| For the Crust | |
|---|---|
| Graham cracker crumbs | 1½ cups (about 10–12 crackers) |
| Granulated sugar | ¼ cup |
| Unsalted butter, melted | ½ cup |
| Cream Cheese Layer | |
|---|---|
| Cream cheese, softened | 8 oz |
| Granulated sugar | ¼ cup |
| Large egg | 1 |
| Vanilla extract | 1 tsp |
| Custard Layer | |
|---|---|
| Large eggs | 2 |
| Granulated sugar | ¾ cup |
| Milk (whole or half-and-half) | ½ cup |
| Heavy cream | ½ cup |
| Vanilla extract | 1 tsp |
| Cornstarch (optional, for thickness) | 1 tbsp |
Step-by-Step Instructions
1. Preheat the Oven
- Set oven to 350°F (175°C).
- Line an 8×8-inch pan with parchment paper, leaving overhang for easy lifting.
2. Make the Crust
- Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand.
- Press evenly into the pan.
- Bake for 8–10 minutes until lightly golden. Let cool slightly.
3. Prepare the Cream Cheese Layer
- Beat cream cheese and sugar until smooth.
- Add egg and vanilla; mix until fully combined.
- Spread evenly over the cooled crust.
4. Make the Custard Layer
- Whisk eggs, sugar, milk, cream, vanilla, and cornstarch (if using) until smooth.
- Gently pour over the cream cheese layer.
5. Bake
- Bake for 30–35 minutes, until custard is set but slightly jiggly in the center.
- If edges brown too quickly, tent with foil during the last 10 minutes.
6. Cool & Chill
- Cool completely on a wire rack.
- Refrigerate for at least 2 hours (or overnight) to set.
7. Slice & Serve
- Lift bars out using parchment overhang.
- Cut into squares and serve chilled.
- Optional: Dust with powdered sugar, add fresh berries, or drizzle with caramel.
Tips for Success
- Use Fresh Ingredients: Quality cream cheese and eggs make all the difference.
- Switch Sweeteners: Try honey or powdered sugar for a twist.
- Add Texture: Top with nuts, coconut, or chocolate shavings.
- Store Smart: Keep in the fridge for up to 3 days, or freeze for up to a month
