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PHILADELPHIA® 3-STEP® Cheesecake Bars

PHILADELPHIA® 3-STEP® Cheesecake Bars is rated 4.266666666666667 out of 5 by 45.
Prep Time
10
min.
Total Time
3
hr.
40
min.
Servings

16 bars, 1 bar each

Here's everything that's awesome about cheesecake—in easy-to-make, easy-to-transport bars. Perfect for potlucks, bake sales and more.

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What You Need

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Make It

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  • Preheat oven to 350°F. Mix crumbs and butter; press firmly onto bottom of 8- or 9-inch baking pan. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Pour over crust.
  • Bake 40 minutes or until center is almost set. Cool.
  • Refrigerate 3 hours or overnight. Cut into 16 bars. Store leftover bars in refrigerator.

Size Wise

Enjoy a serving of this rich and indulgent treat on special occasions.

Special Extra

For easy cleanup, line baking pan with foil using this easy method.  Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed.  Remove foil.  When you turn the pan over, the foil fits perfectly inside the pan.

PHILADELPHIA® 3-STEP® Cheesecake

Omit crumbs and butter. Prepare batter as directed; pour into 1 ready-to-use graham cracker crumb crust (6 oz.). Bake and cool as directed.

Servings

  • 16 bars, 1 bar each

Nutritional Information

Serving Size 16 bars, 1 bar each
AMOUNT PER SERVING
Calories 200
Total fat 14g
Saturated fat 8g
Cholesterol 65mg
Sodium 200mg
Carbohydrate 15g
Dietary fiber 0g
Sugars 9g
Protein 3g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I've seen other recipes that asked for sour *****, flour, milk or other extras in the batter. I've seen other recipes that asked for sour *****, flour, milk or other extras in the batter. I think they'd really help here. It's basic and tasty but not great if you're looking for that rich, cheesecake flavor. I wouldn't make this again unless I needed something cheesecake-ish and quick. _Oh, and I ended up adding 4-5 more Tbsp. of butter to the crust to get it to stick. Not healthy! And I would have baked it beforehand to get it to set. When I cut and served my bars, it was extremely crumbly. Not crumbly in a good way.
Date published: 2015-09-16
Rated 3 out of 5 by from I made this recipe for Easter and it wasn't as tasty as I was expecting. I made this recipe for Easter and it wasn't as tasty as I was expecting. Next time, I plan to use the sugared graham crackers (I used the plain kind) and REAL butter (I used the healthy yogurt kind)! :) I think those two changes will take this recipe to the 'superb' level! Also, serving them with a fruit topping would make them even better. The 'hardest' part was crumbling the graham crackers but they were easy to make and looked great!
Date published: 2003-04-30
Rated 5 out of 5 by from This recipe was absolutely fabulous, My husband and I loved it! This recipe was absolutely fabulous, My husband and I loved it!! I used the honey maid graham pie crust to save some time, and I added chopped walnuts. This recipe was simple, quick and easy to make, as a mother of two I am always looking for great recipes that do not take a lot of time, and are not lacking in taste. I am so happy to have found this recipe; a definate crowd pleaser.
Date published: 2008-06-28
Rated 4 out of 5 by from This was so easy and yummy! This was so easy and yummy!!! I added a little water to the crumbs because it needed a little more butter and I didn't want more fat in it. I placed a strawberry on each square and mixed some strawberry preserves with a little lemon juice and water (just a little) and poured this strawberry sauce over each bar right before serving... yummy!!!
Date published: 2006-01-08
Rated 4 out of 5 by from The crust is too thick and crumbly for the 8" pan so I reduce the crumbs to 1 1/4 cup and use 1/3... The crust is too thick and crumbly for the 8" pan so I reduce the crumbs to 1 1/4 cup and use 1/3 cup butter plus 2-4 TBL sugar. Using cinnamon grahams helps too.I bake it first for 4-5 mins to firm it up. The addition of 1/2 cup of mini chocolate chips is very good too, also I've added 1/4 cup of sour cream into the batter too.
Date published: 2005-03-04
Rated 5 out of 5 by from I have made this for years, and have not had a complaint yet. I have made this for years, and have not had a complaint yet. Everyone keeps asking for it over and over. Very easy to make. I use cinnamon grahams and offer cherry pie filling as a topper...delicious!!! Everytime I make this, someone suggests that I make this cheesecake professionally!!! ;)
Date published: 2008-12-24
Rated 5 out of 5 by from I made these with low-fat cream cheese and used pure lemon extract instead of vanilla. I made these with low-fat cream cheese and used pure lemon extract instead of vanilla. It gave the cheesecake a hint of lemon taste. I am going to try almond extract next time. I also added a couple of tablespoons of sugar to the graham crumbs. It was delicious!
Date published: 2007-08-16
Rated 5 out of 5 by from Everyone loved this! Everyone loved this! The store was out of the crumbs so I used chocolate crumbs instead and topped it with some strawberries and dirzzled chocolate over that. Tasted awesome, and was very simple to make, will definately make again!!
Date published: 2008-01-02
  • 2016-08-28T10:21CST
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