Vanilla Bean Cheesecake Bars

I'm trying out another new recipe from Baking Bites for Vanilla Bean Cheesecake Bars. They're baking in the oven as I type, so hopefully they turn out okay. They were very easy to throw together. And you don't have to worry about baking them in a water bath like you would a normal cheesecake. I thought they'd be a good treat to take to our Christmas Eve and Christmas Day celebrations along with the Oatmeal Carmelitas and possibly S'more Cookie Bars, too... we'll see on those still... how much time I end up having after I make the hot dogs in crescent rolls and get everything packed and ready for tonight's party.

Vanilla Bean Cheesecake Bars

Crust
1/3 cup sugar
1/2 cup butter, softened
1 1/2 cups all purpose flour
1/4 tsp salt

Filling
1/2 cup sugar
1/2 cup half & half/light cream (I used fat free half & half)
2 (8-oz) packages plain cream cheese, room temperature (I used 1/3 less fat)
3 large eggs, room temperature
1/2 vanilla bean or 2 tsp vanilla extract (I just used the extract)
1 tbsp all purpose flour

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan (or used the Baker’s Edge).

Begin by making the crust. In a large bowl, cream together sugar and butter, until smooth and fluffy. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Press evenly into prepared pan and bake for 15-17 minutes.

While the crust bakes, combine sugar, half & half and cream cheese in the bowl of a food processor and process until smooth. Add in eggs one at a time, waiting until each in incorporated before adding the next. Scrape the seeds from the vanilla bean into the mixture (or add extract) and add the flour. Pulse until smooth.

Pour the filling over the hot crust when it has finished baking. Return pan to oven and bake for 23-26 minutes, until the filling is set (baking time should be reduced slightly if using a 9×13-inch, as the filling will be slightly thinner) and not jiggly.

Cool completely before slicing (don’t be alarmed if the cheesecake appears to deflate somewhat as it cools), or refrigerate until ready to serve.

Makes 20-24 bars.