These creamy bars are easier to make than a classic cheesecake and just as delicious
For the cheesecake filling:
1. Add cream cheese and 3/4 cup sugar to the clean, dry food processor and process until smooth, about 3 minutes. With processor running, add eggs and vanilla and process until just combined, about 30 seconds.
2. Pour the filling evenly over the cooled crust. Transfer pan to oven and bake until edges are set and puffed slightly but the center still jiggles slightly when baking pan is shaken, 30 to 35 minutes.
3. Place the baking pan on the cooling rack and let bars cool in pan for 2 hours. Cover baking pan with plastic wrap and refrigerate until bars are chilled and firm, at least 4 hours or up to two days.
To serve:
1. Use foil to lift the bars out of the baking pan and transfer to a cutting board. Cut into squares. Top each square with strawberry topping (if using). Serve.
Recipe notes
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