the refrigerator, remove it from the baking pan leaving it on the parchment paper. Cut the cheesecake into 8-10 even bars, then keeping the bars close together, carefully lift the bars up with the parchment paper and place them back into the baking pan. Transfer the strawberry topping to the cheesecake and spread it out evenly. Remove the bars again from the pan and place them onto the serving tray to apply the white chocolate drizzle.

When you’re ready to serve the cheesecake bars, prepare the white chocolate drizzle.**

To a small microwave safe bowl, add the white chocolate chips and half and half. Microwave in 30 second increments, stirring between each time, for about 2 minutes total (if the mix is looking too thick, add another small splash of half and half, just to thin it out a bit more). Carefully remove the bowl from the microwave and stir until the chocolate is fully melted.

Transfer the melted white chocolate to a small ziplock bag and cut a small hole in one corner. Squeeze it over the cheesecake bars in a back and forth motion, then serve!

BEST Philadelphia Cheesecake Bars Recipe (Snack Bars)

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