Description
These Blender Cinnamon Roll Cheesecake Bars combine the rich creaminess of cheesecake with the warm flavors of cinnamon rolls. Featuring a graham cracker crust, a smooth cinnamon-spiced cheesecake layer, a cinnamon swirl topping, and a sweet glaze, these bars are perfect for dessert lovers seeking an easy, delicious treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Cinnamon Swirl
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal of the bars.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared baking pan. Bake for 8-10 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool.
- Make the Cheesecake Layer: In a blender or food processor, blend the softened cream cheese, granulated sugar, eggs, vanilla extract, and ground cinnamon until the mixture is smooth and creamy. Pour this cheesecake batter evenly over the cooled crust in the pan.
- Add the Cinnamon Swirl: In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon. Drizzle this cinnamon swirl mixture evenly over the cheesecake layer. Use a knife or toothpick to gently swirl the cinnamon mixture through the cheesecake for a marbled effect.
- Bake the Bars: Place the pan in the oven and bake for 30-35 minutes, or until the cheesecake is set and the edges are lightly browned. Once done, remove from the oven and allow the bars to cool completely in the pan.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more if needed for consistency), and vanilla extract until smooth. Drizzle this glaze evenly over the cooled cheesecake bars.
- Serve: Using the parchment paper overhang, lift the cheesecake bars out of the pan. Cut into 12 equal squares. Serve and enjoy the creamy, cinnamon-infused treat!
Notes
- Be sure to let the bars cool completely before adding the glaze to prevent it from melting and running off.
- For a thicker glaze, use less milk; for a thinner glaze, add more milk gradually.
- You can substitute the graham cracker crust with digestive biscuits if preferred.
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Store leftover cheesecake bars in an airtight container in the refrigerator for up to 4 days.
