Description
Creamy cheesecake filling nestled between a buttery sugar cookie crust and a sprinkle of festive sugar. Perfect for holidays or any sweet occasion!
Ingredients
Scale
Crust:
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
1 large egg
1/2 teaspoon vanilla extract
Cheesecake Filling:
16 ounces cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
Topping:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1 large egg
- 1/2 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
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- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Press the dough into the bottom of a 9×13 inch baking pan.
- Bake for 15-20 minutes, or until lightly golden brown.
- While the crust is baking, prepare the cheesecake filling.
- In a large bowl, beat together the cream cheese and sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla and lemon juice.
- Pour the cheesecake filling over the baked crust.
- Bake for 25-30 minutes, or until the filling is set.
- Let cool completely before cutting into bars.
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Notes
- For best results, chill the bars for at least 2 hours before slicing.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes