Craving a creamy, dreamy cheesecake bar with a delightful cinnamon crunch? You’re in the right place! But let’s be honest: baking cheesecake bars can be a bit of a rollercoaster. That dreaded sinking center can be so frustrating! But don’t worry, after lots of testing, I’ve cracked the code to baking perfectly level cinnamon crumble cheesecake bars every single time. This simple trick will transform your baking game!
Why You’ll Love These Cinnamon Crumble Cheesecake Bars
These aren’t just any cheesecake bars; they’re a guaranteed hit! Here’s why you’ll be making them again and again:
- Perfectly Level: Say goodbye to sunken middles. Our secret technique ensures a flawless bake every time.
- Cinnamon Crumble Delight: The warm spice of cinnamon combined with the buttery crumble topping creates an irresistible texture and flavor contrast.
- Easy to Make: Despite their impressive presentation, these bars are surprisingly simple to prepare.
- Make-Ahead Friendly: These bars are even better the next day, making them perfect for parties and potlucks.
- Crowd-Pleasing Flavor: The combination of creamy cheesecake, buttery crust, and cinnamon crumble is a guaranteed winner for all ages.
Gathering Your Ingredients for Cinnamon Crumble Cheesecake Bars
Before we dive into the baking process, let’s gather our ingredients. We’re building layers of flavor and texture here, starting with a buttery graham cracker crust, moving to a rich and tangy cheesecake filling, and finishing with a warm, spiced cinnamon crumble. The quality of your ingredients will definitely shine through in the final product, so choose wisely!
Here’s what you’ll need:
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs: These form the foundation of our bars. You can buy pre-made crumbs or crush your own graham crackers for a fresher flavor. A food processor makes quick work of this!
- 1/4 cup granulated sugar: Just a touch of sweetness to complement the buttery crust.
- 6 tablespoons unsalted butter, melted: The binder that holds our crust together. Make sure it’s fully melted for even distribution.
For the Creamy Cheesecake Filling:
- 24 ounces cream cheese, softened: This is the star of the show! It’s crucial that the cream cheese is properly softened to avoid lumps in the filling. Let it sit at room temperature for at least an hour.
- 1 cup granulated sugar: Adds sweetness and helps create that classic cheesecake texture.
- 1/4 cup sour cream: Adds a touch of tanginess and helps to create a smooth, creamy texture.
- 2 large eggs: Provide structure and richness to the filling. Add them one at a time and beat well after each addition to ensure they are fully incorporated.
- 1 teaspoon vanilla extract: Enhances the overall flavor and adds a touch of warmth. Use a good quality pure vanilla extract for the best results.
For the Cinnamon Crumble Topping:
- 1/2 cup all-purpose flour: Provides structure to the crumble topping.
- 1/4 cup packed light brown sugar: Brown sugar adds a deeper, more molasses-like flavor than granulated sugar. The moisture in brown sugar also helps to create a softer, more tender crumble.
- 1/4 teaspoon ground cinnamon: The essential spice that gives our crumble topping its signature flavor.
- 1/4 cup unsalted butter, cold and cubed: Cold butter is key to creating a crumbly texture. Cut it into small cubes and keep it chilled until ready to use.
Crafting Your Cinnamon Crumble Cheesecake Bars: Step-by-Step
Now for the fun part: putting it all together! Don’t be intimidated; these steps are easy to follow. Remember, the key to preventing that dreaded sinking is a gentle, gradual cooling process. So, get ready to transform your kitchen into a cheesecake bar haven!
- Preheat and Prep: Start by preheating your oven to 350°F (175°C). While the oven is heating, line a 9×13 inch baking pan with parchment paper. Be sure to leave an overhang on the sides – this will act as handles, making it super easy to lift the finished cheesecake bars out of the pan later.
- Create the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until everything is evenly moistened. Then, press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to help get a smooth, even crust.
- Bake the Crust: Bake the crust in the preheated oven for 8 minutes. This helps to set the crust and prevent it from becoming soggy when the cheesecake filling is added. Remove from the oven and let it cool slightly while you prepare the filling.
- Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This is best done with an electric mixer. Make sure there are no lumps in the cream cheese before moving on to the next step. Then, beat in the sour cream until well combined. Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and helps to prevent overmixing, which can lead to a tough cheesecake. Finally, stir in the vanilla extract.
- Assemble: Pour the cheesecake filling evenly over the baked crust. Use a spatula to smooth the surface.
- Prepare the Crumble Topping: In a medium bowl, combine the all-purpose flour, light brown sugar, and ground cinnamon. Cut in the cold, cubed butter using a pastry blender or your fingers. The goal is to create a mixture that resembles coarse crumbs. The colder the butter, the better the crumble!
- Add the Crumble: Sprinkle the cinnamon crumble topping evenly over the cheesecake filling.
- Bake (and the Secret Step!): Bake in the preheated oven for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. This is when the magic happens! Turn off the oven and crack the oven door open slightly. Let the cheesecake bars cool completely in the oven for at least 1 hour. This gradual cooling process is crucial for preventing the cheesecake from sinking. Don’t skip this step!
- Cool Completely: Once cooled in the oven, remove the pan and let the cheesecake bars cool completely at room temperature. This helps to further stabilize the cheesecake and prevent cracking.
- Chill: Refrigerate for at least 4 hours, or preferably overnight, before cutting into bars. This allows the cheesecake to fully set and develop its flavor.
- Serve: Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve. Enjoy!
Tips for Perfect Cinnamon Crumble Cheesecake Bars Every Time
Want to ensure cheesecake bar perfection? Here are a few extra tips to keep in mind:
- Softened Cream Cheese is Key: Seriously, don’t skimp on the softening time. Lumpy cream cheese will ruin your filling’s texture.
- Don’t Overmix: Overmixing incorporates too much air and can cause the cheesecake to puff up and then sink. Mix until just combined.
- The Gradual Cooling is Non-Negotiable: This is the secret weapon against sinking. Be patient!
- Chill Thoroughly: Resist the urge to cut into the bars before they are fully chilled. They will be much easier to cut and will have a better texture.
- For cleaner cuts: Run a long, thin knife under hot water and wipe dry before each cut. This will help to prevent the bars from sticking to the knife.
What to Serve With Cinnamon Crumble Cheesecake Bars
These bars are delicious on their own, but they also pair well with a variety of other treats. Consider serving them with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of chocolate sauce. You could even get creative and serve them alongside a scoop of vanilla ice cream or a side of fresh berries. If you’re looking for other dessert ideas, our easy caramel nut dessert jars recipe is another winner!
Your Cinnamon Crumble Cheesecake Bars Questions Answered (FAQ)
Why did my cheesecake bars sink even after cooling them in the oven?
Several factors can contribute to sinking cheesecake bars. The most common culprit is overmixing the batter, which incorporates too much air. Another possibility is that the oven temperature was too high, causing the cheesecake to puff up too quickly and then collapse. Finally, make sure you cooled the bars in the oven for the full hour with the door cracked – patience is key! A sudden temperature change can also cause the cheesecake to sink.
Can I use a different type of crust?
Absolutely! While graham cracker crust is classic, you can experiment with other options. For example, a shortbread crust or even a chocolate cookie crust would be delicious. Just make sure to adjust the baking time accordingly. You might also want to check out our savory sausage and bread bake recipe for inspiration on crust alternatives and texture.
Can I freeze cheesecake bars?
Yes, cheesecake bars freeze very well! To freeze, cut the cooled bars into individual squares and wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.
Can I make these cheesecake bars gluten-free?
Yes, to make these cheesecake bars gluten-free, you can substitute the graham cracker crumbs with gluten-free graham cracker crumbs or another gluten-free cookie crumb. For the crumble topping, use a gluten-free all-purpose flour blend. Be sure to check that all your ingredients are certified gluten-free if you have a severe allergy. If you are thinking to make it gluten free, take a look at decadent chocolate topped cream cake recipe.
Can I use a different type of sugar in the crumble topping?
While light brown sugar is recommended for its molasses flavor, you can substitute it with dark brown sugar for a richer, more intense flavor. You can also use granulated sugar, but the crumble will be slightly less moist and tender.
Enjoy Your Homemade Cinnamon Crumble Cheesecake Bars!
There you have it – perfectly level, incredibly delicious cinnamon crumble cheesecake bars that will impress your friends and family. With this simple trick, you’ll never have to worry about a sunken center again! So, go ahead, bake up a batch and enjoy the sweet, creamy, and crunchy goodness. And don’t forget to leave a comment below to let me know how they turned out!
Cinnamon Crumble Cheesecake Bars (Stops Cakes Sinking!)
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Cinnamon Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
Directions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes it easy to lift the bars out later.
- Make the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 8 minutes. Remove from oven and let cool slightly.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the sour cream, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Pour the cheesecake filling over the baked crust.
- Make the cinnamon crumble topping: In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the cheesecake filling.
- Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. **The Key to preventing the sinking: Turn off the oven and crack the oven door open slightly. Let the cheesecake bars cool completely in the oven for at least 1 hour. This gradual cooling process is crucial for preventing the cheesecake from sinking.**
- Once cooled in the oven, remove the pan and let cool completely at room temperature.
- Refrigerate for at least 4 hours, or preferably overnight, before cutting into bars.
- Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares and serve.