Sunday, August 29, 2010
Note: This is not the recipe for the previous cheesecake picture, when I get that one I will post it too!
These were really good and had a hint of butterscotch almost to them...I really liked them and they were super easy to make. And, remember...cheesecake tastes better the longer it sits in the fridge...
2 cups crushed graham crackers
8 tablespoons butter, melted and cooled
3 tablespoons light brown sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 (8-ounce) packages cream cheese, room temperature
2/3 cup (4 2/3 ounces) granulated sugar
2 large eggs, room temperature
¼ cup sour cream
1 teaspoon vanilla extract
Preheat oven to 325 degrees. Line an 8-inch square baking dish with foil, letting edges hang over the side, and grease foil.
Combine the graham cracker crumbs with the butter, brown sugar, flour and salt and mix well. Sprinkle the mixture into the prepared pan and press into an even layer. Bake the crust until beginning to brown, 12 to 15 minutes.
Beat the cream cheese until smooth in a large bowl, scraping down bowl and beaters as needed. Gradually beat the sugar until incorporated, about 1 minute. Beat in the eggs, one at a time, until completely combined. Beat in the sour cream, and vanilla until combined.
Pour the filling over the crust. Bake the bars until the edges are set but the center still jiggles slightly, 35 to 40 minutes.
Let the bars cool completely in the pan, set on a wire rack, about 2 hours, then cover with foil and refrigerate until chilled, at least 3 hours or up to 24 hours. Remove bars from pan using foil and cut into squares and serve.