For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup butter melted
- 1/2 teaspoon cinnamon
For the Cheesecake:
- 2 (8 ounce) packages cream cheese, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 eggs, room temperature
- 1/4 cup sour cream, room temperature
- 1 can cherry pie filling or fresh fruit (optional for topping cheesecake bars when serving)
Protein: 5 g
Carbohydrate: 29 g
Fiber: 1 g
Total Fat: 25 g
Saturated fat: 14 g
Cholesterol: 109 mg
Calcium: 7% DV
Sodium: 288 mg
Preheat oven to 350°F, and if you will want to remove bars from dish before slicing, line an 8x8" square baking pan with foil or parchment so the sides hang over the edges of the dish. If using foil, spray with nonstick cooking spray.
For the Crust:
In a medium mixing bowl, add all crust ingredients and stir together until completely combined.
Press the crust mixture into the bottom of the baking pan. Bake crust for 5 minutes, then remove and lower oven heat to 325ºF. Let crust cool on a cooling rack.
For the Cheesecake Filling:
Add cream cheese, sugar, vanilla and lemon juice to a large mixing bowl and use an electric mixer to beat the cream cheese and sugar together until smooth. Scrap the sides of the bowl as needed.
Add eggs one at a time, beating after each addition. Add sour cream and beat until incorporated. Scrap the sides of the bowl between each addition.
Pour the cheesecake filling into the crust and smooth the surface. Bake for about 35-40 minutes or until the edges are set, the top is just starting to turn golden brown and the center is just about set and only has a bit of a wobble. Cool completely at room temperature and then once cool, refrigerate for at least 4-6 hours, or overnight, before cutting into bars.
To serve, use a large, sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of cherry pie filling or fresh fruit and enjoy!