Ingredients
Equipment
Method
Prepare the Crust
- Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs and 1/4 cup granulated sugar. Pour in melted butter and stir until mixture resembles wet sand.
- Press the crust mixture evenly into the bottom of an 8x8-inch pan lined with parchment paper. Bake for 10 minutes to set the crust, then remove and let cool slightly.
Make the Cheesecake Filling
- Using an electric mixer, beat softened cream cheese in a large bowl until completely smooth and creamy.
- Gradually add 1 cup granulated sugar and powdered sugar, beating until well combined. Mix in vanilla extract and ground cinnamon.
- Add eggs one at a time, beating just until incorporated after each addition. Avoid overmixing to prevent cracks.
Assemble and Bake
- Pour cheesecake filling over pre-baked crust and smooth the top with a spatula.
- In a small bowl, mix 1/4 cup granulated sugar and 1 tablespoon ground cinnamon for topping. Sprinkle evenly over cheesecake layer.
- Bake for 40-45 minutes, until edges are set and center slightly jiggles when gently shaken. Avoid overbaking.
Cool and Chill
- Remove bars from oven and cool completely at room temperature on a wire rack.
- Transfer pan to refrigerator and chill at least 4 hours or overnight to firm up.
Slice and Serve
- Use parchment paper to lift bars from pan. Slice into squares or rectangles with a sharp knife, wiping blade clean between cuts.
- Serve as is or with a dusting of extra powdered sugar for an elegant touch.
Notes
- Pre-bake the crust to prevent a soggy bottom and ensure a crisp texture.
- Do not overmix the cheesecake batter to avoid cracks on the surface.
- Chill the bars thoroughly before cutting for clean, neat slices.
- Customize by adding nuts, chocolate chips, or berries for variety.
- Store bars in the refrigerator up to 5 days or freeze for up to 3 months.