Print

Creamy French Vanilla Bean Cheesecake Bars

Creamy French Vanilla Bean Cheesecake Bars - featured image
Print Recipe

Rich and luscious cheesecake bars infused with fresh French vanilla bean flavor, featuring a buttery graham cracker crust and a silky smooth cream cheese filling. Perfect for any occasion and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450 g) cream cheese, softened (full-fat recommended)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 vanilla bean, split and scraped (seeds only)
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour

Instructions

  1. Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until crumbs are evenly moistened and resemble wet sand.
  3. Press the crust firmly into the bottom of the prepared pan, creating an even layer. Use the bottom of a glass or measuring cup to pack it down tightly.
  4. Bake the crust for 10 minutes, then remove from oven and let cool slightly.
  5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
  6. Add ¾ cup sugar and continue beating until fully combined and glossy.
  7. Add eggs one at a time, mixing well after each addition.
  8. Scrape vanilla bean seeds from the split pod and add to the mixture along with vanilla extract.
  9. Stir in sour cream and flour until smooth and well combined, avoiding overmixing.
  10. Pour cheesecake batter over the cooled crust and spread evenly with a spatula. Tap the pan gently to release air bubbles.
  11. Bake for 40-45 minutes, until edges are set but center jiggles slightly when shaken.
  12. Cool completely on a wire rack, then chill in the refrigerator for at least 4 hours or overnight.
  13. Slice carefully using a sharp knife dipped in hot water between cuts. Serve chilled or at room temperature.

Notes

Use room temperature cream cheese and eggs to avoid lumps and cracks. Avoid overmixing after adding eggs to prevent cracks. Chilling the bars overnight improves texture and flavor. For gluten-free, substitute crust with almond flour or gluten-free crumbs. Optional water bath can help prevent cracks but is not necessary for bars.

Nutrition

Keywords: cheesecake bars, vanilla bean, creamy cheesecake, easy dessert, homemade cheesecake, graham cracker crust, French vanilla

Find it online: https://leilameals.com/creamy-french-vanilla-bean-cheesecake-bars-easy-homemade-recipe-for-perfect-dessert/