Preheat the oven: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang to lift the bars out easily.
Prepare the crust:
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
Press the mixture firmly into the bottom of the prepared pan.
Bake for 8–10 minutes, then remove from oven and let cool slightly.
Make the cheesecake filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream (if using) until fully combined.
Assemble and bake:
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
Cool and chill:
Let the cheesecake bars cool to room temperature, then refrigerate for at least 2 hours (or overnight) to set completely.
Serve:
Lift the bars out using the parchment overhang and cut into squares.
Optional: top with fresh berries, fruit sauce, or a dusting of powdered sugar.
These Fluffy Baked Cheesecake Bars have a soft, airy texture while still being rich and creamy—a perfect balance for cheesecake lovers.
If you want, I can also give you a shortcut version that’s even fluffier and uses just 4 ingredients! Do you want me to do that?
