Philadelphia Strawberry Cheesecake Bars

Directions:

Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.

In a medium bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons sugar until combined. Press firmly into the bottom of the pan to form an even crust.

Bake crust for 8-10 minutes, then set aside to cool slightly.

In a large bowl, beat the cream cheese and 2/3 cup sugar until smooth and creamy.

Add eggs one at a time, mixing on low speed just until combined. Stir in vanilla and sour cream until just blended.

Pour the cream cheese filling over the cooled crust. Drop spoonfuls of strawberry preserves on top and swirl gently with a toothpick or knife.

Bake for 35–40 minutes, or until the center is just set and slightly jiggly.

Let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Lift bars out using the parchment overhang, slice into squares, and garnish with fresh strawberries if desired.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 5 hours (includes chilling)

Kcal: 290 kcal | Servings: 12 bars