Basque Cheesecake Bars

My Basque Cheesecake Bars have a rich, creamy, custard-like cheesecake center and a buttery graham cracker crust. Although the crust isn't traditional, I thought it was the perfect addition to these bars! Enjoy as is, or with a dollop of whipped cream on top.

Course Dessert

Prep Time 20

Cook Time 50

resting time 1

Servings bars

Calories 237kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Crust

3 cups graham cracker crumbs 27 sheets/3 packets
3 Tbsp. dark brown sugar
2 Tbsp. granulated sugar
3/4 cup unsalted butter, melted and slightly cooled
pinch of salt

Cheesecake

4, 8oz. packages full-fat cream cheese, softened to room temperature
1 1/2 cups granulated sugar
6 large eggs, room temperature
1 2/3 cups heavy cream, room temperature
1/3 cup all-purpose flour, spooned and leveled
1 tsp. fine sea salt
1 tsp. vanilla bean paste

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Instructions

Line a 9x13-inch baking pan with parchment. It needs to have some overhang over the pan so it’s easy to lift them out. 🙂
Preheat the oven to 400°F.
Use food processor to blitz the graham crackers into crumbs. I know it's a lot of graham crackers, so you can work in batches if needed.
3 cups graham cracker crumbs
Then add in the sugars and salt and pulse until combined. Stream in the melted butter until graham cracker crumbs are moistened.
3 Tbsp. dark brown sugar, 2 Tbsp. granulated sugar, pinch of salt, 3/4 cup unsalted butter, melted and slightly cooled
Press this mixture into the prepared pan. Place in freezer, no need to pre-bake.
Using a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar for 2-3 minutes until very smooth.
4, 8oz. packages full-fat cream cheese, softened to room temperature, 1 1/2 cups granulated sugar
Add the eggs in, one at a time, on medium-low speed, until each egg is combined before adding the next egg.
6 large eggs, room temperature
Add the cream, vanilla, and salt on low just until combined. Scraping down sides of bowl as needed. Sift in the flour and mix on low once again, just until combined. Do not over-mix it. Some clumps are ok, they will bake out.
1 2/3 cups heavy cream, room temperature, 1 tsp. fine sea salt, 1 tsp. vanilla bean paste, 1/3 cup all-purpose flour, spooned and leveled
Pour into prepared pan, smoothing out the tops, tap on counter a few times to release any air bubbles.
Bake for ~50 minutes or until the tops have a deep golden brown color, the cheesecake has puffed up, but is still slightly jiggly in the center. It will puff up, but then somewhat deflate as it cools, and that's OK!
Remove from oven and cool in pan completely. You can slice into it now for a more custard-like center, or refrigerate, then cut into bars for a more classic cheesecake texture. Yum! Enjoy!

Video

Notes

Storage: it will last refrigerated for 3-5 days, or in the freezer for up to 2 months.

Nutrition