Cinnamon Roll Cheesecake Bars (Print Format)
Creamy cheesecake with brown sugar cinnamon swirls on a cinnamon graham crust; rich and comforting flavors in every bite.
# Ingredients:
→ Crust
01 -
2 cups cinnamon graham crackers, finely crushed
02 -
1/3 cup unsalted butter, melted
03 -
1/4 cup brown sugar
→ Cheesecake Filling
04 -
16 oz cream cheese, softened
05 -
2/3 cup granulated sugar
06 -
2 large eggs
07 -
1 tbsp vanilla extract
08 -
1/2 cup sour cream
→ Cinnamon Swirl
09 -
1 cup brown sugar
10 -
1/4 cup all-purpose flour
11 -
2 to 3 tbsp ground cinnamon
12 -
6 tbsp unsalted butter
# Steps:
01 -
Preheat oven to 325°F. Line an 8x8-inch pan with foil, extending edges over sides. Spray foil with cooking spray and set aside.
02 -
Combine cinnamon graham cracker crumbs, melted butter, and brown sugar until moistened. Press firmly into the bottom of the prepared pan. Bake 10-12 minutes until golden, then remove and leave oven on.
03 -
In a stand mixer, beat cream cheese and sugar until fluffy, about 1 minute. Add eggs one at a time, beating well after each. Mix in vanilla, then sour cream until smooth. Set aside.
04 -
Melt together brown sugar, flour, cinnamon, and butter in a medium saucepan over low heat, stirring until smooth. Remove from heat and set aside.
05 -
Spread half of the cheesecake mixture over the baked crust. Spoon half of the cinnamon mixture on top, then use a knife to draw lines and swirl layers gently. Repeat with remaining cheesecake and cinnamon mixture, swirling again.
06 -
Bake for 35-40 minutes until the cheesecake is set but the center slightly jiggles. Cool completely, then refrigerate at least 2 hours before serving.
# Tips:
01 -
For best texture, allow bars to chill thoroughly before slicing.