Description
Delight in these luscious Philadelphia Strawberry Cheesecake Bars featuring a buttery graham cracker crust, creamy cheesecake filling swirled with sweet strawberry preserves, and optional fresh strawberry topping. Perfectly baked to achieve a smooth and set center, these bars are a crowd-pleasing American dessert that’s both simple to prepare and irresistibly delicious.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz Philadelphia cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
Topping
- 1 cup strawberry preserves or jam
- 1 cup fresh strawberries, sliced (optional, for topping)
Instructions
- Prepare the oven and pan: Preheat the oven to 325°F (160°C) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Mix thoroughly until the mixture resembles wet sand, then press it firmly and evenly into the bottom of the prepared baking pan to create the crust layer.
- Mix the cheesecake filling: In a large mixing bowl, beat the softened Philadelphia cream cheese until smooth and creamy. Gradually add 1/2 cup sugar and continue mixing until the mixture is fluffy. Beat in the eggs one at a time, ensuring full incorporation after each addition. Stir in the vanilla extract and sour cream until the filling is smooth and well combined.
- Assemble batter and swirl: Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula for an even layer. Spoon dollops of strawberry preserves over the batter and gently swirl with a knife or skewer to create a marbled effect without fully blending the preserves into the filling.
- Bake the bars: Place the pan in the preheated oven and bake for 35 to 40 minutes, or until the center is just set and slightly jiggly but not liquid. Avoid overbaking to keep the filling creamy.
- Cool and chill: Allow the bars to cool to room temperature completely. Cover the pan and refrigerate for at least 3 hours to set the cheesecake firmly before slicing.
- Add fresh strawberries and serve: Before serving, optionally top the bars with fresh sliced strawberries for an extra burst of freshness and appealing presentation. Cut into 12 bars and enjoy.
Notes
- For a firmer and more stable crust, pre-bake the graham cracker crust for 8 minutes before adding the cheesecake filling.
- Use seedless strawberry jam for a smoother, more even swirl effect in the cheesecake filling.
- The bars can be stored covered in the refrigerator for up to 4 days.
- Allow bars to return to room temperature for about 10 minutes before serving for the best flavor and texture.
