Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1/2 cup
- Salt: 1/4 teaspoon
- Cold unsalted butter, cut into cubes: 1/2 cup (1 stick)
- Cream cheese, softened: 16 ounces (2 packages)
- Granulated sugar: 3/4 cup
- Vanilla extract: 1 teaspoon
- Large eggs: 2
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- Step 2: In a medium bowl, whisk together the flour, 1/2 cup sugar, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture evenly into the bottom of the prepared pan.
- Step 3: Bake the crust for 15-20 minutes, or until lightly golden brown. Let cool slightly while preparing the cheesecake filling.
- Step 4: In a large bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy. Beat in the vanilla extract. Add the eggs one at a time, mixing well after each addition.
- Step 5: Pour the cheesecake filling over the baked crust. Sprinkle with cinnamon-sugar mixture (optional – combine 2 tablespoons sugar and 1 teaspoon cinnamon).
- Step 6: Bake for 25-30 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Let cool completely in the pan, then refrigerate for at least 2 hours before cutting into bars.
Notes
- For best flavor and texture, store leftover bars in an airtight container in the refrigerator for up to 3 days.
- If you want a warm, gooey treat, gently microwave individual bars for 10-15 seconds, but watch closely to avoid melting.
- Serve these bars chilled with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent dessert.
- Chef's secret: Be sure your cream cheese is truly softened to avoid lumps in the cheesecake filling, resulting in a smoother, more decadent bar.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American