Description

Delight in these Cinnamon Roll Cheesecake Bars, a perfect blend of creamy cheesecake and sweet cinnamon swirl on a graham cracker crust. This easy-to-make dessert combines the classic flavors of cinnamon rolls with a rich cheesecake texture, topped with a smooth vanilla glaze. Ideal for gatherings or a cozy treat, these bars are sure to satisfy any sweet tooth.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/2 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake Filling

16 ounces cream cheese, softened
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream

Cinnamon Swirl

1/4 cup unsalted butter, melted
1/2 cup brown sugar, packed
1 tablespoon ground cinnamon

Glaze

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Prepare the crust: Preheat the oven to 325°F and line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the bottom of the prepared pan to form the crust. Bake for 8 minutes, then set aside to cool slightly.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until combined. Mix in vanilla extract and sour cream until smooth. Pour the cheesecake batter evenly over the crust.
Prepare the cinnamon swirl: In a separate bowl, combine melted butter, brown sugar, and cinnamon. Drop spoonfuls of the cinnamon mixture over the cheesecake layer and use a knife to gently swirl it through the batter.
Bake the bars: Bake for 35 to 40 minutes or until the center is set but slightly jiggly. Remove from the oven and cool completely at room temperature, then refrigerate for at least 3 hours or until fully chilled.
Make the glaze and serve: In a small bowl, whisk together powdered sugar, milk, and vanilla to make the glaze. Drizzle over the chilled bars before slicing and serving.

Notes

For clean slices, use a sharp knife and wipe it clean between cuts.
Make sure the cream cheese is fully softened to avoid lumps.
Store leftovers in the refrigerator for up to 5 days.