フィラデルフィアチーズケーキバー
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Hey y’all! Remember those cream cheese bars they used to make forever ago? Well they don’t make them anymore, but I found a recipe and you know I had to share it with you!
#copycat #cheesecake #philadelphia #creamcheese #dessert
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Tammy L
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PHILADELPHIA CHEESECAKE BARS:
Crust:
1 1/2 cups graham crackers (or about 12 crackers)
1/4 cup sugar
6 tbsp butter, melted
Cheesecake:
2 (8oz) blocks cream cheese, softened
1/2 cup sugar
1/4 cup sour cream
1/2 tsp vanilla
2 eggs, room temp
Strawberry Topping:
1 1/2 cups strawberries, chopped
5 tbsp sugar
3 tbsp water
1 tbsp lemon juice
2 tsp cornstarch
1/4 cup white chocolate chips
Preheat oven to 350F. Mix the graham crackers, sugar and butter together and press firmly into a parchment paper lined 8×8 dish. Mix together the cheesecake ingredients with a hand mixer until smooth. Pour over the graham cracker crust. Bake for 40-45 minutes. It will be slightly jiggly in the center. Let it set at room temp for 1-2 hours and then refrigerate at least 4 hours (I let mine sit overnight). While the cake is baking, chop the strawberries. Add the strawberries, lemon juice, sugar, water and cornstarch to a small pot. Bring it to a boil and then reduce heat to a simmer. Let it simmer, stirring frequently, for about 15 minutes. Let it cool on the counter and then cover and refrigerate for a few hours (I let mine sit overnight). Once the cake and topping are cool cut the cake into squares and use a spoon to carefully cut a “trench” into the tops of each piece. Fill the space with the strawberry topping. Pour the white chocolate chips into a small microwave safe bowl. Microwave for 30 seconds at a time until they’re melted. Put chocolate into a ziploc bag, cut out the very tip and drizzle over the top of the bar.
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