Cheesecake Bites or Squares

By srumbel

Did you know you could prepare that exact recipe, but instead of using a spring form pan, you press the graham cracker crumbs in a parchment lined cake pan and bake the crust for 12-15 minutes, then pour in the filling, bake the cheesecake at 325 degrees for about 40 minutes and end up with about 30 mouth watering little bites? Rather than bites, you can cut the cheesecake into squares, set a square on a drizzle of homemade strawberry sauce and pile on some strawberries. {Heaven, help me!} One recipe, but more than one way to serve this scrumptious dessert...what's not to love?
from stellabskitchen.blogspot.com

Ingredients

• For the graham cracker crust:
• 2 heaping cups cracker crumbs ~ about 1 1/2 packages
• 3 Tbsp sugar
• 1/2 tsp cinnamon (optional)
• 1 1/2 sticks butter, melted
• For the cheesecake filling:
• 3 8-ounce packages cream cheese, softened to room temperature
• 1 cup sugar
• 3 Tbsp flour
• 2 tsp vanilla
• 3 eggs, slightly beaten
• 16 ounces sour cream

Preparation

Step 1

Preheat oven to 325 degrees.
Line the bottom of a 13x9 inch metal cake pan with parchment paper.

Combine crust ingredients and press in the bottom of the cake pan. Bake crust for 12-15 minutes. While the crust bakes, prepare cheesecake filling.

Beat cream cheese until smooth. Add sour cream, vanilla, sugar and flour. Mix well. Stir in eggs. Pour into prepared crust. Bake at 325 on center rack for about 40 minutes. *the cheesecake will still look jiggly in the middle, it’s supposed to. It may crack slightly, but the cracks will disappear once cheesecake has relaxed in cooling. Cheesecake should not be browned at all. Cool completely at room temperature then cover and refrigerate overnight before serving. Store in refrigerator.

To serve, cut into desired squares. Clean off knife with each slice for neat looking pieces. Top with fruit or toppings of choice. Cheesecake keeps beautifully for several days.