Description
These Blender Cinnamon Roll Cheesecake Bars combine the sweet, spicy flavors of classic cinnamon rolls with creamy cheesecake in an easy-to-make bar format. Featuring a buttery graham cracker crust, a smooth cinnamon-spiced cheesecake layer, and a cinnamon-sugar swirl topping, finished with a sweet vanilla glaze, these bars are perfect for dessert or a special brunch treat.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Cinnamon Swirl
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
Glaze
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the Oven. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang to allow easy removal of the bars once baked.
- Prepare the Crust. In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until combined. Press this mixture firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 8-10 minutes until it turns lightly golden. Remove from the oven and set aside to cool.
- Make the Cheesecake Layer. Add the softened cream cheese, granulated sugar, eggs, vanilla extract, and ground cinnamon to a blender or food processor. Blend until completely smooth and creamy. Pour this cheesecake batter evenly over the cooled crust, spreading with a spatula if needed.
- Add the Cinnamon Swirl. In a small bowl, combine the melted butter, brown sugar, and ground cinnamon. Drizzle this mixture over the cheesecake layer in the pan. Using a knife or toothpick, swirl the cinnamon mixture gently into the cheesecake batter to create a marbled effect.
- Bake the Bars. Place the baking pan back into the oven and bake for 30-35 minutes, or until the cheesecake is set, and the edges are lightly browned. Remove from the oven and allow the bars to cool completely in the pan.
- Prepare the Glaze. In a small bowl, whisk together the powdered sugar, milk (starting with 1 tablespoon and adding more as needed for desired consistency), and vanilla extract until smooth. Drizzle this glaze evenly over the cooled bars.
- Serve. Use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into 12 squares and serve. Enjoy your delicious cinnamon roll cheesecake bars!
Notes
- Ensure the cream cheese is softened for smooth blending and a creamy cheesecake texture.
- Press the crust firmly to create a sturdy base for the bars.
- To achieve an appealing swirl, use a gentle swirling motion without over-mixing the cinnamon topping into the cheesecake layer.
- The glaze consistency can be adjusted by adding milk gradually; too much milk will make it runny, too little will make it thick.
- Bars can be stored covered in the refrigerator for up to 5 days.
- For a richer flavor, consider adding a pinch of nutmeg or allspice to the cheesecake batter.
