Side Pannel
Funfetti Cheesecake Bars
Funfetti Cheesecake Bars
- Recipe Submitted by maryjosh on 11/03/2017
Ingredients List
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 2 pkg brick-style cream cheese (8 ounces each), softened to room temperature
- 3/4 cup granulated sugar
- 1 tsp pure vanilla extract
- 4 tbsp sour cream
- 4 tbsp all-purpose flour
- 2 large eggs well beaten
- 1/4 cup funfetti, colorful sprinkles more if needed
Directions
Preheat oven to 350 degrees F. Line 8" square baking pan with aluminum foil. Set aside.
In a medium mixing bowl, mix together cracker crumbs, melted butter and sugar. Pour into prepared pan and press onto the bottom. Bake in preheated oven for 7 minutes. Remove from oven. Set aside.
In a large mixing bowl, with an electric mixer, mix cream cheese for 30 seconds. Add sugar and vanilla extract and mix well.
Add sour cream and flour to cream cheese mixture. Mix well.
Add eggs and mix on low speed just until everything is combined. Add half the amount of sprinkles to cheesecake mixture and stir gently with a spatula. Pour mixture onto baked crust. Spread evenly. Sprinkle with remaining funfetti. Bake cheesecake bars for 30 to 35 minutes. The sides will puff up. That's okay. They will deflate while cooling.
Remove bars from oven, let stand in room temperature until cooled completely. Refrigerate at least 4 hours, preferably overnight. Cut into squares and serve. Store in air-tight container in the fridge for up to 3 days.
In a medium mixing bowl, mix together cracker crumbs, melted butter and sugar. Pour into prepared pan and press onto the bottom. Bake in preheated oven for 7 minutes. Remove from oven. Set aside.
In a large mixing bowl, with an electric mixer, mix cream cheese for 30 seconds. Add sugar and vanilla extract and mix well.
Add sour cream and flour to cream cheese mixture. Mix well.
Add eggs and mix on low speed just until everything is combined. Add half the amount of sprinkles to cheesecake mixture and stir gently with a spatula. Pour mixture onto baked crust. Spread evenly. Sprinkle with remaining funfetti. Bake cheesecake bars for 30 to 35 minutes. The sides will puff up. That's okay. They will deflate while cooling.
Remove bars from oven, let stand in room temperature until cooled completely. Refrigerate at least 4 hours, preferably overnight. Cut into squares and serve. Store in air-tight container in the fridge for up to 3 days.
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