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I have this constant debate in my head. Is it a cinnamon roll morning or a cheesecake kind of day? It’s a tough call.
One is warm, gooey, and spiced to perfection. The other is cool, creamy, and wonderfully tangy. What if you didn’t have to choose?
That’s where these Cinnamon Roll Cheesecake Bars come in. They are the perfect mashup of two of the best desserts on the planet.
We’re talking a buttery, cinnamon-sugar crust, a rich cheesecake filling, and a beautiful swirl of more cinnamon goodness right on top. Finish it with a simple vanilla glaze, and you’ve got pure magic.
What You’ll Need
Here are the ingredients, broken down by each delicious layer. Don’t let the list intimidate you; it’s mostly common pantry staples.
For the Crust & Cinnamon Swirl:
- All-purpose flour
- Light brown sugar, packed
- Granulated sugar
- Ground cinnamon
- Salt
- Unsalted butter, melted
For the Cheesecake Filling:
- Cream cheese, softened to room temperature
- Granulated sugar
- Large eggs, at room temperature
- Sour cream, at room temperature
- Vanilla extract
- A pinch of salt
For the Vanilla Glaze:
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
Tools Required for Baking
You don’t need a lot of fancy equipment for this recipe. Here are the basics to get you started.
- 9×13 inch baking pan
- Parchment paper
- Mixing bowls (at least two)
- Electric mixer (stand or hand-held)
- Rubber spatula
- Measuring cups and spoons
- Whisk
How to Make Cinnamon Roll Cheesecake Bars
Let’s get down to business. Follow these steps carefully, and you’ll have perfect bars every time.
Step 1: Prep Your Pan and Crust Mixture
First, preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides to use as handles later.
In a medium bowl, whisk together the flour, light brown sugar, granulated sugar, cinnamon, and salt for the crust. Pour in the melted butter and mix with a fork until it forms coarse, damp crumbs.
Step 2: Form the Crust
Set aside 1 cup of this crumb mixture. This will be used for the cinnamon swirl on top.
Press the remaining crumb mixture firmly and evenly into the bottom of your prepared pan. Bake for 12-15 minutes, or until it’s lightly golden. Let it cool slightly while you make the filling.
Step 3: Make the Cheesecake Filling
In a large bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s completely smooth and creamy. Scrape down the sides of the bowl often.
Add the granulated sugar and salt, then beat until smooth. Add the eggs one at a time, mixing on low speed just until each one is incorporated. Don’t overmix!
Finally, mix in the sour cream and vanilla extract on low speed until just combined. Your filling should be smooth and velvety.
Step 4: Assemble and Bake
Pour the cheesecake filling over the slightly cooled crust and spread it into an even layer.
Sprinkle the reserved 1 cup of crumb mixture evenly over the top of the cheesecake filling. Gently use a knife to swirl the topping into the filling. A few simple drags through the batter is all you need.
Bake for 30-35 minutes. The edges should look set, but the center will still have a slight wobble to it. That’s perfect.
Step 5: Cool Completely
Turn off the oven and let the cheesecake bars cool in the oven with the door cracked open for 1 hour. This slow cooling process helps prevent cracks.
Remove the pan from the oven and let it cool completely on a wire rack at room temperature. Then, cover it with plastic wrap and transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight.
Step 6: Glaze and Serve
Once the bars are fully chilled, prepare the glaze. In a small bowl, whisk together the powdered sugar, a tablespoon of milk, and vanilla extract.
Add more milk, a tiny bit at a time, until you reach your desired drizzling consistency. Drizzle the glaze over the chilled bars. Use the parchment paper handles to lift the bars out of the pan, then cut into squares and serve cold.
Pro Tips
After making these dozens of times, I’ve picked up a few tricks. These will help you nail the recipe on your first try.
1. Room Temperature is Non-Negotiable.
I can’t stress this enough. Your cream cheese, eggs, and sour cream MUST be at room temperature. Cold ingredients don’t blend well and will leave you with a lumpy cheesecake. Leave them on the counter for about 2 hours before you start.
2. Don’t Overmix the Filling.
When you add the eggs, mix on low speed and only until they disappear into the batter. Overmixing incorporates too much air, which causes the cheesecake to puff up in the oven and then crack as it cools.
3. The Swirl is an Art, Not a Science.
Don’t overthink the cinnamon swirl. After sprinkling the crumb topping, just drag a butter knife through the top layer a few times. You want distinct ribbons of cheesecake and cinnamon, not a muddy brown mixture.
4. Patience is a Virtue (Especially for Chilling).
The hardest part of this recipe is waiting for the bars to chill. But it’s essential for the cheesecake to set properly. If you cut into them too early, you’ll have a delicious, creamy mess. Chilling overnight is always best.
Substitutions and Variations
Want to change things up? This recipe is wonderfully flexible. Here are a few ideas.
| Modification | How to Do It |
|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free flour blend for the crust. |
| Nutty Crunch | Add 1/2 cup of chopped pecans to the crumb topping. |
| Lower Fat | Use Neufchâtel cheese and light sour cream. |
| Extra Spice | Add 1/4 tsp of nutmeg or cardamom to the cinnamon swirl. |
Make-Ahead Tips
These bars are the perfect make-ahead dessert. In fact, they taste even better the next day.
You can bake the bars completely, let them cool, and store them in the fridge (covered) for up to 2 days before you plan to serve them. Just wait to add the glaze until right before you’re ready to slice and serve.
Leftovers and Storage
If you somehow end up with leftovers, storing them is easy.
Place the cut bars in an airtight container and keep them in the refrigerator. They will stay fresh and delicious for up to 5 days.
For longer storage, you can freeze them. Place the bars on a baking sheet and freeze until solid, then wrap them individually in plastic wrap and place them in a freezer-safe bag. They’ll last for up to 3 months. Thaw them in the fridge overnight before enjoying.
Nutritional Facts and Meal Pairings
Here’s a look at what you can expect from these bars and what to serve them with.
| Estimated Nutrition & Pairings | |
|---|---|
| Nutrition (per bar) | Calories: ~350 kcal, Fat: ~22g, Carbs: ~35g, Protein: ~5g. (This is an estimate and can vary.) |
| Diet Swaps | For a lower-sugar version, use a sugar substitute in the filling. Results may vary. |
| Pairing Suggestions | A hot cup of black coffee, a cold glass of milk, or a simple scoop of vanilla bean ice cream. |
| Time-Saving Tip | While the crust is baking, use that time to mix your cheesecake filling. |
Frequently Asked Questions
Here are answers to some common questions that might pop up.
Q1. Why did my cheesecake crack on top?
Ans: Cracks are usually caused by overmixing the filling (especially after adding eggs), or by cooling the cheesecake too quickly. Follow the cooling instructions in the recipe to help prevent this.
Q2. Can I use a different size pan?
Ans: You can, but you’ll need to adjust the baking time. An 8×8 or 9×9 inch pan will result in thicker bars that need more time in the oven. Keep an eye on the center wobble to check for doneness.
Q3. My crust was too dry and crumbly. What happened?
Ans: This usually comes down to measuring. Make sure you measured your flour and butter correctly. If it seems too dry, you can add another tablespoon of melted butter until the mixture holds together when pinched.
Q4. Is it really necessary to chill the bars before cutting?
Ans: Yes, absolutely! The chilling time allows the cheesecake to fully set. If you skip this step, you won’t get clean, neat slices. It will be more of a scoopable dessert, which is still tasty but not the goal here.
Wrapping Up
There you have it—a dessert that ends the debate between cinnamon rolls and cheesecake once and for all. It’s rich, creamy, perfectly spiced, and surprisingly simple to put together.
This is a recipe that’s guaranteed to impress. It’s perfect for potlucks, family gatherings, or just a Tuesday night when you need something special.
Give these Cinnamon Roll Cheesecake Bars a try. I know you’ll love them. When you do, come back and leave a comment below. I’d love to hear how they turned out for you!
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