Ingredients
Scale
- 1.5 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup raspberry jam or seedless raspberry puree
- Red food coloring (optional, for extra “blood” effect)
- 1 cup pink-tinted buttercream frosting (for piping brains)
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan in an even layer. Bake the crust for 10 minutes, then remove it from the oven and let it cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese and 1/2 cup sugar together using a hand mixer or stand mixer until smooth and creamy. Add the eggs one at a time, beating on low speed just until combined. Stir in the vanilla extract and sour cream. Avoid over-mixing at this stage to prevent air bubbles from forming, which can cause the cheesecake to crack. Pour the cheesecake batter over the pre-baked crust and spread it evenly with a spatula.
- If your raspberry jam is thick, microwave it for 10-15 seconds until it is slightly fluid. Add a drop of red food coloring if you want a more vibrant “gory” look. Drop small spoonfuls of the raspberry jam onto the top of the cheesecake batter. Use a toothpick or a knife to gently swirl the jam into the cheesecake, creating a marbled effect. Bake for 30–35 minutes, or until the edges are set but the center still has a slight jiggle. Let the bars cool to room temperature, then refrigerate for at least 4 hours.
- Once the cheesecake bars are completely chilled and firm, lift them out of the pan using the parchment paper overhang. Cut them into 12 even rectangles. Fit a piping bag with a small round tip and fill it with your pink-tinted buttercream. The frosting should be stiff enough to hold its shape but soft enough to pipe smoothly. If the frosting is too soft, chill it in the fridge for 10 minutes before starting.
- To create the brain look, pipe a straight line down the center of each bar to represent the division between the two hemispheres of the brain. On either side of that center line, pipe squiggly, winding lines back and forth to mimic the folds of a brain (the cerebral cortex). Do not worry about being too neat; a little irregularity makes the “brains” look more realistic. For an extra creepy touch, drizzle a tiny bit of leftover raspberry jam over the piped frosting before serving.
- Cook Time: 70 minutes (plus chilling)