Vanilla Bean Cheesecake Bars
These Vanilla Bean Cheesecake Bars feature a buttery graham cracker crust topped with a rich, creamy cheesecake filling flecked with real vanilla bean seeds. They’re delicious on their own or topped with whipped cream, fruit compote, caramel, or hot fudge.
Equipment
- 1 Mixing Bowl
- 1 handheld mixer
- 1 Spatula
Ingredients
Graham Cracker Crust
- 1½ cups (170 g) crushed graham crackers about 11 full sheets
- 1 tablespoon granulated sugar
- 5 tablespoon (84 g) unsalted butter, melted
Vanilla Bean Cheesecake Bars
- 16 oz. (455 g) cream cheese room temperature (see notes)
- ¾ cup (150 g) granulated sugar
- ¼ cup (65 g) sour cream room temperautre
- ¼ teaspoon salt
- 1 whole vanilla bean pod - scrape out the seeds or 2 teaspoon of vanilla extract/vanilla bean paste
- 3 large eggs room temperature
Topping Options
- Cherry Compote
- Caramel Sauce
- Whipped cream
- Biscoff spread
- Melted chocolate
- Fruits or nuts
Instructions
Graham Cracker Crust
- Prep: Preheat the oven to 325℉ and line an 8x8 baking pan with parchment paper. To keep the parchment paper in place, I like to use binder clips.
- Make the crust: Using a food processor, pulse the graham crackers until crushed, then mix in the sugar, then add the melted butter.Alternate method: If you don't have a food processor, use a Ziploc bag and crush the cookies using a rolling pin.1½ cups (170 g) crushed graham crackers, 1 tablespoon granulated sugar, 5 tablespoon (84 g) unsalted butter, melted
- Pour crushed graham crackers into the pan and press the crumbs into the bottom of the pan. You can use a spoon, offset spatula, or flat measuring cup to create a smooth, flat bottom. Don't press too hard. Just until it's compact. Bake for 8 minutes. Once baked, remove and let cool.
Vanilla Bean Cheesecake Bars
- Make the cheesecake: In a large mixing bowl, add the room temperature cream cheese and sugars and beat together on medium speed until well combined, smooth, and creamy - about 3 minutes. Scrape down the bowl and sides.16 oz. (455 g) cream cheese, ¾ cup (150 g) granulated sugar
- Add the sour cream, and beat together until combined. Scrape down the bowl and add the seeds from the vanilla bean* and salt and mix until combined.*To scrape seeds from vanilla bean: massage the vanilla bean to soften it if it's dry. Place the bean on a cutting board and using a small knife, cut a lengthwise slit along the pod, slicing right down the middle. Pry it open, then using the edge of the knife, scrap out the seeds from both sides.¼ cup (65 g) sour cream, ¼ teaspoon salt, 1 whole vanilla bean pod - scrape out the seeds
- Lastly, and eggs and beat until combined. Don't over mix. Just until all the eggs are combined. If you feel like you might over mix the eggs, you can crack the eggs in a separate bowl and whisk them, then add them to the batter and mix.3 large eggs
- Bake: Pour the batter into the prepared pan and bake for 30-40 minutes. When done baking, the sides of the cheesecake will have puffed up and form cracks and there will be a slight jiggle in the center. Mine usually take around 37-39 minutes. Start checking yours at 30 minutes or so.Remove from the oven and let cool completely, then place in the refrigerator for at least 4 hours, or overnight.
- Topping: Once chilled, top with your desired toppings. One my favorites is Cherry Compote!Tips for cutting cheesecake: Warm your knife under warm water, then wipe it down. Slice into the cheesecake, and make sure to wipe the knife down between slices to get clean cuts. I like to run my knife under water before each cut (but make sure to wipe the knife dry before cutting).Cherry Compote, Caramel Sauce, Biscoff spread, Melted chocolate, Fruits or nuts, Whipped cream
Notes
Cream cheese: Make sure you're using brick-style block cream cheese. You'll need two blocks for this recipe.
To avoid cheesecake cracks: Make sure you start with room temperature ingredients. Once adding the eggs, only mix until combined, and start checking your cheesecake bars at 30 minutes. Once the sides are puffed with cracks and the center has a slight jiggle, remove it and let it cool.
If you still form cracks, you can always cover the cheesecake with your favorite toppings!
Nutrition
Calories: 224kcalCarbohydrates: 18gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 71mgSodium: 222mgPotassium: 69mgFiber: 0.3gSugar: 13gVitamin A: 557IUVitamin C: 0.03mgCalcium: 44mgIron: 1mg
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