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Caramelized Biscuit Crust Cheesecake Bars

These cheesecake bars feature a thick, buttery crust with a touch of caramelized biscuit flavor, providing a satisfying crunch that contrasts beautifully with the creamy, tangy filling. The crust is baked until golden and slightly caramelized, offering a rich base for the smooth, velvety cheesecake layer. Once chilled, they showcase a crisp top and a luscious interior, perfect for sharing or indulging on a special treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 7 hours
Servings: 12
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs toasted lightly for extra flavor
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 16 oz full-fat cream cheese softened at room temperature
  • 3/4 cup granulated sugar
  • 1 lemon zest freshly grated
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract pure
  • 1/2 cup sour cream or Greek yogurt

Equipment

  • 9-inch square baking pan
  • mixing bowls
  • Spatula
  • Electric hand mixer or stand mixer
  • Parchment paper
  • Cooling rack
  • Serrated knife

Method
 

  1. Preheat your oven to 350°F (180°C). Line the baking pan with parchment paper, leaving overhang for easy removal.
  2. In a bowl, combine the toasted graham cracker crumbs and granulated sugar. Pour in the melted butter and mix with a spatula until the crumbs are evenly coated and resemble moist sand.
  3. Press this crumb mixture firmly into the bottom of the prepared pan, creating an even, thick crust. Bake for 12 minutes until it turns a light golden color and smells toasty. Remove from oven and let cool slightly.
  4. Reduce the oven temperature to 320°F (160°C). In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
  5. Add the remaining sugar and lemon zest to the cream cheese, mixing until well combined and fluffy.
  6. One at a time, beat in the eggs, mixing just until incorporated after each addition. Then, mix in vanilla extract and sour cream until the batter is smooth and silky.
  7. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Gently tap the pan on the counter to release any air bubbles.
  8. Bake for 30 to 35 minutes until the edges are set and lightly golden, with a slightly jiggly center. The surface may crack slightly, which is normal.
  9. Remove from oven and cool in the pan on a wire rack for about 1 hour. Then, refrigerate uncovered for at least 4 hours or overnight to set fully.
  10. Once chilled, lift the bars out of the pan using the parchment overhang. Cut into neat squares with a serrated knife, wiping the blade between slices for clean edges.
  11. Serve immediately or store in an airtight container in the fridge. Enjoy the crisp crust and creamy filling with a cup of coffee or tea!

Notes

For an extra caramelized flavor, lightly toast the graham cracker crumbs before mixing. Chilling overnight enhances the flavor and texture, so plan ahead for the best results.