King Cake Cheesecake Bars
Ingredients
- 2 cups cinnamon graham cracker crumbs
- 1/3 cup unsalted butter melted
- 16 ounces cream cheese softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted, for the swirl
- 2 tablespoons each purple green and gold sanding sugar
Instructions
- Preheat the oven to 325°F and line an 8x8-inch pan with parchment, leaving an overhang on two sides.
- Mix the graham crumbs with the 1/3 cup melted butter and press firmly into the pan bottom.
- Bake the crust 8 minutes, then cool while making the filling.
- Beat the cream cheese and sugar until smooth, then add eggs one at a time, then sour cream and vanilla.
- Pour the cheesecake filling over the crust and smooth the top.
- Stir brown sugar, cinnamon and the 2 tablespoons melted butter together and drizzle over the filling.
- Drag a knife through the drizzle in swirling lines to marble it into the top.
- Bake 32 to 36 minutes, until the edges are set and the center still wobbles gently when the pan is nudged.
- Cool to room temperature, then refrigerate at least 4 hours, until fully firm.
- Lift out using the parchment overhang and cut into 9 bars.
- Scatter purple, green and gold sugar over the top just before serving.
Good to Know
Bars keep covered in the fridge up to 4 days, so this is the one to make two days ahead without worry.