Blender Cinnamon Roll Cheesecake Bars
Ooey gooey cinnamon roll cheesecake bars with creamy filling and beautiful cinnamon swirls. Easy blender method makes these bars perfect for any gathering.
Equipment
- 8-inch square baking pan
- Blender
- Mixing bowls
- knife for swirling
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 6 tablespoons butter melted
- 1/2 teaspoon salt
- 16 oz cream cheese softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 6 tablespoons butter melted for cinnamon swirl
- 1 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup all-purpose flour
Instructions
- Preheat oven to 350°F and grease an 8-inch square baking pan.
- Make the crust by combining graham cracker crumbs, 1/4 cup brown sugar, melted butter, and salt. Press firmly into prepared pan and bake 8 minutes. Cool completely.
- Reduce oven to 325°F. In blender, combine cream cheese, granulated sugar, and vanilla. Blend until smooth.
- Add sour cream to blender and blend once more. Add eggs one at a time, blending between each addition until smooth.
- Make cinnamon swirl by stirring together 6 tablespoons melted butter, dark brown sugar, cinnamon, and flour until smooth.
- Pour half the filling over cooled crust. Dot with half the cinnamon mixture and swirl gently with knife.
- Add remaining filling and cinnamon mixture. Swirl once more for marbled effect.
- Bake 35-40 minutes until center is mostly set but still slightly jiggly.
- Chill 2 hours until firm before slicing into bars.
Notes
- Room temperature ingredients blend smoother
- Don't over-swirl or you'll lose the marbled effect
- Cool completely before slicing for clean cuts
- Store covered in fridge up to 5 days