Cinnamon Bun Cheesecake Bars

Steps

• Base: Stir the yeast and sugar into the warm milk and let stand until foamy.
  ⏱ Start 8 min timer
• Base: Whisk in the egg and melted butter, stir in salt and flour to form a soft dough, and knead briefly, about 4 minutes, until smooth.
• Base: Press into a greased 9x13 pan, cover, and let rise until slightly puffy.
  ⏱ Start 45 min timer

  Tip: This only needs a short single rise — it's a base for a heavy topping, not a full standalone dough.

• Cheesecake: Beat the cream cheese and sugar until smooth, then beat in the eggs one at a time and the vanilla.
• Swirl: Whisk the swirl butter, brown sugar, and cinnamon together until smooth and pourable.
• Assemble: Pour the cheesecake batter over the risen dough base and smooth it out. Drizzle the cinnamon swirl over the top and drag a knife through in wide loops.
• Bake: Bake at 165°C (330°F) until the edges are set and the centre still has a slight jiggle when the pan is nudged.
  ⏱ Start 38 min timer

  Tip: Judge this like any baked custard — a fully firm centre means it's overbaked, since it keeps setting as it cools.

• Cool: Cool completely, then chill at least 2 hours before cutting into squares.
  ⏱ Start 120 min timer