30
Oct 24

Cinnamon Spice Cheesecake Bars {with oatmeal cookie crust}

These Cinnamon Spice Cheesecake Bars have a hint of cinnamon and a whole lot of amazing Oatmeal Cookie Crust!

Cinnamon Spice Cheesecake Bars | crazyforcrust.com | #cheesecake

I have a slight addiction to coffee creamer. And by slight, I mean major. Right now I have 4 different flavors in my refrigerator. And I’m the only one that drinks coffee.

I just can’t help myself; whenever I see new flavors pop up at the store I have to try them. I think it stems from the fact that my mom would never buy anything marked “new” until I’d tried it first. I tried to reason with her that how would I try it if she wouldn’t buy it, but that never worked. She’d just send me over to my friend Carrie’s house. Carrie’s mom bought alllllll the new products. Whenever I went to her house, I could count on trying at least three new kinds of cereal. Then I’d go home and convince my mom to buy it for me.

Sometimes, it actually worked. Other times, my mom just shook her head no. So, I think that’s where my obsession with buying new flavors of things comes from.

And I think “new” and “seasonal” go hand in hand. I love seasonal flavors of pretty much anything. Candy, cookies, and, of course, coffee creamer.

Cinnamon Spice Cheesecake Bars (7 of 7)

Have you seen the newest seasonal addition to the Cofffee-mate family? It’s called Spiced Latte. And it’s one of the four bottles in my fridge. Among the other bottles are their seasonal Pumpkin Spice, and a Sugar-Free Sweet Cream (my absolute favorite). As soon as we hit November I’m stocking up on Peppermint Mocha. I hoard that flavor!

I don’t think it’s quite fair that the seasonal flavors end in December. It makes me sad for January. January doesn’t get any special flavors. Neither does the rest of the year, except maybe Easter. I want my Peppermint Mocha all year long, darn it!

Anyway, one of the reasons I have an abundance of coffee-mate in my refrigerator is because I love to bake with it.

Yeah. I just said bake with it. You know you don’t just have to use coffee creamer in your coffee, right? And once you make something with coffee creamer once, your whole world opens up with possibilities.

Cinnamon Spice Cheesecake Bars | crazyforcrust.com | #cheesecake

Cheesecake. Cookies. Ganache. Poke Cakes. ALL can be made with coffee creamer! And all the flavor profiles can change depending on what flavor creamer you use.

Want a peppermint poke cake? Use Peppermint Mocha Coffee Creamer. Want a flavored ganache? Use Pumpkin Spice. Want a new amazing flavor cheesecake bar? Use the Spiced Latte!

I love a good cheesecake bar. I feel like making a 9″ square pan of cheesecake is so much easier than making a whole springform pan. It’s easier to slice and it’s easier to give away in the smaller, more manageable pan size. And one of my favorite things to do is flavor the cheesecake with coffee creamer.

The Spiced Latte coffee creamer has a rich cinnamon spice flavor that is perfect for the holidays. When I smelled it, the first thing I thought of was a good oatmeal cookie. Which led me to the crust for these cheesecake bars: Iced Oatmeal Cookies. You know the ones, from the grocery store? Name brand or generic, it doesn’t matter. They form a fabulous crust!

The cheesecake is filled with the coffee creamer and some additional cinnamon for an extra kick. These bars are served cold (or slightly room temperature) but they almost warm you from the inside with their cinnamon spice warmth!

Cinnamon Spice Cheesecake Bars | crazyforcrust.com | #cheesecake

So what are you waiting for? Go get some Coffee-mate seasonal flavored coffee creamer. Then make cheesecake bars!

{Hint: sub out whatever flavor you want for the Spiced Latte in the recipe. Do the same with the crust: sub out your favorite cookie! You can make hundreds of bars just by changing out those two ingredients!}

Cinnamon Spice Cheesecake Bars {with oatmeal cookie crust}

Ingredients:

For the Crust:

16 Iced Oatmeal Cookies (slightly over 2 cups)

5 tablespoons butter, melted


For the Cheesecake

2 - 8 ounce packages cream cheese, room temperature (I used low-fat)

2 eggs, room temperature

1/2 cup sugar

1 teaspoon vanilla extract

1/3 cup sour cream, room temperature (I used low-fat)

1/2 teaspoon cinnamon

2/3 cup Coffeemate Spiced Latte coffee creamer (or your favorite flavor), room temperature

1 teaspoon cornstarch

Whipped cream and cinnamon, for garnish (optional)


Directions:


  1. Preheat oven to 350F. Line a 9x9” square pan with foil and spray with cooking spray.

  2. Stir cookie crumbs and melted butter in a medium sized bowl with a fork. Press into the bottom of the prepared pan. Set aside.

  3. Using an electric mixer with the paddle attachment, beat the cream cheese until smooth. Add the eggs, sugar, vanilla, and sour cream and beat until smooth, scraping the sides of the bowl a few times. I beat mine at speed 4 on my KitchenAid and it gets out the lumps in just a few minutes. Mix in the vanilla and cinnamon, then add the cornstarch and coffee creamer and mix until smooth.

  4. Note: be sure all your ingredients are room temperature to avoid lumps! You can use a hand mixer but it is harder to get rid of the lumps.

  5. Pour carefully into prepared pan. Bake for about 30 minutes, until cheesecake is no longer glossy on top and just starts to brown. It should still wiggle a little in the center. Let come to room temperature, then cover and chill overnight before cutting. Serve with whipped cream and a dash of cinnamon, if desired. Store in refrigerator.


Banana Cheesecake Bars

Banana Cheesecake Bars (2 of 5)w

Creme Brulee Cheesecake Bars

creme-brulee-cheesecake-bars (3 of 6)w

Apple Cheesecake Bars

apple-cheesecake-bars (3 of 4)w

Sweets from friends:
Chocolate Cheesecake with Praline Sauce by Dieter’s Downfall
Peanut Butter Swirl Cheesecake Bars by Averie Cooks
Cheesecake Caramel Pumpkin Cups by Something Swanky

I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own.