Description
Delight in these Blender Cinnamon Roll Cheesecake Bars, combining a buttery graham cracker crust with a creamy cinnamon-infused cheesecake layer and a luscious cinnamon swirl. Finished with a sweet vanilla glaze, these bars offer all the flavors of a classic cinnamon roll in a convenient, easy-to-make bar form perfect for any occasion.
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 for easy removal of the bars later.
- Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust. Bake the crust for 8-10 minutes until it turns lightly golden. Remove from oven and let it cool while you prepare the cheesecake layer.
- Make the Cheesecake Layer: In a blender or food processor, combine the softened cream cheese, granulated sugar, eggs, vanilla extract, and ground cinnamon. Blend until the mixture is completely smooth and creamy. Pour the cheesecake batter evenly over the cooled crust, spreading it out with a spatula to cover the surface.
- Add the Cinnamon Swirl: In a small bowl, whisk together the melted butter, brown sugar, and ground cinnamon until combined. Drizzle this cinnamon swirl mixture over the cheesecake layer. Use a knife or toothpick to gently swirl the cinnamon mixture into the cheesecake for a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the cheesecake is set and the edges are slightly browned. Remove from the oven and allow to cool completely in the pan to set fully.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon and add more if needed to reach desired consistency), and vanilla extract until smooth and pourable.
- Serve: Once the bars have cooled completely, lift them out of the pan using the parchment paper overhang. Drizzle the vanilla glaze over the top of the bars. Cut into 12 squares and enjoy your delicious cinnamon roll cheesecake bars.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth, lump-free cheesecake filling.
- Use parchment paper with an overhang for easy lifting of bars out of the pan once cooled.
- You can adjust the glaze consistency by adding more or less milk as needed.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- For a stronger cinnamon flavor, increase the cinnamon in the swirl or cheesecake layer slightly.
- Allow bars to cool completely before adding the glaze to prevent it from melting off.
