Hi Gail, I’d omit the lemon juice and vanilla and add 2 tablespoons of Bailey’s. Great recipe for party dessert. . I was wondering what to bring tomorrow for Superbowl Sunday, read your post, and the search was over, I’ll let you know how it turned out! Perfect, thank you Jenn. I love mayonnaise, butter and Could I make these with sugar substitute instead of sugar? Hi Kathy, so glad you enjoyed these! Would you cut them up just before serving? These we’re amazing, thank you for the recipe! Read more…, Plus free email series "5 of a Classically Trained Chef", 15 Thanksgiving Desserts Worth Saving Room For. I was called for Jury duty this week. Karen, Hi Karen, You could use either lemon in this recipe since it’s such a small amount. Stir in the graham cracker crumbs and nuts. The bars were a huge hit! A keeper, as are most of Jenn’s recipes! I also read another reviewer’s advice about using a 9×13 pan and baking for 45 minutes. Thanks! We will definitely make these again! I like my bars to be a bit more on the well done. Bake the crust for 10 minutes, until set. The cookbook made good gifts to my family. Use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. Perfect and stand back there will be a run to the kitchen for this treat! Perfection, truly. I now And I loved having to make them the day BEFORE the event and refrigerate overnight. He told me he normally doesn’t eat cheesecake, but he glommed them up and asked for more. This was SOO good. Thanks for another winner Jen! Definitely will try leaving overnight next time! These are very tasty. Thank you so much. Absolutely delicious. Can I substitute chocolate wafer cookies for the graham crackers in the crust. I made these for a party and everyone loved them. Hi Samreen, sorry you had a problem cutting these. An instant-read thermometer, inserted into the filling about 1″ in from the edge, should read 180°F-190°F. Once upon a time, I went to culinary school and worked in fancy restaurants. Cherry Cheesecake Bars! Before serving, use the foil overhang to lift the cheesecake out of the pan and onto a cutting board. We live overseas and do not have access to graham crackers, so I used Oreos for the crust, without sugar. Any idea why? ♥. (Keep in mind though that the graham crackers in the crust have gluten; unless you have a gluten-free version.) I loved these. Thanks! Thank you so much, I adore your website! Hi! Also, the corners had slight cracks. Hope you enjoy them! Hope your family loves the bars; they are a favorite at my house. I added a bit of extra lemon zest and the citrussy flavour complimented the creaminess of the cheese so well. The filling was so creamy, and the crust was the best graham cracker crust I’ve ever had. Add eggs, preferably one at a time, beating well after each addition. Have you chilled them and tasted one yet? This chocolate cream cheese bars looks very delicious. Absolutely the most delicious and quickest cheesecake ever made. Cheesecake Bars have just 5 ingredients in their rich sour cream-cream cheese filling over a buttery graham cracker crust. Mahalo Susan. If you want to incorporate some chocolate, you could use chocolate graham cracker crumbs to make a chocolate crust and could add mini chocolate chips to the filling. What changes need to be made to make the bars less dense? I like a sweet and soft cheesecake with a thick, crunchy crust… Thank you . Made these the night before a cookout and everyone loved them. This tastes just like Ruth’s Chris cheesecake, which is my favorite. Thank you @intothekitchenwithsteff for sharing! I’ve never been able to make it so the cheesecake doesn’t crack – do you have any suggestions for fixing this? but I do my best Lynda. We would like to try adding strawberry purée swirl – do you think that would work, and if so, how do you do it? This led me to your Italian cheesecake recipe, which I will be trying next. Hope everyone enjoys! What caused this? You’ll need to cut the recipe in half (and I’d still use a water bath to minimize the chance of cracking). So creamy and delicious. Made three trays of these cheesecake squares in mini-cheesecake form. Gives it a nice subtle flavor if you want to mix up the original lemon flavor. to my weird and wonderful world. I have to admit, I was looking forward to it. These cheesecake bars were the perfect solution. Large walnut pieces will have a harder time keeping the crust together. Hi Anna, That’s a head-scratcher. Heaven! I used half the amount of lemon juice and peel since I’m a cheesecake purist – it added a nice touch but I may leave out completely next time. Hi Lily, It sounds like they may be a bit overbaked. Made these for Super Bowl. I do think it’s a great option for baking. Hi Rebekah, I’d add more lemon zest to the bars. the cheesecake kept getting stuck on the knife and even after cleaning after each cut it left messy cheesecake cubes! Excellent recipe. I make mine with vanilla bean paste most often. and make wine in the heart of Oregon wine I have served it with fresh fruit sauce and by itself. In a large, wide saucepan (10-12"), melt chocolate chips and butter over low heat. Your recipes are my family’s favourite! Prepare the Graham Cracker Crust Hope that helps (and I’d love to hear how it turns out if you make any tweaks)! We added a bit more lemon zest but that was it. In a medium bowl, combine the graham cracker crumbs, brown sugar, salt, and melted butter. I MADE THEM IN A 7×9 Pyrex pan and they are scrumptious. Let me know if you have questions about any other recipes. Hope that helps! I made them for Father’s Day and they were very firm and not creamy. Each bar is removed with a small spatula. While this recipe seems similar to many others, it absolutely makes some of the best cheesecake I’ve ever had, and I’ve made dozens! Should I double all ingredients? Bake the crust until beginning to brown, 12 to 15 minutes. How much plain unsweetened canned pumpkin would I add? Easy and delicious! So helpful when making multiple goodies! It’s pretty much perfection in a dessert bar and you must try baking them yourself. It was quicker than the other recipe and it delivered on the cheesecake taste my family was craving! The crust was to die for! These were terrible. Used aluminum paper lined cupcake cups and added cherry pie filling to the tops. I have Celiac Disease so I subbed in Kinnikinnick GF Graham Style Crumbs and gf Jules All Purpose Flour. Hard to compete with NY cheesecake, but this recipe succeeds! What should my baking time and temperature be? Yes, they freeze nicely. My first attempt at anything cheesecake and they were heavenly. After the first time, I started using a 13 x9 rectangle glass dish, they go so fast, but other than that I would not change a thing, and I’m making them for superbowl day. I had not seen your pumpkin cheesecake recipe. Made this today to take to a family dinner tonight and it turned out perfectly. I cut them small and kept half the batch for him. They loved it – all gone within minutes. Reliable and popular winning recipe. Hi Jenn! Perfect for any occasion, these Chocolate Cream Cheese Bars feature a unique chocolate graham cracker crust and topping, with a creamy middle layer. A die hard ricotta fan here . How would that affect the baking temp and time? Everyone said my other squares were good, but these were GREAT! I lowered the temperature to 325 degrees and followed the directions as noted in the recipe. Hope you enjoy! I find regular cheesecakes a bit heavy so this one one is perfect.