Equipment Needed
- 8×8 inch or 9×9 inch square baking pan
- Parchment paper
- Food processor or zip-top bag and rolling pin (for crumbs)
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Small bowl or glass for swirling
Step-by-Step Instructions
I always start by lining my baking pan with parchment paper, leaving an overhang on two sides. This is my lifeline for perfect, clean removal. I learned this the hard way after trying to pry the first batch out with a spatula—it was a crumbly disaster. Then, I make the crust. I pulse whole graham crackers in my food processor until they’re fine crumbs, then I mix them in a bowl with the sugar. I drizzle in the melted butter and stir until every crumb is evenly coated and resembles wet sand. Pressing this mixture firmly and evenly into the pan is crucial. I use the bottom of a flat glass or measuring cup to really compact it. I then bake this for just 10 minutes to set it—this prevents a soggy bottom layer.
While the crust is baking, I make the filling. Here’s where patience pays off. In my mixing bowl, I beat the room-temperature cream cheese with the sugar for a full 2-3 minutes until it’s completely smooth, scraping down the bowl several times. Any lumps here will be baked in forever. Next, I add the eggs one at a time, beating just until each is incorporated. Overbeating the eggs incorporates too much air, which can cause the bars to puff and crack. Finally, I mix in the vanilla. The filling should be gloriously smooth and silky.(See the next page below to continue…)