Fast Dessert RecipesFastDessertRecipes
Creamy Cheesecake Bars With Cinnamon Whipped Cream
CheesecakeMedium

Creamy Cheesecake Bars With Cinnamon Whipped Cream

Recipe by rasharecipes

From the Blog Author

This Creamy Cheesecake Bars With Cinnamon Whipped Cream are one of my favorites because every bite feels like a warm hug on a rainy afternoon. I first made them for my sister’s birthday, and the instant smiles convinced me it had to be a staple. What I love most is how smooth the cheesecake base is, with a buttery graham cracker crust that gives a satisfying crunch. The creamy filling is light and silky, thanks to the rich cream cheese and a touch of vanilla. The real show‑stopper is the cinnamon‑infused whipped cream topping—just a splash of cinnamon powder and a dash of brown sugar lifts the flavor profile and adds a comforting spice that makes the bars feel like homemade comfort food. A little tip from my experience: chill the cheesecake bars in the fridge for at least 4 hours, preferably overnight, before slicing. The bars set quickly and the lines stay crisp, which gives that clean cut in every bite. If you try this, I'd love to hear about it—just send us an email and tell us what you think. Your feedback will help keep the kitchen full of tasty ideas just for you.
Prep Time
30 minutes
Cook Time
40 minutes
Servings
0
Difficulty
Medium

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon cinnamon

Directions

1

Preheat your oven to 325°F (163°C) and line a 9x9-inch baking dish with parchment paper.

2

Mix graham cracker crumbs, sugar, and melted butter until combined.

3

Press the mixture firmly into the bottom of the prepared dish.

4

Bake the crust for 8-10 minutes, then set aside to cool.

5

In a large bowl, beat the cream cheese and sugar until smooth and creamy.

6

Add the eggs one at a time, mixing well after each addition.

7

Stir in the vanilla extract, sour cream, and flour until just combined.

8

Pour the cream cheese mixture evenly over the cooled crust.

9

Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.

10

Let the cheesecake cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.

11

In a chilled bowl, beat the heavy cream with powdered sugar and cinnamon until stiff peaks form.

12

Slice the chilled cheesecake into bars and top with the cinnamon whipped cream and a dusting of cinnamon or nutmeg.

Frequently Asked Questions

How long do I need to chill these Creamy Cheesecake Bars before serving?

For the best texture and clean slicing, these cheesecake bars require a minimum of 4 hours of chilling time after they have completely cooled from the oven. For the firmest results, chilling overnight in the refrigerator is highly recommended before topping with the cinnamon whipped cream.

Can I substitute the graham cracker crust ingredients in this recipe?

While the classic graham cracker crust uses 1 1/2 cups of crumbs, 1/4 cup sugar, and 1/2 cup melted butter, you can substitute the graham crackers with an equal amount of vanilla wafer or shortbread cookie crumbs for a different flavor profile.

Why did my cheesecake bars crack, and how can I prevent it next time?

Cracking often occurs due to overbaking or sudden temperature changes; ensure you bake only until the edges are set, leaving a slight jiggle in the center. To prevent cracks, let the bars cool gradually by turning off the oven and leaving them inside with the door ajar for 30 minutes before removing them completely.

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