These bars are so good and perfect for finger foods at a party. I love traditional cheesecake but enjoyed these bars for a fun handheld spin on cheesecake 🙂
– 3 cups graham cracker crumbs
– 1/2 cup sugar
– 1 stick (1/2 cup) melted butter
– Three (8 oz.) packages cream cheese, softened
– 1 1/2 cups sugar
– 1 1/2 tsp. vanilla
– 4 eggs
– 1/2 cup sour cream
– 2 cups frozen strawberries
– 1/2 cup sugar
Begin by preheating your oven to 350F.
Line a 9×13-inch baking dish with tinfoil and spray it with nonstick cooking spray. Set aside.
Crust: Combine the graham cracker crumbs and sugar in a small bowl. Add in the melted butter and stir to incorporate. Press moist crumbs into the foil lined baking dish, it’s ok if some come up the sides.
Filling: Add the cream cheese, vanilla, and sugar to the bowl of your stand mixer. Beat until smooth. Add eggs one at a time to the bowl and beat to combine. Add the sour cream and mix again.
Pour the filling into the crust and smooth the top. Bake for 50 minutes in your preheated oven. After the 50 minutes, turn off the oven, and open the door. Let the cake stay in the oven for an additional 15 minutes. Once the time is up remove and set aside to cool.
While the cake is cooling, make the filling. Place the frozen strawberries and sugar in a pan and turn the heat to medium. Let the berries cook down and release their juices. Once the berries are soft, mash with a potato masher, I like to leave a few of the berries not completely mashed for texture. Turn off the heat and remove the pan. Allow to cool, then place the mixture in a Tupperware and refrigerate until needed.