Philadelphia Cheesecake Bars

Creamy, velvety Philadelphia cheesecake bars baked in a 9x13 pan! Easy, sliceable, make-ahead friendly, and perfect for parties or feeding a crowd.

Course Dessert

Cuisine American

Keyword cheesecake recipes

Prep Time 20

Cook Time 37

Total Time 57

Servings square bars or 12 long snack bars

Calories 329kcal

Author Kathleen

Preheat the oven to 350°F (177ºC). Line the 9x13-inch pan with parchment paper.
In a food processor, add graham crackers (3 1/2 cups) and sugar (1/4 cup). Pulse until fine crumbs. Add the melted butter (12 tablespoons) and pulse until fully moistened.
Pour into the pan, smooth and press it into the bottom of the 9x13-inch pan. Bake at 350°F (177ºC) for 7 minutes.

Reduce oven heat to 325°F (163ºC).
In a large bowl, add cream cheese (4 packages), sugar (1 cup), flour (4 tablespoons), and vanilla (2 tablespoons). Using a hand mixer, mix until smooth. Mix in sour cream (1/2 cup). Add eggs (4), one at a time, mixing and scraping down the bowl as needed until completely incorporated. Pour onto the baked crust and smooth the top.
Tap the pan lightly on the counter 3–4 times to release air bubbles (prevents cracking and improves texture

Bake at 325°F for 37-40 minutes, until the edges lose their shine and puff slightly, while the center remains shiny and maybe somewhat jiggly.
Remove from the oven and cool at room temperature. Chill for at least 4 hours, preferably overnight, before slicing into squares.

Sour Cream Glaze: Stir together sour cream (1/4 cup) and powdered sugar (1 tablespoon) until smooth. Spread a thin layer over chilled cheesecake.
Stabilized Whipped Cream: Whip heavy cream (1/2 cup) and powdered sugar (2 tablespoons) to medium-stiff peaks. Pipe or dollop onto slices.

Room temperature matters: Soften cream cheese in the microwave for 20–30 seconds, warm eggs in lukewarm water for 10–15 minutes, and let sour cream sit out while you prep. Everything should feel slightly cool — not warm.
Tap the pan before baking to release air bubbles and ensure a smooth texture.
Don’t overbake: A little jiggle in the center means your cheesecake will be perfectly creamy.
For bakery-clean slices: Chill 4–6 hours (overnight is best!), warm your knife in hot water, and wipe between each cut.
Use a parchment sling so the cheesecake lifts out in one piece for flawless slicing.
Chill overnight for the best flavor and texture — it becomes extra silky.
Add toppings just before serving to keep everything fresh and beautiful.