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Vanilla Bean Cheesecake Bars Recipe

Vanilla Bean Cheesecake Bars Recipe

Learn how to make the best homemade vanilla bean cheesecake bars with this easy baking recipe. The secret is real vanilla beans for authentic flavor and a water bath technique for perfectly smooth, crack-free cheesecake. These creamy, dreamy bars are simpler than traditional cheesecake but equally delicious!
Difficulty:
Intermediate
Prep Time:
25 mins
Cook Time:
45 mins
Serves:
16 bars
An overhead shot showcases a perfectly cut square of vanilla bean cheesecake bar on a white ceramic plate, revealing tiny flecks of real vanilla bean throughout the creamy filling. The warm natural daylight highlights the contrast between the golden graham cracker crust and the ivory cheesecake layer. A cross-section view reveals the distinct two layers with a clean cut edge. In the background, additional bars sit on a rustic wooden serving board alongside scattered fresh berries and a small jar of vanilla beans. A light dusting of powdered sugar catches the light, and a vintage silver fork rests beside the featured piece, ready for tasting.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">225g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">50g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">680g full-fat cream cheese, room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">3 large eggs, room temperature</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">2 vanilla beans, seeds scraped (or 1 tbsp vanilla bean paste)</li><li class="ingredients-single-item">1 tbsp fresh lemon juice</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23x33cm (9x13-inch) baking pan</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Larger roasting pan (for water bath)</li><li class="equipment-single-item">Parchment paper</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (325°F) and position the rack in the middle. Line your 23x33cm baking pan with parchment paper, allowing some overhang on the sides for easy removal later. This is crucial for getting clean cuts on your cheesecake bars.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse graham crackers in a food processor until finely ground. Add melted butter, sugar, and salt, then pulse until the mixture resembles wet sand. When pinched between your fingers, it should hold together – this indicates the perfect moisture level for a crust that won't crumble when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crust mixture firmly and evenly into the bottom of your prepared pan. Use the flat bottom of a measuring cup to create a compact, level surface. Bake for 10 minutes until lightly golden and fragrant. The pre-baking step creates a sturdier base that won't become soggy once the filling is added. Cool slightly while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Reduce oven temperature to 150°C (300°F). Begin boiling water for the water bath, which creates gentle, humid heat that prevents cracks in your cheesecake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth, about 2 minutes. Stop frequently to scrape down the sides and bottom of the bowl – this prevents lumps that can't be removed later. The cream cheese must be at room temperature for a silky-smooth result.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add sugar and beat for another 2 minutes until well incorporated and the mixture looks light and fluffy. The sugar crystals help aerate the cream cheese, creating a lighter texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Add eggs one at a time, mixing on low speed just until each is incorporated. Overbeating after adding eggs can incorporate too much air, leading to cracks during baking. Scrape down the bowl after each addition.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Add the heavy cream, vanilla bean seeds, lemon juice, and salt. The lemon juice brightens the flavor without making it taste lemony, while the heavy cream creates that luxurious, silky texture. Mix on low until just combined.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the filling over the pre-baked crust, smoothing the top with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles trapped in the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the cheesecake pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cheesecake pan. Be careful not to splash water into the cheesecake mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 40-45 minutes until the edges are set but the center still has a slight wobble when gently shaken – it should jiggle like set gelatin, not like liquid. The cheesecake will continue to cook from residual heat after removal from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. This gradual cooling prevents the dramatic temperature change that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Remove from the water bath, run a thin knife around the edges to release any stuck parts, and cool completely at room temperature. Cover and refrigerate for at least 6 hours, preferably overnight. The flavor and texture improve significantly with proper chilling time.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>When ready to serve, use the parchment overhang to lift the entire cheesecake out of the pan. With a clean, sharp knife dipped in hot water and wiped dry between cuts, slice into 16 bars. For the cleanest cuts, wipe your knife completely clean after each slice.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Vanilla Bean Cheesecake Bars?

The key ingredients are graham crackers, butter, cream cheese, sugar, eggs, heavy cream, and vanilla beans. The vanilla beans are crucial for authentic flavour and visible specks throughout the creamy filling. Fresh lemon juice adds a subtle brightness without tasting lemony.

How to cook Vanilla Bean Cheesecake Bars at home?

Learn how to cook Vanilla Bean Cheesecake Bars by creating a graham cracker crust, preparing a smooth cream cheese filling with real vanilla beans, and baking in a water bath at 150°C for 40-45 minutes. The water bath technique ensures gentle, even cooking that prevents cracks, while gradual cooling creates the perfect silky texture.

Why is a water bath necessary when making cheesecake?

A water bath creates gentle, humid heat around the cheesecake, allowing it to bake evenly without drying out. This prevents temperature fluctuations that cause cracks and ensures a silky-smooth texture. The steam from the water also helps maintain moisture in the oven environment.

Can I use vanilla extract instead of vanilla beans in cheesecake?

Yes, you can substitute 1 tablespoon of vanilla bean paste or 2 teaspoons of pure vanilla extract for the 2 vanilla beans. However, you won't get the distinctive black flecks or the same depth of flavour that real vanilla beans provide to the finished cheesecake.

How do I know when my cheesecake bars are perfectly baked?

Perfectly baked cheesecake bars should have set edges but still wobble slightly in the centre when gently shaken—similar to set gelatin rather than liquid. They'll continue cooking from residual heat after removal from the oven, so avoid baking until completely firm.

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The vanilla bean flecks make these bars look so elegant. I've made them three times now for different gatherings and everyone always asks for the recipe.", "name": "Elegantly Delicious", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-04-05", "reviewBody": "The water bath technique really does make a difference! My cheesecake came out perfectly smooth with no cracks. The vanilla beans are worth the extra cost - they provide such a rich, authentic flavor that extract just can't match.", "name": "Perfectly Smooth", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-04-10", "reviewBody": "My family literally fought over the last piece! These bars are the perfect balance of sweetness and creaminess. The overnight chill is definitely worth waiting for as the flavor develops beautifully.", "name": "Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-03-28", "reviewBody": "As someone who usually prefers fruit desserts, these cheesecake bars converted me completely! The silky texture and subtle vanilla flavor are divine. The detailed instructions made it easy to achieve restaurant-quality results at home.", "name": "Better Than Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Bridget O'Connor", "datePublished": "2024-04-15", "reviewBody": "I've always been intimidated by making cheesecake, but this recipe made it approachable and the results were spectacular! The bars format is so much easier to serve than traditional cheesecake. This has become my go-to impressive dessert for guests.", "name": "Impressive Yet Simple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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