Cinnamon Roll Cheesecake Bars
User Reviews
4.9
Cinnamon Roll Cheesecake Bars
Description
The base is a crust of finely ground graham crackers mixed with sugar, cinnamon, and melted butter pressed into a pan and pre-baked slightly to set. The cheesecake layer features softened cream cheese beaten with egg, sugar, and vanilla until smooth and foamy. Over this, a cinnamon roll filling made of butter, cinnamon, brown sugar, vanilla, and a touch of flour is drizzled and swirled through with a toothpick, creating a marbled cinnamon effect throughout the cheesecake.
After baking, the bars are cooled thoroughly, then chilled to firm the cheesecake layer. This bar format offers the flavors of cinnamon rolls with the richness and texture of cheesecake in a convenient handheld form, suitable for dessert or special occasions.
These bars can be stored in an airtight container in the refrigerator for up to one week, retaining their creamy texture and cinnamon flavor. The recipe allows for straightforward preparation without complicated rolling or layering.
Ingredients
Crust
- 12 graham cracker sheets
- ¼ cup sugar
- ½ cup butter melted
- 1 tablespoon cinnamon
Cinnamon Roll Filling
- ¼ cup butter
- ½ tablespoon cinnamon
- ½ cup brown sugar
- ¼ teaspoon vanilla
- 1 tablespoon flour
Cheesecake
- 16 ounces cream cheese softened
- 1 egg at room temperature
- ⅓ cup sugar
- 2 teaspoons vanilla
Instructions
- Preheat oven to 350, line an 8x8 inch pan with foil and grease with cooking spray.
- Pulse graham crackers in your food processor until fine crumbs form. Add sugar and cinnamon and pulse. Add melted butter and continue to pulse another 30 seconds. Press mixture into prepared pan. Bake 5 minutes.
- Prepare cinnamon roll filling. In a small sauce pan combine butter, cinnamon, and brown sugar. Cook over medium heat and stir until butter is melted and ingredients are combined. Stir in vanilla and flour.
Cheesecake
- In a large bowl whisk together egg and sugar until foamy. Add cream cheese and vanilla until smooth. Pour mixture on top of baked crust. Drizzle cinnamon roll filling over cheesecake layer in any pattern you desire and use a toothpick to swirl into cheesecake layer.
- Bake 20 minutes or until cheesecake is set. Allow to cool 30 minutes, then continue cooling in the fridge. When completely cooled, cut and serve. Store in airtight container in fridge.
Notes
- Store bars in an airtight container in the refrigerator for up to one week to maintain freshness.
- Cooling completely before slicing helps prevent the cheesecake from cracking or breaking apart.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 237mg | 10% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 555IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 85mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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