Church Street Cheesecake Squares

4 from 3 votes

Church Street Cheesecake Squares are no-fail cheesecake bites that you'll want again and again! You'll love this easy Southern treat that's creamy, crunchy, and utterly delicious.

Prep Time15

Cook Time45

Chilling Time1

Total Time2

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: large squares or 48 bite-sized squares

Author: Jenny DeRemer

Equipment

9x13-inch sheet pan

Ingredients

For the Crust

1½ cup graham cracker crumbs
½ cup butter salted or unsalted, melted
¾ cup pecans finely chopped

For the Cheesecake Filling

1 8 ounce package cream cheese softened to room temperature
1 8 ounce container cottage cheese at room temperature
3 large eggs at room temperature
1 cup sugar
1 teaspoon vanilla
1 tablespoon lemon juice

US Customary - Metric

Instructions

Making the Graham Cracker Crust

Preheat oven to 350°F. Grease or butter a 9x13-inch sheet pan and set aside.
Mix all ingredients for the crust. Reserve ½ cup of this mixture and set aside. Press into the bottom of the sheet pan. Use the flat bottom of a measuring cup to compact the crust and flatten it.

Making the Cheesecake Filling

Cream both cheeses using an electric mixer for several minutes until very smooth. Add the eggs, one at a time, and mix well after each addition.
Scrape down the sides of the bowl before gradually adding the sugar.
Add the lemon juice and the vanilla and mix.

Assembling & Baking

Pour the cheese mixture directly over the crust.
Using a fork, scatter the reserved graham cracker and pecan mixture over top of the cheese mixture.
Bake for 45 minutes. Center should be firm but not solid.
Remove from oven to cool for 15 minutes.

Chilling & Cutting

Cut into squares by running the back edge of a sharp knife around all edges and then through the center. I begin by cutting 12 large squares. If you require more than 12 servings, continue to cut in half for 24 bars or in quarters for 48 bite-sized pieces. Chill for at least 1 hour.
If serving as bars or smaller, place into individual muffin papers for easy handling and cleaner serving. Enjoy!

Notes

Be sure the ingredients are at room temperature before starting; this will ensure that the filling incorporates easily.
I begin by cutting the cheesecake into 12 large squares while it's still warm. If you require more than 12 servings, wait until it's fully cooled, then cut each piece in half for 24 bars, or in quarters to get 48 bite-sized pieces.
If serving as bars or smaller, place into individual muffin papers for easy handling and cleaner serving.

Nutrition