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These easy cinnamon cheesecake bars may just become your new favorite cheesecake recipe. Their bar shape makes them easy to eat and the perfect portion, but don’t let that stop you from eating multiple at once! You probably won’t be able to resist; These are insanely good!
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Easy Cinnamon Cheesecake Bars
Creamy cheesecake flavored with cinnamon and an oatmeal cookie crust all in one flavorful dessert – you will not be able to resist this cheesecake bar recipe!
Why You’ll Love This Recipe
- It’s a cheesecake but in easy-to-eat brownie-sized bars!
- The crust is made of delicious frosted oatmeal cookies, making it extra creamy and deliciously sweet!
- Cinnamon cheesecake bars are freezable and therefore will keep for a long time! So don’t be afraid of making too many.
- Oatmeal Cookies– Make sure they have icing so the crust sticks together and is sweet!
- Butter– Melted and unsalted butter will give you the best results.
- Cream cheese– Get packaged cream cheese, not in a tub. It will be more accurate in use. Be sure it’s at room temperature.
- Eggs– Take them out of the fridge before using so they are at room temperature. I use large eggs.
- Sugar– Granulated sugar works best.
- Sour cream– Be sure it’s room temperature so it combines well with other ingredients. (this goes for any of the soft ingredients)
- Vanilla extract– Natural extract tastes best.
- All-purpose flour – this is to help the cheesecake firm up.
- Garnish– Whipped cream and cinnamon for garnish, this is optional but it makes the cheesecake bars that much better.
How to Make Oatmeal Cookie Crust
- Preparing the pan: Preheat the oven to 350°F. Start by lining a square 9×9 pan with foil and spraying it with cooking spray. Do not forget this or your cinnamon cheesecake bars will be at risk of sticking to the pan. (No one wants that!) Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water in preparation for baking your cinnamon cheesecake bars. (This will help them keep moist when baking.)
- Crushing the cookies: If you have a food processor add the oatmeal cookies in and process them until they are a fine crumb. If you don’t have a food processor, that’s ok! You can do it the old-fashioned way by putting the cookies in a gallon-sized zip-lock bag. Seal the bag leaving an inch open for airflow. Then take a rolling pin and crush the cookies to a fine crumb.
- Combining crust ingredients: Melt your butter then stir the cookie crumbs and butter together in a medium-sized bowl. Do this with a fork to properly crush any chunks of cookie and to make sure it is mixed thoroughly. Press the mixture into the bottom of the prepared pan and set aside.
How to Make Cinnamon Cheesecake Bars
- Mixing soft ingredients: Using a hand or stand mixer with a paddle attachment first, beat the cream cheese until it’s smooth. Then, add the eggs, sugar, and sour cream. Beat all together until you get a smooth mixture, be sure to scrape the bowl a few times in order to get it fully mixed together. Mix in the vanilla, cinnamon, and flour. Mix until it’s smooth. Pour the mixture into the prepared pan on top of the crust.
- Baking: Place the pan in the oven directly on top of the rack with the pan of water. Bake for 30-40 minutes or until the cheesecake is lightly brown around the edges and the center seems set. The cheesecake when fully baked should still wiggle slightly but not be wet-looking.
- What to do before serving: Let the Cinnamon cheesecake bars come to room temperature, then cover and chill in the fridge for at least three hours, or overnight before cutting. If you want to garnish the bars add some whipped cream and cinnamon on top. You can store your cinnamon cream cheese bars for up to 3 days in the fridge or in the freezer for one month.
You can absolutely use graham cracker crust it will just give the bars a different consistency. It will be more like a tart crust (less creamy) than a cheesecake crust.
Although I haven’t tested this personally, I know that other people have had success with this. You will have to alter the recipe slightly and bake the cheesecake bars for less time, this is because convection ovens tend to cook things quicker than a traditional oven.
The cinnamon cheesecake bars are done baking when the edges are slightly golden brown and the middle is slightly wiggly but not wet.
Yes, the cheesecake bars need to be refrigerated due to the dairy products inside them. If left unrefrigerated they could melt or go bad.
Yes, you can! Cinnamon cheesecake bars will stay good in the freezer for up to one month.
Cinnamon Cheesecake Bars Recipe
For the Crust:
- 16 Iced Oatmeal Cookies (slightly over 2 cups when ground)
- 4 tablespoons (57g) unsalted butter , melted
For the Cheesecake
- 2 8 ounce packages cream cheese , room temperature
- 2 large eggs , room temperature
- 1 cup (200g) granulated sugar
- 3 tablespoons (46g) sour cream , room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 3 tablespoons (23g) all-purpose flour
- Whipped cream and cinnamon for garnish (optional)
- Preheat oven to 350°F. Line a 9×9” square pan with foil and spray with cooking spray.
- Place a large rimmed baking sheet on the very bottom rack of the oven and fill it halfway with water.
- Crush cookies in a food processor until they're a fine crumb. Alternately, add them to a large gallon size bag. Seall all but one inch of the bag and use a rolling pin to crush the cookies to a fine crumb.
- Stir cookie crumbs and melted butter in a medium sized bowl with a fork. Press into the bottom of the prepared pan. Set aside.
- Using a hand or a stand mixer with the paddle attachment, beat the cream cheese until smooth. Add the eggs, sugar, and sour cream and beat until smooth, scraping the sides of the bowl a few times. Mix in the vanilla and cinnamon, then add the flour and mix until smooth.
- Pour carefully into prepared pan. Place the pan on the oven rack right above the pan of water and bake for 30-40 minutes, or until the cheesecake is lightly browned around the edges and the center seems set. It should still wiggle a little in the center but not be wet-looking or roll when the pan is tapped.
- Let come to room temperature, then cover and chill at least 3 hours or overnight before cutting. Serve with whipped cream and a dash of cinnamon, if desired.
- Store in refrigerator for up to 3 days or freeze bars for up to one month.
- Be sure all your ingredients are room temperature to avoid lumps!
- You can use a graham cracker crust or shortbread crust if you prefer.
Other Must Make Cheesecake Recipes
- Chocolate Chip Cheesecake Bars
- Mini Cheesecakes in 4+ different flavors
- Creamy no bake cheesecake recipe
Easy Cinnamon Cheesecake Bars have an oatmeal cookie crust made with crunchy oatmeal cookies! This perfectly spiced cinnamon cheesecake is an easy dessert recipe for the holidays.
Last Updated on November 8, 2022
I just used Pumpkin Spice coffee creamer to make French Toast. It was AWESOME! These cheesecake bars sound wonderful! I will definitely give them a try soon!
These look delicious, I love anything cheesecake!