Cinnamon Cheesecake Bars Recipe

slice of cinnamon spice cheesecake bar on white plate with whipped cream

5 from 4 votes

Cinnamon Cheesecake Bars 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.

Prep Time30

Cook Time30

Chil Time4

Course: Dessert

Cuisine: American

Servings: servings

Calories: 217kcal

Author: Dorothy Kern

Cost: $8

Ingredients

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)

Instructions

Preheat oven to 350°F. Line a 9x9” 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.

Notes

Be sure all your ingredients are room temperature to avoid lumps!
You can use a graham cracker crust or shortbread crust if you prefer.

Nutrition