Welcome to a little slice of heaven that tastes just like autumn! These Creamy Cinnamon Swirl Cheesecake Bars bring all the cozy vibes of the season into every bite. Whether you’re hosting a fall gathering or simply craving something sweet, these bars capture the warmth and comfort of autumn perfectly.

There’s something undeniably special about cheesecakes. It’s one of those desserts that has the power to make any occasion feel a little more special, a little more memorable. Whether you’re celebrating a birthday, gathering with friends or simply enjoying a quiet evening at home, cheesecake has a way of turning the moment into something extraordinary. But what is it about cheesecake that makes it so universally loved?

In my opinion, it’s the rich, creamy texture that melts in your mouth. Cheesecake is a dessert that’s both simple and delicious, adaptable to countless flavors and toppings: from fresh berries and chocolate ganache to caramel swirls and many more.

Today, I’m excited to share with you a recipe that combines all the best things about cheesecake with a cozy twist: Creamy Cinnamon Swirl Cheesecake Bars. This recipe is perfect for when you want the deliciousness of cheesecake without committing to a full-sized cake. Baked in an 8-inch (20 cm) square pan, these bars are just the right size for a smaller gathering, or for when you want a little indulgence without too much leftover temptation.

Frequently asked questions

1. Why is it important to create a water bath?

Creating a water bath for your cheesecake is crucial for achieving the perfect texture, as it ensures that it bakes evenly, by providing a moist heat. It also helps prevent the surface from drying out and cracking.

2. How to create a water bath?

There are two ways for creating a water bath:

- Method 1: First wrap the outside of your round cake tin with aluminum foil in order to prevent water from seeping in then place it into a larger pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the round tin.

- Method 2: Instead of placing your cake tin directly in water, place an oven-safe dish filled with hot water on the rack below the cheesecake.

For square cheesecakes, I usually use Method number 2.

3. How to achieve a creamy consistency?

In order for your cheesecake to have a creamy texture, you have to make sure not to over bake it. So make sure to keep checking on it from time to time. You know your cheesecake is ready when the sides are set but the middle still jiggles (almost like jelly) a little.

Ingredients you will need for this recipe:

For the cheesecake batter:

Cream cheese: my favorite cream cheese to use is Philadelphia cream cheese.
Granulated sugar: sweetens the filling
Eggs: for this recipe you are going to be using whole eggs
Vanilla extract or vanilla bean paste: I recommend using vanilla beans paste or even vanilla beans, but if you only have vanilla extract at home that works fine too.
Heavy cream: I used heavy cream with 19% fat content. Heavy cream makes the cheesecake rich and creamy.

For the crust:

Digestive biscuits: this forms the base of the cheesecake
Butter: make sure you’re using unsalted butter

For the cinnamon swirl:

Melted butter: please make sure to use unsalted butter
Brown sugar: using brown sugar adds an extract caramel flavor due to its molasses content, but if you only have granulated sugar at home that will work as well.
Ground cinnamon
All-purpose flour: Provides stability to the mixture, helping it hold its structure when baked.

Instructions:

1. Preheat your oven to 170C and line a 20cm (8 inch) square pan with parchment paper. Let the paper hand oven the sides so you can easily pull the cake out of the pan later.

2. First, you’re going to prepare the crust. Using a food processor crush the digestive biscuits into fine crumbs. If you don’t own a food processor, you can use a ziplock bag and a rolling pin to do this step. Place the digestive biscuits into a ziplock bag, and seal it making sure to press out as much air as possible to avoid the bag bursting. Using the rolling pin, gently roll over the biscuits, applying even pressure. Roll back and forth, applying more pressure as you go, until the biscuits are crushed into fine crumbs. Once ready, set aside.

3. Next, melt the butter. Cut the butter into smaller, uniform pieces and place them in a microwave safe bowl. Start by microwaving the butter for 20-30 seconds. After this time, take it out and stir it. Even if it’s not fully melted, stirring helps distribute the heat and promotes even melting. Continue to microwave in 10-15 second intervals, stirring after each interval, until the butter is fully melted

4. Once the digestive biscuits are crushed, place them in a bowl and combine with the melted butter, then pour this mixture into the baking tin you have prepared. Press it down firmly into the bottom to form an even layer. Once ready, place it in the fridge while you prepare the cinnamon swirl and the cheesecake batter.

5. Next, prepare the cinnamon swirl. In a small bowl combined the melted butter, brown sugar, ground cinnamon and all-purpose flour. Set aside.

6. Prepare the cheesecake batter: in a large bowl using a hand mixer or a stand mixer, beat the softened, room temperature cream cheese with the granulated sugar until smooth and creamy.

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

8. Lastly, mix in the heavy cream along with the vanilla bean paste. Once ready, I recommend passing the mixture through a fine mesh to avoid any lumps in the batter.

9. Pour the batter onto the crust and drizzle the cinnamon swirl mixture over it. Use a toothpick to swirl the cinnamon mixture into the batter.

10. Bake in the preheated oven for 35-40 minutes, or until the edges are set but the middle still jiggles a little bit. Once ready, turn off the oven, crack the door open and allow it to cool inside for about 30 minutes.

11. Remove from the open and refrigerate for at least 2 hours or until fully chilled. I recommend chilling it overnight if you’re patient.

12. Once it has completely cooled down, take it out the fridge, remove the cheesecake from the pan and cut it into equal squares. Enjoy.

Yield: 9 bars

Author: Angela Bauch