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Church Street Cheesecake Squares

Church Street Cheesecake Squares

Jenny from Not Entirely Average
Until Church Street Cheesecake Squares, I’d never had a recipe for a straightforward, no-fail cheesecake bite, and this one is delicious!
3.50 from 2 votes
Servings: 12 large squares or 48 bite-sized squares
Prep Time 15 mins
Cook Time 45 mins
Chill 1 hr
Total Time 2 hrs
Course Dessert
Cuisine American
Servings 12 large squares or 48 bite-sized squares
Calories 239 kcal


  • 9 x 13 x 1 sheet pan


Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 12 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy. 

    Ingredients for Church Street Cheesecake Squares

      for the crust

      • 1 1/2 cup graham cracker crumbs
      • 1/2 cup butter salted or unsalted, melted
      • 3/4 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


      The Method

        for the graham cracker crust

        • Preheat oven to 350°F. Grease or butter a 9 x 13 x 1 sheet pan and set aside.
        • Mix all ingredients for the crust. Reserve 1/2 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.

        for 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 pre-bake

        • 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.

        post-bake 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.
        • If serving as bars or smaller, place into individual muffin papers for easy handling and cleaner serving.


        Serving: 1serving based on 1/12th of this bakeCalories: 239kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 6gCholesterol: 67mgSodium: 155mgPotassium: 61mgFiber: 1gSugar: 19gVitamin A: 304IUVitamin C: 1mgCalcium: 22mgIron: 1mg
        Keyword bake, bars and squares, cheesecake, chess square, classic cheesecake, cream cheese cheesecake, dairy, dessert, easy cheesecake bar recipe, New York style cheesecake
        Tried this recipe?Let me know how it was!