Description
These Blender Cinnamon Roll Cheesecake Bars combine a buttery graham cracker crust with a creamy cinnamon-spiced cheesecake layer, topped with a luscious cinnamon swirl and a sweet vanilla glaze. Perfectly balanced in sweetness and flavor, these bars are an easy twist on classic cinnamon rolls, baked to perfection and served as convenient squares for any occasion.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
For the Cinnamon Swirl
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar, packed
- 1 tablespoon ground cinnamon
For the 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 on the sides to help lift the bars out easily after baking.
- Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until combined. Firmly press this mixture into the bottom of the prepared baking pan. Bake in the preheated oven for 8-10 minutes until the crust is lightly golden. Remove from the oven and allow it to cool completely.
- Make the Cheesecake Layer: In a blender or food processor, blend the softened cream cheese, granulated sugar, eggs, vanilla extract, and ground cinnamon until the mixture is smooth and creamy. Pour this cheesecake batter evenly over the cooled crust, spreading it out smoothly.
- 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, gently swirl the cinnamon mixture into the cheesecake layer to create a marbled effect.
- Bake: Place the pan in 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 to cool completely in the pan.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk (starting with 1 tablespoon and adding more if needed for consistency), and vanilla extract until smooth and pourable.
- Serve: Drizzle the glaze evenly over the cooled cheesecake bars. Use the parchment paper overhang to lift the bars out of the pan. Cut into 12 squares and serve.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
- Allow the crust to cool completely before adding the cheesecake layer to prevent mixing.
- You can adjust the thickness of the glaze by adding more or less milk.
- For easier slicing, chill the bars for an hour before cutting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Optional: Add chopped nuts or raisins to the cinnamon swirl for added texture.
