Comments on: Cheesecake Bars

By: Sam

Sam — Wed, 31 Jan 2024 17:58:24 +0000

In reply to Sam T.

Hi Sam! You would need to increase the recipe by 50% to get the same thickness. You could potentially double it, but make sure not to overfill your pan. Your bake time will be extended but I’m not sure what that bake time would be, just be sure to keep an eye on it. 🙂

By: Sam T

Sam T — Wed, 31 Jan 2024 04:36:17 +0000

In reply to Erika.

These look terrific! Could the recipe be doubled and cooked in a 9×13 pan? Would anything change?

By: Sam

Sam — Thu, 07 Dec 2023 18:08:47 +0000

In reply to Paul.

I’m so glad everyone enjoyed it so much, Paul! 🙂

By: Paul

Paul — Wed, 06 Dec 2023 23:22:59 +0000

Thank-you for this great recipe, it’s a winner. I used it to make my first ever cheesecake and served it for dessert when I had family for dinner. My dad asked for a second helping and his wife asked me for the recipe. Like I said, it’s a winner.

Next, I plan to introduce it to our après-ski get togethers this coming ski season.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 06 Sep 2023 21:00:16 +0000

In reply to Erika.

We are so happy you love the bars, Erika! Thanks for the review 💜

By: Erika

Erika — Tue, 05 Sep 2023 18:33:11 +0000

I’ve made this recipe more than a dozen times… to say it’s amazing is an understatement!!! Thank you for sharing♥️

By: Sam

Sam — Wed, 31 May 2023 14:11:22 +0000

In reply to Megan.

I’m so glad everyone enjoyed them so much, Megan! 🙂

By: Megan

Megan — Tue, 30 May 2023 19:55:30 +0000

This was a hit! I had to make 2 cheesecakes for family and friends for camping for Memorial weekend, but I was nervous since I never made cheesecake bars before. I’ve only made the regular cake ones, but I’m glad to say that they liked it and think I will be making this from now on! So much easier, less messy, and less to clean up! Thanks for the amazing recipe!

By: Sam

Sam — Wed, 12 Apr 2023 01:12:28 +0000

In reply to Amy.

Hi Amy! They’d be pretty thin if you don’t increase the recipe, but it will work. 🙂

By: Amy

Amy — Tue, 11 Apr 2023 17:56:33 +0000

In reply to Sam.

Can this be made in a 9×13 dish? I’d like to make small cheesecake bites to add to milkshakes or sundaes.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 10 Apr 2023 13:27:27 +0000

In reply to Theresa Minardi.

You can’t go wrong with extra chocolate 🥰 Enjoy, Theresa!

By: Theresa Minardi

Theresa Minardi — Mon, 10 Apr 2023 12:13:23 +0000

Perfect! Smooth rich delightful. Recipe was not changed except a little more chocolate topping. My preference.
Thank you for your recipes.!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Wed, 15 Mar 2023 21:40:56 +0000

In reply to Joanne Fabiano.

So glad everyone enjoyed, Joanne! We love the lemon curd addition 🥰

By: Joanne Fabiano

Joanne Fabiano — Wed, 15 Mar 2023 15:12:37 +0000

Great recipe! I added lemon curd.
My friends were so impressed!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 16 Feb 2023 20:48:05 +0000

In reply to Amie.

We’re so glad it was a hit, Amie! Thanks for the review 🥰

By: Amie

Amie — Thu, 16 Feb 2023 18:15:35 +0000

This recipe makes such a creamy cheesecake, it’s absolutely perfect!! This will be our only cheesecake recipe from now on! Thank you!

By: Sam

Sam — Wed, 18 Jan 2023 01:37:03 +0000

In reply to Kristen.

Just the recipe instructions as-is. Enjoy! 🙂

By: Kristen

Kristen — Tue, 17 Jan 2023 21:50:38 +0000

In reply to Emily @ Sugar Spun Run.

Sorry for so many questions! – If I used the Callebaut couverture that you linked to, do I have to temper it first or do I just follow your recipe instructions as-is? Thank you!

By: Sam

Sam — Wed, 11 Jan 2023 14:21:18 +0000

In reply to Kristeb.

Hi Kristen! Definitely let me know how it works out if you give it a try! This is the exact couverture chocolate I use (and I order it through Amazon, too). I’ve been using it for a while now and am very happy with it. I hope that helps! I don’t currently have a post about couverture chocolate, but I’m working on one about how to temper chocolate where I will cover this topic in a bit of detail.

By: Kristeb

Kristeb — Wed, 11 Jan 2023 13:37:36 +0000

In reply to Emily @ Sugar Spun Run.

Thanks, Emily! Maybe I’ll just give it a try and report back!

I have another question regarding couverture chocolate. Which kind does Sam use in this recipe? What brand and percentage? And where does she get it from? (She doesn’t have a blog post about couverture that I’m missing does she?) Thanks!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 10 Jan 2023 17:15:52 +0000

In reply to Kristen.

Hi Kristen! We haven’t tried this recipe with gluten free graham crackers, so we can’t say for sure how they would work here 🙁

By: Kristen

Kristen — Tue, 10 Jan 2023 16:38:51 +0000

Do you know (or has anyone else tried it?) if gluten free graham crackers would work for the crust instead?

By: Sam

Sam — Fri, 30 Dec 2022 01:36:18 +0000

In reply to Lauren.

Hi Lauren! I just use a large sharp, non-serrated knife. You can also run the blade under very hot water until the knife is warm, dry it off, then make your cuts. sometimes this causes the chocolate to smear a bit but it makes the cuts pretty nice and neat. Then always wipe your knife between cuts. I hope that helps!

By: Lauren

Lauren — Thu, 29 Dec 2022 20:28:09 +0000

What kind of knife do you use to cut these? That was my only challenge.. making the bars look like clean cuts without the chocolate cracking or coming off the top.

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Fri, 16 Dec 2022 13:43:44 +0000

In reply to Lee A.

We’re so happy it was a hit for your family, Lee! Thanks for coming back to leave a review ❤️