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

Prepare the Oven

Move the oven rack to position number 3, in the middle of the oven. Preheat the 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 of the dish.

Make the Crust

In a medium-sized bowl, combine the flour, 1/4 cup granulated sugar, and cinnamon. Cut in the butter using a pastry blender, or use a coarse grater to grate the butter into the flour mixture. Mix until the mixture resembles coarse crumbs. Reserve 1/2 cup of the mixture and set aside.

Press the remaining crumb mixture evenly into the bottom of the prepared baking dish. Bake for 25 minutes, or until lightly browned.

Prepare the Filling

Beat the cream cheese and 1/2 cup sugar in a mixer fitted with the paddle attachment 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 fully combined.

Assemble

Pour the cream cheese mixture over the baked crust. In a small bowl, combine the remaining 2 teaspoons sugar and 1/8 teaspoon cinnamon with the reserved crumb mixture. Sprinkle evenly over the top.

Bake and Chill

Bake for 45–50 minutes, or until the center is almost set. Cool completely at room temperature, then refrigerate for at least 4 hours.

Serve

Use the aluminum foil overhang to lift the cheesecake from the pan before cutting into bars.