Ingredients

Nonstick cooking spray

3 cups (350 grams) graham cracker crumbs (about 24 graham crackers)

2 tablespoons granulated sugar

10 tablespoons (140 grams) unsalted butter, melted and cooled slightly

2 pounds (four 8-ounce blocks) cream cheese, at room temperature

1⅓ cups (270 grams) granulated sugar

6 large eggs, at room temperature

1¾ cups (420 milliliters) heavy cream, at room temperature

3 tablespoons all-purpose flour

2 teaspoons vanilla extract

1/2 teaspoon kosher salt (such as Diamond Crystal)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Coat a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, leaving an overhang on the long sides to create a sling for easy lifting.

Step 2: In a large bowl, combine the graham cracker crumbs, 2 tablespoons sugar, and melted butter. Use a rubber spatula or your hands to mix until the crumbs are evenly coated with butter.

Step 3: Press the crumb mixture evenly into the prepared pan using your hands or the bottom of a measuring cup. Bake for 12 to 15 minutes, until the edges start to darken and the crust looks dry. Remove and let cool until warm but not hot. Increase oven temperature to 500°F (260°C).

Step 4: In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), beat the cream cheese and 1⅓ cups sugar on medium speed until fluffy and smooth, about 1½ to 2 minutes.

Step 5: With the mixer running, add eggs one at a time, fully incorporating each before adding the next. Continue mixing until smooth, 1½ to 2 minutes. Scrape down the bowl as needed.

Step 6: Reduce mixer speed to low and slowly add the heavy cream, blending until smooth, about 1 to 1½ minutes. Turn off the mixer, add flour, vanilla extract, and salt, then mix just until evenly combined, about 30 seconds to 1 minute.

Step 7: Pour the batter over the cooled crust and smooth the top into an even layer. Bake at 500°F for 25 to 28 minutes, until the top is very dark brown, smells like burnt caramel, the edges are set, and the center jiggles slightly when tapped.

Step 8: Let the bars cool in the pan at room temperature for about 2 hours. For a cold dessert, refrigerate before serving.

Step 9: Use the parchment paper sling to lift the bars from the pan. If edges stick, loosen them with a butter knife. Cut into 24 squares using a 6-by-4 grid, wiping the knife with a damp paper towel between cuts.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and even baking.

For extra depth, try adding a tablespoon of lemon zest to the batter for a subtle citrus note.

Substitute graham cracker crumbs with digestive biscuits for a slightly different flavor profile.

Enjoy bars warm for a gooey texture or chilled for a firmer bite.

FAQs

Can I use regular cream cheese instead of full-fat?

For best results, use full-fat cream cheese to ensure the bars are rich and creamy. Low-fat versions may alter the texture and flavor.

Why does the top of the cheesecake turn so dark?

The intense heat caramelizes the sugars on top, creating the signature dark, almost burnt-looking crust that is key to Basque-style cheesecake’s unique flavor and texture.