You don’t have to save cheesecake for a birthday dinner- these bars and most delicious when served frozen and topped with seasonal fruit.Print Recipe Pin Recipe
- 6 ounces Butter 168g, 1-1/2 sticks
- 1/2 cup Brown Sugar 112g
- 2-1/2 tbsp Honey 56g
- 1-1/4 cups All purpose flour 162g
- 1/3 cup Whole wheat flour 45g
- 1/2 tsp Salt 2g
- 2 tsp Cinnamon 8g
- 1-1/2 package Cream cheese 12 ounces, 336g
- 1/3 cup Sugar 80g
- 2 tbsp Flour 16g
- 3 tbsp Heavy cream or whole milk yogurt 75g
- 1 Egg
- 1 Yolk
- 1 tsp Vanilla extract 4g
- Cream the butter, brown sugar and honey until light and creamy.
- Add the flours, salt and cinnamon and mix until just combined.
- Roll between two sheets of parchment paper until quite thin. Peel off the top parchment paper and slide the dough onto a cookie sheet. Bake at 350 F until golden and crisp.
- You’ll have more than what you need, so go ahead and snack. Pulse the cookies in a food processor or beat (in a bag with a rolling pin) with a little softened butter until you can pick up the crumbs and squeeze them together.
- Press the crumbs into a parchment paper lined pan; 8″x8″ for thicker bars or 10×10″ for thinner ones. Set aside and make your batter. Turn the oven down to 280 F.
- Cream the cream cheese and sugar in the bowl of a stand mixer or with a hand held mixer until very smooth. If the cream cheese is cold, this make take a few extra minutes.
- Add the flour, eggs and cream and mix until smooth once more. Add the vanilla extract.
- Pour the batter over the crust. Place the cake pan on top of a cookie sheet and bake at 280F until just set in the center. Turn the oven off and let the cake cool for a few minutes with the oven open before moving it.
- Once the cheesecake has cooled, place it in the freezer overnight. Cut the squares when still frozen and top with desired fruit or jam.