Cheesecake Squares

Ingredients

  • 2 cups graham cracker crumbs

  • ½ cup (1 stick) butter, melted

  • 3 8-oz packages cream cheese, softened to room temperature

  • ¼ cup sour cream

  • ¾ cup sugar

  • 3 eggs

  • 2 teaspoons vanilla extract

  • Fresh blueberries, washed and dried

  • Fresh raspberries, washed and dried


Steps

  1. Line a 9 inch by 13 inch baking dish with heavy duty aluminum foil and lightly grease

  2. Combine 2 cups graham cracker crumbs with ½ cup, or 1 stick, of melted butter

  3. Spread the crumbs into an even layer and firmly press into the prepared baking dish, pulling the crust up the sides a little bit

  4. Bake the graham cracker crust at 350 degrees Fahrenheit for 10 minutes

  5. Remove the crust from the oven to cool

  6. Beat 24 ounces of softened cream cheese with ¼ sour cream until smooth using a stand or handheld mixer

  7. Add the sugar and continue to mix

  8. Add the vanilla extract and mix again

  9. Add the eggs, 1 at a time, beating until just combined after each addition

  10. Transfer the cheesecake filling to the cooled graham cracker crust

  11. Arrange the fresh fruit on top of the cheesecake

  12. Bake the cheesecake in the oven cooled to 325 degrees Fahrenheit for 35 to 40 minutes

  13. Remove the cheesecake from the oven and allow to cool completely to room temperature

  14. Cover and refrigerate the cheesecake for 4 hours, ideally overnight

  15. Pull the cheesecake out of the baking dish from the aluminum foil

  16. Cut into 2 inch squares

  17. Serve and enjoy


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