Many people love cheesecake but never really tried to make one themselves. Read this recipe about Cinnamon Roll Cheesecake Bars and try making it yourself.
Most people love cheesecake, but many people have never tried to make one themselves. They may read recipes and see things like water baths and springform pans and think, “Nope. Cheesecake is too complicated for me.” This recipe for Cinnamon Roll Cheesecake Bars takes away any of the complications that baking a homemade cheesecake may present.
Cinnamon Roll Cheesecake Bars Recipe
- Electric Mixer
- Aluminum foil
- 2 Cups Graham Crackers finely Crushed
- ⅓ Cup Butter
- ¼ Cup Brown Sugar
- 2 8 ounce blocks of cream cheese, softened at room temperature
- ⅔ Cup Sugar
- 2 Eggs
- 1 tbsp Vanilla Extract
- ½ Cup Sour Cream
Cinnamon Swirl Ingredients:
- 1 Cup Brown Sugar
- ¼ Cup Flour
- 2 tbsp Cinnamon
- 6 tbsp Butter
- Turn on your oven to 325 degrees to preheat.
- Line a nine inch square square pan with aluminum foil. To do this easily, turn the pan upside down and place it on your work surface. Mold the foil to the bottom of your pan, gently lift the foil, flip the pan right-side up, and then set the molded foil into the pan. Spray the foil with cooking spray and set the prepared pan aside.
- First, you will prepare the crust. In a medium sized bowl, stir together the graham cracker crumbs with the melted butter and the brown sugar. Use your hands to press the mixture on the bottom of the pan in an even layer.
- Put the pan in the oven and bake the crust for about 10 to 12 minutes. When the crust is golden brown, remove it from the oven.
- As the crust is baking, you can prepare the cheesecake filling. Wipe out the bowl that you used for the crust with a clean paper towel. Put the cream cheese and sugar in the bowl and beat them together with an electric mixer for about a minute. Add the eggs, beating after each one. Add the vanilla and the sour cream. Set this bowl aside and move on to making the cinnamon swirl mixture.
- In a medium sized saucepan, melt the butter and add the brown sugar, stirring to combine. Add the flour and the cinnamon.
- Spread half of the cheesecake mixture into the prebaked crust. Spoon about half of the cinnamon mixture onto the cheesecake. Use a butter knife to swirl the cinnamon mixture into the cheesecake.
- Add the remaining cheesecake mixture. Top the cheesecake with the rest of the cinnamon mixture and swirl it again.
- Bake the cheesecake bars for about 35 to 40 minutes. The cheesecake will be set and the center of the bars will be just slightly jiggly.
- Remove the cheesecake bars from the oven and let them cool on the counter for about an hour. Cover the pan with foil or a lid and refrigerate for 2 or 3 hours. Remove the bars from the refrigerator. Use the aluminum foil to lift the bars from the pan to a cutting board. Slice the bars into one inch squares. Serve.
- Keep leftovers in the refrigerator for up to a week in a tightly sealed container.