@jennybaker103: Cinnamon Swirl Cookie Dough Cheesecake Bars 🤎#cinnamon #cheesecake #bakingrecipe #dessert #dessert Ingredients Cinnamon Cookie Dough • 113g salted butter, softened • 100g light brown sugar • 65g granulated sugar • 1 room-temperature egg • 1 tbsp vanilla extract • 156g all-purpose flour • 3g baking soda • 2 tsp cinnamon powder White Chocolate Cheesecake Filling • 226g full-fat cream cheese, softened • 50g granulated sugar • 8g cornstarch • 1 tsp vanilla extract • 30g heavy cream • 25g full-fat sour cream • 35g white chocolate, melted & slightly cooled • Pinch of fine salt Cinnamon Caramel Swirl • 40g unsalted butter • 65g light brown sugar • 8g cinnamon powder • 5g all-purpose flour • Pinch of salt Steps 1. Make cookie dough: Beat softened salted butter, brown sugar and white sugar until light and fluffy. Stir in egg and vanilla extract. Add flour, baking soda and cinnamon powder. Gently fold just until no dry flour remains. Do not overmix. 2. Make cheesecake filling: Beat softened cream cheese and sugar until smooth. Mix in cornstarch, vanilla, heavy cream, sour cream and salt. Gently fold in cooled melted white chocolate. 3. Prepare cinnamon swirl sauce: Mix butter, brown sugar, cinnamon powder, flour and salt into a thick paste. 4. Assemble: Press 2/3 of cookie dough evenly onto a parchment-lined square pan. Pour cheesecake batter on top. Dot cinnamon sauce over the surface and drag a toothpick to create marble swirls. Tear remaining cookie dough into small chunks and scatter on top, add leftover cinnamon sauce. 5. Bake & chill: Bake at 175°C for 30–35 minutes. The edges turn light golden and the center is just set with a slight jiggle. Let cool completely, then refrigerate for 2–3 hours. Leave at room temperature for 20 mins before slicing.

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Saturday 17 October 2026 01:00:00 GMT