Cinnamon Swirl Cheesecake Cookie Dough Bars

Ingredients

• 113 g salted butter (Softened; for the cookie dough layer.)
• 100 g light brown sugar (For the cookie dough layer.)
• 65 g granulated sugar (For the cookie dough layer; equivalent to 1/4 cup plus 1 tablespoon.)
• 1 egg (Room temperature.)
• 1 tbsp vanilla bean paste (For the cookie dough layer.)
• 156 g all-purpose flour (For the cookie dough layer.)
• 3 g baking soda (For the cookie dough layer.)
• 2 tsp ground cinnamon (For the cookie dough layer.)
• fine salt (Amount not specified; for the cookie dough layer.)
• 226 g full-fat cream cheese (Softened; for the cheesecake layer.)
• 50 g granulated sugar (For the cheesecake layer.)
• 8 g cornstarch (For the cheesecake layer.)
• 1 tsp vanilla bean paste (For the cheesecake layer.)
• 30 g heavy cream (For the cheesecake layer.)
• 25 g full-fat sour cream (For the cheesecake layer.)
• 35 g white chocolate (Good quality; melted and slightly cooled before adding.)
• 0.25 tsp fine salt (For the cheesecake layer.)
• 40 g unsalted butter (For the cinnamon swirl.)
• 65 g light brown sugar (For the cinnamon swirl.)
• 8 g ground cinnamon (For the cinnamon swirl.)
• 5 g all-purpose flour (For the cinnamon swirl.)
• fine salt (A pinch, for the cinnamon swirl.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

2. 2

   For the cookie dough, beat the softened salted butter with the light brown sugar and granulated sugar until creamy.

3. 3

   Mix the room-temperature egg and vanilla bean paste into the butter mixture.

4. 4

   Add the all-purpose flour, baking soda, ground cinnamon, and the unspecified cookie-dough salt. Mix only until combined.

5. 5

   For the cheesecake layer, beat the softened cream cheese and granulated sugar until smooth.

6. 6

   Mix in the cornstarch, vanilla bean paste, heavy cream, sour cream, and 1/4 teaspoon fine salt.

7. 7

   Fold in the melted, slightly cooled white chocolate until incorporated.

8. 8

   For the cinnamon swirl, mix the unsalted butter, light brown sugar, ground cinnamon, all-purpose flour, and pinch of salt into a thick paste.

9. 9

   Press two-thirds of the cookie dough evenly into the parchment-lined pan.

10. 10

    Spread the cheesecake mixture over the cookie dough base.

11. 11

    Dollop the cinnamon-swirl paste over the cheesecake layer and lightly swirl it through.

12. 12

    Scatter the remaining cookie dough over the top, then finish with a few more cinnamon swirls.

13. 13

    Bake for 30–35 minutes, until the edges are lightly golden and the center is just set with a slight jiggle.

14. 14

    Cool the bars completely, then refrigerate for 2–3 hours before slicing.

15. 15

    Let the bars sit at room temperature for 15–20 minutes before serving for the best texture.

Notes

The source also says the bars may be chilled longer for the cleanest slices and includes a conflicting additional instruction to let them sit at room temperature for 1 hour before serving. The primary instruction specifies 15–20 minutes, so that is used here. The amount of salt for the cookie dough is not specified.

Nutrition per serving

• dessert
• bars
• baked
• cheesecake
• cookie dough
• cinnamon
• vegetarian