1. Heat oven to 325°F.
2. Line 8-inch square baking dish with foil, leaving ends of foil hanging over sides of dish. Combine flour, 1/4 cup sugar and 1 Tbsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared dish. Bake 25 min. or until lightly browned.
4. Meanwhile, beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside. Combine remaining 2 tsp. sugar and 1/8 tsp. cinnamon.
5. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.
6. Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.
7. Refrigerate 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.
Chef Tips: Swap in Neufchatel cheese for the cream cheese for a lower-calorie replacement.
Kitchen Tips: Substitute, Prepare using PHILADELPHIA Neufchatel Cheese.
- 39 g Total Fat
- 24 g Saturated Fat
- 1 g Trans Fat
- 160 mg Cholesterol
- 350 mg Sodium
- 40 g Total Carbohydrates
- 1 g Dietary Fibers
- 21 g Sugars
- 8 g Protein
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Nutritional Information
- 39 g Total Fat
- 24 g Saturated Fat
- 1 g Trans Fat
- 160 mg Cholesterol
- 350 mg Sodium
- 40 g Total Carbohydrates
- 1 g Dietary Fibers
- 21 g Sugars
- 8 g Protein
Directions
1. Heat oven to 325°F.
2. Line 8-inch square baking dish with foil, leaving ends of foil hanging over sides of dish. Combine flour, 1/4 cup sugar and 1 Tbsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared dish. Bake 25 min. or until lightly browned.
4. Meanwhile, beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside. Combine remaining 2 tsp. sugar and 1/8 tsp. cinnamon.
5. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.
6. Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.
7. Refrigerate 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.
Chef Tips: Swap in Neufchatel cheese for the cream cheese for a lower-calorie replacement.
Kitchen Tips: Substitute, Prepare using PHILADELPHIA Neufchatel Cheese.