Modes

Ingredients

• 1 1/2 cups all-purpose flour

• 3/4 cup plus 2 teaspoons granulated sugar

• 1 Tablespoon plus 1/8 teaspoon ground cinnamon

• 3/4 cup unsalted butter, cold

• 1/4 teaspoon salt

• 16 ounces cream cheese, softened

• 1/4 cup sour cream

• 2 eggs

• 1 Tablespoon vanilla extract

Instructions

Preparation

Move the oven rack to position number 3 (the middle of the oven).

Preheat your Wolf Oven to 325°F on Bake Mode.

Line an 8” x 8” square baking dish with aluminum foil, leaving the ends hanging over the sides for easy removal.

Make the Crust

In a medium-sized bowl, combine the flour, 1/4 cup of granulated sugar, and the cinnamon.

Cut in the cold butter using a pastry blender, or grate the butter into the flour mixture using a coarse grater. Mix until the texture resembles coarse crumbs.

Reserve 1/2 cup of this mixture and set aside.

Press the remaining crumb mixture firmly into the bottom of the prepared baking dish.

Bake for 25 minutes, or until lightly browned.

Make the Filling

In a mixer fitted with the paddle attachment, beat the cream cheese and 1/2 cup of granulated sugar until smooth.

Add the sour cream and mix well.

Add the eggs one at a time, mixing on low speed after each addition.

Add the vanilla extract and mix until just combined.

Assemble the Bars

Pour the cream cheese mixture over the baked crust.

In a small bowl, combine the remaining 2 teaspoons of sugar and 1/8 teaspoon of cinnamon with the reserved 1/2 cup crumb mixture.

Sprinkle this mixture evenly over the top of the filling.

Bake & Chill

Bake for 45–50 minutes, or until the center is almost set.

Cool completely at room temperature.

Refrigerate for at least 4 hours before serving.

Serve

Use the aluminum foil handles to lift the cheesecake slab from the pan. Cut into bars and serve.