Creamy Cinnamon Roll Cheesecake Bars

These Cinnamon Roll Cheesecake Bars are a dreamy, creamy treat that combines the best of both worlds: the soft, luscious texture of cheesecake with the warm, comforting flavors of cinnamon rolls. Perfect as a special breakfast or a delightful dessert, they blend a cinnamon graham cracker crust, creamy vanilla cheesecake, and a gooey brown sugar cinnamon swirl into a harmonious bite of sweet joy.

I first made these bars when I was craving cinnamon rolls but wanted less mess and fewer leftovers. Now they are a staple at our brunches and always disappear fast.

Ingredients

• Cinnamon graham crackers: finely crushed for a spiced, crunchy base choose fresh crackers without cracks for the best texture
• Butter: melted to bind the crust and enrich the bars with a silky mouthfeel
• Brown sugar: adds a deep caramel note to the crust and filling swirl
• Cream cheese: at room temperature for smooth, fluffier cheesecake avoid cold cream cheese for a lumpy batter
• Granulated sugar: sweetens the cheesecake just right without overpowering
• Eggs: bind the cheesecake and give it structure large eggs work best
• Vanilla extract: provides a warm, sweet aroma that complements cinnamon perfectly
• Sour cream: ensures the cheesecake is creamy and moist preventing dryness
• All-purpose flour: stabilizes the cinnamon swirl and keeps it from becoming too runny
• Ground cinnamon: the star spice of the swirl adjust the amount based on how bold you want that cinnamon kick
• Butter in the cinnamon swirl mixture: enriches and helps it melt into a luscious, gooey topping

Step-by-Step Instructions

Preheat and Prepare the Pan:

Set your oven to 325 degrees Fahrenheit. Line an 8 by 8 inch baking pan with foil, making sure the foil extends over the edges for easy removal later. Lightly spray the foil with cooking spray to prevent sticking and set aside.

Make and Bake the Crust:

Combine the cinnamon graham cracker crumbs, melted butter, and brown sugar in a medium bowl until the mixture is evenly moistened. Press this mixture firmly and evenly across the bottom of the prepared pan. Bake for about 10 to 12 minutes until the crust turns golden and fragrant. Remove from oven but keep it on.

Mix the Cheesecake Batter:

Using a stand mixer or hand mixer, beat the cream cheese and sugar together until the texture is light and fluffy, about one minute. Add the eggs one at a time, beating well after each addition so everything is fully incorporated. Stir in the vanilla extract. Finally, add the sour cream and mix until silky and smooth. Set this mixture aside.

Prepare the Cinnamon Swirl:

In a medium saucepan over low heat, melt together the brown sugar, all-purpose flour, ground cinnamon, and butter. Stir gently until the mixture becomes smooth, gooey, and aromatic. Remove from heat and set aside to cool slightly.

Assemble the Bars:

Spread half of the cheesecake batter evenly over the warm crust. Dollop half of the cinnamon swirl mixture on top. Use a butter knife to draw lines through both layers, swirling the cinnamon filling gently into the cheesecake. Repeat by layering the remaining cheesecake batter and swirl topping, then swirl one more time with the knife to create a marbled effect.

Bake to Perfection:

Bake for approximately 35 to 40 minutes or until the cheesecake is mostly set and the center still has a slight jiggle. Remove from the oven and allow to cool completely on a wire rack.

Chill and Serve:

Refrigerate the bars for at least two hours so they firm up and flavors meld. Use the foil edges to lift the bars from the pan, slice, and enjoy.

Save

My favorite part is definitely the cinnamon swirl. It’s gooey, buttery, and packed with spice that sneaks into every bite—reminds me of cozy weekend mornings spent with my family and a big pot of coffee.

Storage Tips

Store these bars covered in the refrigerator for up to five days. The flavors actually deepen after a day or two. You can also freeze uncut bars wrapped tightly in foil and plastic wrap for up to a month. Thaw overnight in the fridge before serving.

Ingredient Substitutions

If you do not have cinnamon graham crackers, use regular graham crackers and add 1 to 2 teaspoons of ground cinnamon into the crumbs for the crust. Greek yogurt can replace sour cream if needed—it provides similar creaminess. For a dairy-free twist, try vegan cream cheese and butter substitutes, though texture may differ.

Serving Suggestions

Serve these bars slightly chilled or at room temperature with a dusting of powdered sugar and a drizzle of cream cheese glaze or maple syrup. Fresh fruit like berries or apple slices adds a tart contrast. They also pair beautifully with a hot cup of chai tea or strong coffee.

Cultural Context

Cinnamon rolls are a beloved treat in American and Nordic baking traditions, often served warm for breakfast or special occasions. This recipe marries classic cinnamon roll flavors with creamy cheesecake, resulting in a modern twist that blends cozy familiar tastes with rich, indulgent dessert textures.

Recipe FAQs

→ What type of crust is used in these bars?

A cinnamon graham cracker crust made with finely crushed cinnamon graham crackers mixed with melted butter and brown sugar, baked until golden and firm.

→ How is the cinnamon swirl made?

The swirl combines melted butter, brown sugar, ground cinnamon, and a bit of flour, which is stirred together until smooth and drizzled over the cheesecake before swirling.

→ What makes the cheesecake filling creamy and light?

The cheesecake filling uses softened cream cheese beaten with sugar, eggs, vanilla, and sour cream, which adds smoothness and a slight tang while keeping it fluffy.

→ How do you achieve the swirl effect on the bars?

After layering the cheesecake and cinnamon mixture, a butter knife is used to gently swirl the two mixtures together for a marbled, cinnamon-infused pattern.

→ Can these bars be prepared ahead of time?

Yes, they benefit from chilling for at least 2 hours after baking, which helps set the texture and meld the flavors.