Ingredients
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Cookie Crust
- ⅔ cup (150 gm) unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 1 ½ tbsp light brown sugar
- 1 large egg
- 1 large egg yolk (save the white for another use)
- 1 ½ tsp vanilla extract
- 2 cups + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- 2 tsp corn starch
- 1 ½ tsp cream of tartar
- ½ tsp coarse Kosher salt (or ¼ tsp table salt)
- ½ tsp ground cinnamon
Cheesecake Filling
- 1 lb (2 bricks) full-fat cream cheese, softened for 2 hours
- ¾ cup granulated sugar
- 1 tsp vanilla bean paste or vanilla extract
- 2 large eggs
- ¾ cup full-fat sour cream
Crumb Topping
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ tsp coarse Kosher salt (or ¼ tsp table salt)
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
Instructions
- Prepare Cinnamon Sugar: In a small bowl, combine the granulated sugar and ground cinnamon until well blended. Set aside as this will be used in two parts — half sprinkled over the cookie dough before baking, and half on top of the finished cheesecake bars.
- Make Cookie Crust: Preheat your oven to 350°F (175°C) and place a rack in the center. Grease a 9 or 10-inch baking pan thoroughly with non-stick spray or line it with parchment paper, leaving edges overhanging for easy removal. In a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and light brown sugar together for about 5 minutes, scraping the bowl as needed until the mixture is light and fluffy. Add the egg, egg yolk, and vanilla extract, mixing on low speed until just combined; the mixture may appear lumpy. In a separate bowl, whisk together flour, corn starch, cream of tartar, kosher salt, and cinnamon. Add the dry ingredients to the wet mixture and mix gently until a dough forms. Press this dough evenly into the bottom of the prepared pan, then sprinkle with 2 tablespoons of the cinnamon sugar mixture. Bake for 20 minutes. Once baked, remove from the oven and reduce the heat to 325°F (162°C). The crust will have puffed up, so while hot, press it down evenly with a spoon.
- Prepare Cheesecake Filling: Switch to the whisk attachment on your stand mixer. Beat the softened cream cheese with granulated sugar on medium speed for 5 minutes until smooth and fluffy. Add the vanilla bean paste or extract and mix in the eggs one at a time on low speed until combined. Finally, add the sour cream and whisk just to incorporate, forming a silky filling.
- Assemble the Filling: Spread the cheesecake filling evenly over the warm cookie crust after pressing it down.
- Make Crumb Topping: In a bowl, combine flour, brown sugar, granulated sugar, salt, nutmeg, and cinnamon. Pour the melted butter over the dry ingredients and stir together until you have a moist and crumbly texture.
- Top and Bake: Sprinkle the crumb topping evenly over the cheesecake filling. Bake in the preheated oven at 325°F (162°C) for about 40 minutes. The topping should turn golden brown and the cheesecake should still have a slight wobble in the center.
- Cool and Chill: Remove from the oven and allow the bars to cool to room temperature for about 2 hours. Then refrigerate for at least 4-6 hours or overnight to fully set.
- Finish and Serve: Before cutting, sprinkle the remaining cinnamon sugar mixture evenly over the top. Lift the cheesecake bars from the pan using the parchment edges and cut into 16 squares. Serve chilled for the best texture and flavor.
Notes
- For best results, use full-fat dairy products as they provide the creamiest texture and richest flavor.
- Make sure to soften the cream cheese for at least 2 hours to avoid lumps in the filling.
- When measuring flour, fluff it up, spoon into your measuring cup, and level off to ensure accuracy.
- If you don’t have cream of tartar, you can substitute it with an equal amount of baking powder, but the texture may slightly differ.
- Store leftover cheesecake bars covered in the refrigerator for up to 5 days.
- The recipe is designed for high altitude at 5,280 feet; adjustments may be needed for other elevations.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
