Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

We did not call for sugar in the crust—it's tasty without it—and the sauces add sweetness. Arrange a mini buffet so guests may customize their pieces of our cheesecake bars with sauces and sprinkles.

Recipe by Southern Living December 2008

Gallery

Jennifer Davick; Styling: Melanie Clarke

Recipe Summary

prep:
15 mins
bake:
48 mins
cool:
2 hrs 20 mins
chill:
8 hrs
total:
11 hrs 23 mins
Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Stir together graham cracker crumbs and butter; press into bottom of a lightly greased 13- x 9-inch pan.

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  • Bake at 350° for 8 minutes. Remove from oven, and cool completely on a wire rack (about 20 minutes).

  • Beat cream cheese at medium speed with an electric mixer until smooth. Combine sugar and flour; gradually add to cream cheese, beating just until blended. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla. Pour mixture over prepared crust, spreading to edges of pan.

  • Bake at 350° for 35 to 40 minutes or until set. Remove from oven, and cool on a wire rack (about 2 hours). Cover and chill 8 hours. Cut into bars. Serve with Cherries Jubilee Sauce, Dark Chocolate Sauce, Hot Caramel Sauce, and Cashew-and-Gingered-Apricot Sprinkles.

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