Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 cup unsalted butter, softened
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup caramel sauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour, powdered sugar, and softened butter. Blend until a crumbly dough forms.
- Press this mixture into the bottom of a greased 9×13 inch baking pan to create a buttery shortbread crust. Bake for 15 minutes or until lightly golden.
- In another bowl, blend the softened cream cheese and granulated sugar until smooth. Add in the eggs, vanilla extract, cinnamon, and caramel sauce. Mix until fully combined and creamy.
- Pour the filling over the baked shortbread crust. Bake the assembled cheesecake bars in the preheated oven for 25-30 minutes. Allow to cool in the pan at room temperature for an hour, then refrigerate for at least 3 hours before slicing.
- Once chilled, slice the bars into squares and drizzle with additional caramel sauce before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
- These bars pair well with whipped cream or a scoop of vanilla ice cream.
- For gluten-free options, substitute all-purpose flour with a gluten-free blend.
- To make vegan, use vegan cream cheese and alternative egg substitutes.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 280 Kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg