Decadent Cinnamon Roll Cheesecake Bars: The Ultimate Sweet Treat Recipe
Indulge in the perfect blend of cinnamon rolls and cheesecake with these Cinnamon Roll Cheesecake Bars. This easy-to-make dessert combines a buttery graham cracker crust, a creamy cheesecake layer, and a rich cinnamon swirl for a decadent treat that’s sure to impress. Whether you’re hosting a gathering or simply craving something sweet, these bars are a crowd-pleaser that delivers on flavor and texture.
Ingredients
FOR THE CRUST:
- 2 cups cinnamon graham crackers, finely crushed
- 1/3 cup butter, melted
- 1/4 cup brown sugar
FOR THE CHEESECAKE:
- 2 (8 oz pkg) cream cheese, at room temperature
- 2/3 cup sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1/2 cup sour cream
FOR THE CINNAMON SWIRL:
- 1 cup brown sugar
- 1/4 cup all-purpose flour
- 2-3 Tbsp ground cinnamon (adjust to taste)
- 6 Tbsp butter, melted
Preparation
Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with foil, allowing the edges to overhang for easy removal. Spray the foil with cooking spray and set aside.
In a medium bowl, mix the cinnamon graham cracker crumbs, melted butter, and brown sugar until fully combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10-12 minutes or until golden brown. Remove from the oven and keep it preheated.
While the crust bakes, prepare the cheesecake layer. In a stand mixer, beat the cream cheese and sugar until smooth and fluffy, about 1 minute. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated. Set aside.
In a medium saucepan, combine the brown sugar, flour, cinnamon, and melted butter for the cinnamon swirl. Cook over medium heat, stirring until smooth. Remove from heat and set aside.
Spread half of the cheesecake mixture over the baked crust. Drizzle half of the cinnamon swirl mixture on top and create swirls using a butter knife. Repeat with the remaining cheesecake and cinnamon swirl mixtures, swirling them together for a marbled effect.
Bake for 35-40 minutes or until the cheesecake is set but still slightly jiggly in the center. Allow to cool completely at room temperature, then refrigerate for at least 2 hours before serving. Enjoy these irresistible Cinnamon Roll Cheesecake Bars as a perfect dessert or sweet snack!
Nutrition
Serving: 1/12th of the recipe | Calories: 321kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 339mg | Potassium: 62mg | Fiber: 1g | Sugar: 28g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg
