Recipe Review

You Need to Try These Crispy, Flaky, Cinnamon-Sugar Cheesecake Bars ASAP

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Cinnamon sugar cheesecake sounds like it’d be wildly sugary, and also pretty delicious. These crispy, flaky cheesecake bars are definitely delicious, but they’re not actually as sweet as one might expect. The flavors are a well-balanced blend of sweet and savory, all wrapped up in flaky, buttery puff pastry that makes it possible to eat cheesecake with your hands. 

Most recipes for this sort of cheesecake bar call for packaged crescent rolls to use as the crust. This one uses puff pastry dough instead, which results in a much more buttery, flaky crust that’s way less salty and doughy than the crescent roll bottoms. 

Lay one sheet of the puff pastry in the bottom of a baking dish. Gently press it against the sides of the dish, but don’t trim it. The author says the puff pastry dough will shrink a bit when it cooks, so just leave it all there at this stage. Poke it all over with a fork so the puff pastry doesn’t actually puff while it’s cooking. (If it does puff up, just let it deflate for a few minutes after taking it out of the oven.) Bake the crust on its own for about 15 minutes. 

Beat softened cream cheese with sugar until it’s smooth. That part should be beaten well. Then add an egg, sour cream, and a bit of vanilla and mix until the batter is only just combined. Five to 10 seconds should do it. 

Spread the filling onto the crust, then put a second layer of puff pastry on top of it. Cover the top with melted butter and cinnamon and sugar, and bake it until the top layer of crust is golden-brown and fully cooked. It might puff up, but that’s fine; it’ll drop after a few minutes of cooling anyway. 

Chill the bars in the refrigerator so the cheesecake is fully set before cutting them. If you try to cut too early, you’ll have a soupy mess. Give them a couple of hours in the refrigerator, or overnight if you can. The bars will be cold, firm, and perfectly creamy inside their crispy shells, and you will not want to stop eating them. 

Get the recipe: Sopapila Cheesecake Bars from Little Spice Jar

Credit: Joe Lingeman

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