Recipe: Cinnamon Cheesecake Bars
Revel in the sweet and savoury flavours of my hassle-free cinnamon cheesecake bites.
Do you love the tingly goodness of cinnamon in your deserts? Does your mouth water every time you lay eyes on a cheesecake? How would you like to combine cinnamon and cheesecake into one deliciously divine desert that will leave you dying for more? Revel in the sweet and savoury flavours of my hassle-free cinnamon cheesecake bites, the perfect desert for any time of the day. I promise you will love it!
For the base:
For the cheesecake filling:
For the cinnamon topping:
Method
• Preheat oven to 200 C.
• Line a cake tin with foil and cover the insides with oil.
• In a food processor, crush the biscuits completely.
• Add the cinnamon, melted butter and pulse until the ingredients form a crumbly mixture.
• Set the biscuit mixture in the foiled cake tin evenly, pressing it down to cover the base completely. Bake the mixture for about 5 minutes at 175 C and then set it aside to cool. (Note: the base will not turn hard after baking)
• Prepare the cinnamon topping by mixing butter, brown sugar and cinnamon powder in a saucepan. Stir the ingredients over medium heat until they mix.
• Add flour and vanilla essence to the mixture, stir and take it off heat.
• In a separate bowl, whisk the egg and sugar until it becomes a foamy liquid.
• Add the cream cheese and vanilla essence and mix until smooth.
• Pour the mixture on top of the biscuit base in the baking tin, spreading evenly.
• Construct the third layer by pouring the cinnamon topping over the dish, in any pattern desired.
• Bake the dish for about 20 to 30 minutes, until the cheesecake sets properly. (Note: slight crack on the cheesecake layer may occur)
• Take the cake out of the oven and allow it to cool at room temperature.
• Once cooled, leave the dish in the refrigerator for one hour or until it has cooled completely.
• Cut the cake in 1x1 inch squares. Your desert is now ready!
Note:
• This desert can be stored in air tight containers for up to four days.
• This recipe makes approximately 20 sqaure bites.
Seemi Aamir is a part-time teacher and mother of three who spends much of her free time trying out new recipes and creating her own
Published in The Express Tribune, Ms T, February 9th, 2014.
For the base:
For the cheesecake filling:
For the cinnamon topping:
Method
• Preheat oven to 200 C.
• Line a cake tin with foil and cover the insides with oil.
• In a food processor, crush the biscuits completely.
• Add the cinnamon, melted butter and pulse until the ingredients form a crumbly mixture.
• Set the biscuit mixture in the foiled cake tin evenly, pressing it down to cover the base completely. Bake the mixture for about 5 minutes at 175 C and then set it aside to cool. (Note: the base will not turn hard after baking)
• Prepare the cinnamon topping by mixing butter, brown sugar and cinnamon powder in a saucepan. Stir the ingredients over medium heat until they mix.
• Add flour and vanilla essence to the mixture, stir and take it off heat.
• In a separate bowl, whisk the egg and sugar until it becomes a foamy liquid.
• Add the cream cheese and vanilla essence and mix until smooth.
• Pour the mixture on top of the biscuit base in the baking tin, spreading evenly.
• Construct the third layer by pouring the cinnamon topping over the dish, in any pattern desired.
• Bake the dish for about 20 to 30 minutes, until the cheesecake sets properly. (Note: slight crack on the cheesecake layer may occur)
• Take the cake out of the oven and allow it to cool at room temperature.
• Once cooled, leave the dish in the refrigerator for one hour or until it has cooled completely.
• Cut the cake in 1x1 inch squares. Your desert is now ready!
Note:
• This desert can be stored in air tight containers for up to four days.
• This recipe makes approximately 20 sqaure bites.
Seemi Aamir is a part-time teacher and mother of three who spends much of her free time trying out new recipes and creating her own
Published in The Express Tribune, Ms T, February 9th, 2014.