Description
Creamy cheesecake bars with a graham cracker crust, layered with vibrant rainbow colors. Perfect for parties and celebrations!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- 32 ounces cream cheese, softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- Red gel food coloring
- Orange gel food coloring
- Yellow gel food coloring
- Green gel food coloring
- Blue gel food coloring
- Purple gel food coloring
Instructions
- Prepare the Graham Cracker Crust: In a medium bowl, whisk together the graham cracker crumbs, melted butter, and granulated sugar.
- Press the mixture firmly into the bottom of a 9×13 inch baking pan.
- Bake the crust in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden brown.
- Cool the crust completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and sour cream until just combined.
- Create the Rainbow Layers: Divide the cheesecake filling evenly into six separate bowls.
- Add a few drops of red gel food coloring to one bowl, orange to another, yellow to another, green to another, blue to another, and purple to the last bowl. Stir each bowl until the color is evenly distributed.
- Carefully spoon or pour each colored filling into the prepared graham cracker crust, one color at a time.
- Bake the Rainbow Cheesecake Bars: Wrap the bottom of the baking pan tightly with aluminum foil. Place the wrapped pan inside a larger baking pan and pour hot water into the larger pan until it reaches about halfway up the sides of the cheesecake pan.
- Bake in a preheated oven at 325°F (160°C) for 45-55 minutes, or until the center of the cheesecake is just slightly jiggly.
- Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for about an hour.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Chill the Cheesecake: Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Cut and Serve: Use a sharp knife to cut the cheesecake into bars. For clean cuts, run the knife under hot water and wipe it clean between each cut. Serve chilled.
Notes
- Make sure your cream cheese is fully softened to avoid lumps in the filling.
- Don’t overmix the cheesecake batter after adding the eggs, as this can cause cracking.
- Gel food coloring is recommended for vibrant colors. Start with a few drops and add more until you achieve the desired shade.
- Baking in a water bath is highly recommended to prevent cracking and ensure even baking.
- Cooling the cheesecake gradually in the oven helps to prevent cracking.
- Chilling the cheesecake completely is essential for it to set properly and for the flavors to meld.
- For clean cuts, run the knife under hot water and wipe it clean between each cut.
- Prep Time: 30 minutes
- Cook Time: 55 minutes