Ingredients:
Graham Cracker Crumbs: 1.5 cups
Brown Sugar (for crust): 1/4 cup
Butter (melted, for crust): 6 tablespoons
Cinnamon (for crust): 1 teaspoon
Cheesecake Filling:
Cream Cheese (softened): 16 ounces (two 8oz packages)
Sour Cream (room temperature): 1/2 cup
Sugar: 2/3 cup
Eggs (large, room temperature): 2
Vanilla Extract: 1 tablespoon
Cinnamon Swirl:
Butter (melted): 6 tablespoons
Dark Brown Sugar: 1 cup
Cinnamon: 1 teaspoon
Flour: 1/4 cup
PREPARATION:
Method:
Preheat your oven to 350°F. Blend melted butter, graham crackers, brown sugar, and cinnamon until it resembles wet sand. Press this mixture into an 8×8″ baking dish and bake for 8 minutes. Let it cool afterward.
Lower the oven temperature to 325°F. In a blender, mix the cream cheese, sugar, and vanilla until smooth. Incorporate the sour cream and continue blending. Then, add eggs one at a time, ensuring smoothness.
Over the crust, pour half of the filling. Dot it with cinnamon swirl, and carefully create swirl patterns using a knife. Repeat this step with the remaining filling.
Bake at 325°F for 35-40 minutes or until the center is set but slightly jiggly. Refrigerate for two hours to firm up.
For the cinnamon swirl, mix flour, brown sugar, cinnamon, and melted butter until smooth.
Notes:
These cheesecake bars can be frozen for up to six months.