Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
For the cheesecake layer:
- 16 oz (2 packages) cream cheese, softened=
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the berry topping:
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 1/2 cups graham cracker crumbs (about 10-12 crackers)
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
For the cheesecake layer:
- 16 oz (2 packages) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
For the berry topping:
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
1. Prep: Preheat oven to 325°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. Make crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until evenly moistened. Press firmly into bottom of prepared pan. Bake 10 minutes.
3. Make filling: Beat cream cheese until smooth. Add 1/2 cup sugar and beat until fluffy. Beat in eggs one at a time, then vanilla and sour cream until just combined.
4. Assemble: Pour cheesecake mixture over hot crust. Bake 25-30 minutes until center is almost set but still slightly jiggly.
5 Cool: Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
6. Make berry topping: Mix berries, 2 tablespoons sugar, cornstarch, and lemon juice in a small saucepan. Cook over medium heat 3-5 minutes until berries release juices and mixture thickens slightly. Cool completely.
7. Finish: Lift bars from pan using parchment overhang. Cut into 16 squares. Top each bar with berry mixture just before serving.
- Prep Time: 20