Cheesecake Bars

Cheesecake has always had an allure in my family of the ultimate rich and decadent dessert cake. Growing up, making cheesecake and cheesecake recipes passed through the family like a wildfire. There is the famous cheesecake my Aunt Julie made (I do not remember ever tasting it) and then the excitement over my mother buying a spring form pan. I loved those little mini cheesecakes made with vanilla wafers and cheesecake filling in muffin wrappers that were present at every cousin's wedding and baby shower. My mother made a few cheesecakes and what I remember most was, of course, eating the delicious treat and the talk of the cost because of the number of ingredients, and the famous cheesecake that overflowed the pan and spilled into the bottom of the oven and filled the house with a burnt cheesecake smell. I don't know if we wiped out the oven or let it burn off but I will never forget that smell-it seemed like it lasted for years.

I still love cheesecake and love to make it in the bar form so my kids can pack it in their school lunches, plus, I will admit, that I like to eat cheesecake out of hand like a cookie. This recipe was easy and delicious with a firm crust. I use Annie's brand bunny grahams for the crust.

Cheesecake Bars

Crust

preheat oven to 325F

1 1/2 cups to 1 3/4 cups or so of graham cracker crumbs

5 Tbl of melted butter

2 Tbl of brown sugar

2 Tbl flour

dash of salt

Pulverize the graham crackers in a food processor and add the rest of the ingredients until ingredients are incorporated.

Press evenly into pan (I used a removable bottom rectangular tart pan or you can line a 8 or 9 inch square pan with overlapping foil or parchement for easy removal). Play with the size depending on your preference for a thin or thicker cheesecake layer.

Bake at 325F for 12 minutes until fragrant and beginning to brown.

Cheesecake

2 8 ounce packages of softened cream cheese

2/3 cup of sugar

1/4 cup sour cream

2 large eggs

2 tsp of lemon juice

1 tsp vanilla

Beat cream cheese until smooth. Gradually add sugar and beat until incorporated. Beat in eggs one at a time until combined. Beat in sour cream, lemon juice, and vanilla until combined. Pour filling over baked crust. Spread evenly. Bake for 35 to 40 minutes until edges are set and center jiggles slightly. (adjust your baking times for your pan size).

Chill well. Cut into squares and serve.