Description
Delight in these Blender Cinnamon Roll Cheesecake Bars that combine the rich, creamy texture of cheesecake with the comforting flavors of cinnamon rolls. With a crunchy graham cracker crust and a sweet cinnamon swirl, topped with a smooth vanilla glaze, this easy-to-make dessert is 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
Vanilla 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 make removing the bars easier after baking.
- Prepare the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press this firmly and evenly into the bottom of the prepared baking pan. Bake the crust for 8-10 minutes until it’s lightly golden and set aside 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 completely smooth and creamy. Pour this cheesecake batter evenly over the cooled crust, smoothing the surface with a spatula.
- Add the Cinnamon Swirl: In a small bowl, mix the melted butter, brown sugar, and ground cinnamon until well combined. Using a spoon, drizzle this cinnamon mixture over the cheesecake layer. Swirl through the batter using a knife or toothpick to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until the cheesecake layer is set but still slightly jiggly in the center and the edges are lightly browned.
- Cool Completely: Remove the bars from the oven and allow them to cool completely in the pan to room temperature. This step ensures the bars will firm up and make cutting easier.
- Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk (starting with 1 tablespoon and adding more if needed), and vanilla extract until smooth and pourable. Drizzle this glaze over the cooled cheesecake bars evenly.
- Serve: Using the parchment overhang, carefully lift the bars out of the pan. Cut into 12 equal squares and serve. Enjoy the creamy, cinnamony deliciousness!
Notes
- Ensure the cream cheese is softened to room temperature for the smoothest cheesecake batter.
- Do not overbake the cheesecake; it should be set but slightly jiggly in the center when done.
- You can adjust the milk quantity in the glaze to achieve your desired consistency.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- If desired, add chopped nuts or raisins into the cinnamon swirl for extra texture.
