Cheesecake Bars

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Cheesecake Bars are a delectable treat that combines a crunchy vanilla wafer crust with a creamy, velvety cheesecake filling and a rich, chocolate ganache topping. Perfectly portable snack-size squares for any occasion!

Prep Time15

Cook Time40

Chill Time5

Total Time5 55

Course: Dessert

Cuisine: American

Servings: squares

Calories: 377kcal

Author: Jennifer Fishkind

Ingredients

Crust:

11 ounces box vanilla wafer cookies
¼ cup light brown sugar packed
½ cup (1 stick) salted butter melted

Cheesecake:

24 ounces (3 8-ounce) packages cream cheese room temperature
1 cup granulated white sugar
¾ cup sour cream room temperature
2 teaspoons vanilla extract
3 large eggs room temperature

Ganache:

1 cup dark chocolate chips
½ cup heavy cream

Instructions

Preheat the oven to 325 degrees Fahrenheit and line a 9x13 inch baking pan with parchment paper or spray with baking spray.
In a food processor, combine the vanilla wafer cookies and light brown sugar and process until well crumbled and combined.
11 ounces box vanilla wafer cookies, ¼ cup light brown sugar
Pour in the melted butter and pulse to combine. The mixture should resemble wet sand, crumbly but able to pack.
½ cup (1 stick) salted butter
Transfer the mixture into the prepared baking pan and press firmly into an even layer on the bottom of the pan.
Bake for 8-12 minutes or until golden and dry to the touch. Remove from the oven and allow to cool.
In a large mixing bowl, use a hand or stand mixer to cream together the cream cheese and white sugar until light and fluffy.
24 ounces (3 8-ounce) packages cream cheese, 1 cup granulated white sugar
Mix in the sour cream and vanilla extract just until combined.
¾ cup sour cream, 2 teaspoons vanilla extract
On low speed, mix in the eggs, one at a time, just until incorporated. Use a spatula or spoon to scrape the bottom and sides of the bowl and mix everything until evenly distributed.
3 large eggs
Pour the cheesecake filling into the prepared crust and tap several times on the counter to pop any air bubbles.
Bake for 40-42 minutes or until the cheesecake is set on the sides and just wobbly in the middle. You can use a digital thermometer to ensure that the internal temperature has reached 150 degrees Fahrenheit. If the cheesecake begins to crack on the edges, it is finished and should be removed from the oven.
Allow the cheesecake bars to cool to room temperature, about 1 hour, and then wrap well with plastic wrap and transfer to the refrigerator for 5-6 hours or overnight.
To make the ganache, place the chocolate chips in a medium sized, heat safe bowl.
1 cup dark chocolate chips
Heat the heavy cream over low on the stove or in 30 second increments in the microwave until hot and steaming but do not boil.
½ cup heavy cream
Pour the hot cream over the chocolate chips and ensure that they are completely covered.
Allow the mixture to sit for 5 minutes and then whisk together until thick, shiny and creamy.
Pour the ganache over the cheesecake bars and spread into an even layer.
Place back in the refrigerator for 8-12 minutes, just until set and then remove and slice into squares before serving.

Notes

Storage:

To Store: Refrigerate your cheesecake bars for 3-4 days in an airtight container or wrapped tightly in plastic wrap.
To Freeze: The cheesecake bars can be frozen in a freezer-safe container for 2-3 months and thawed in the refrigerator before consuming. Do not leave the bars at room temperature for longer than 2 hours.

Tips:

Don’t let the ganache harden completely in the refrigerator. If the ganache hardens completely it will likely crack when it is being cut. You want it to be firm so that it cuts easily and doesn’t smear, but not hard.
Use a warm knife. You can run it under hot water and then dry it off before using it to cut the Cheesecake Bars. This will help it move smoothly through all layers of the bars and ensure a clean cut.
Use a paper towel to wipe off the knife between each cut so that the chocolate and cheesecake layers don’t smear all over each other, especially by the end. You can rewarm the knife as well, if needed, in between cuts. Taking a little extra time and effort when cutting the bars pays off with crisp, smooth lines and beautiful layers!
Ensure your cream cheese, sour cream, and eggs are at room temperature before starting. This helps achieve a smoother, more uniform texture in the cheesecake mixture.
You can either heat the heavy cream over low on the stove or in the microwave in 30 second increments until hot and steaming, but do not boil.

Nutrition