Ingredients
Equipment
Method
- Preheat your oven to 350ºF. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray and lining it with parchment paper, allowing some overhang. This will make it easier to lift the bars out once they’re cool.
- In a large bowl, combine the softened cream cheese, granulated sugar, eggs, and vanilla extract. Use an electric mixer to beat the mixture until it’s smooth and creamy. Set this aside for later.
- In a small bowl, mix together the granulated sugar and ground cinnamon. This cinnamon sugar mixture will add a delightful sweetness to the top of your bars.
- Now, in the bowl of your electric stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial because it incorporates air, which helps make your bars nice and tender.
- Add in the eggs and vanilla extract to the butter mixture, mixing well until fully blended. You want a nice, homogenous batter before moving on.
- Next, slowly add the all-purpose flour, ground cinnamon, salt, and baking soda. Mix on low speed just until everything is combined. Be careful not to overmix to keep the bars light and fluffy.
- Take about two-thirds of the cookie dough and press it firmly into the bottom of the prepared cake pan. This forms the base for your cheesecake layer.
- Sprinkle half of the cinnamon sugar mixture evenly over the cookie dough layer. This adds a lovely sweet crunch to the bottom of your bars.
- Now, gently spread the cheesecake filling over the cookie dough layer with an offset spatula, smoothing it out evenly to cover the base completely.
- Break up the remaining cookie dough into small pieces and scatter them evenly over the cheesecake layer. This adds a delightful texture to the top of your bars.
- Finally, sprinkle the remaining cinnamon sugar mixture across the top. This will provide a beautiful topping once baked.
- Bake in the preheated oven for 35 to 40 minutes. You want the center to be just slightly jiggly while the edges are set. Keep an eye on them—the aroma will fill your kitchen!
- Once baked, remove the cake pan from the oven and let it cool completely on a wire rack. After cooling, refrigerate for a few hours before lifting the bars out of the pan and cutting them into squares. Enjoy your delightful creations!
Notes
To keep these bars fresh, store them in an airtight container in the refrigerator. They’ll last for up to a week and can be enjoyed cold or at room temperature.