So lately I’ve been on a cinnamon roll kick. This is probably because I never make cinnamon rolls because when I do, I promptly make it a one-woman race to see how many I can eat in a single sitting. Not surprisingly, I always win. Also not surprisingly, all the cinnamon rolls are gone.
In my head, I’ve been plotting and planning different cinnamon roll-esque recipes to share with you guys. One was the recipe for these Cinnamon Roll Cheesecake Bars, the ones you see here. The other was for a cinnamon roll bundt cake which, it turns out, defied all laws of gravity and stayed inside the confines of the pan forever and ever.
I literally had to chisel it out with a knife and a spatula, contorting the pan around my body in ways no pan should be contorted, until it finally released and the bottom half plopped onto the counter all lame-like and pathetic.
2 cups cinnamon graham crackers finely crushed
1/3 cup butter melted
1/4 cup brown sugar
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2 (8 oz pkg) cream cheese at room temperature
2/3 cup sugar
1 Tbsp vanilla extract
1/2 cup sour cream
FOR CINNAMON SWIRL:
1 cup brown sugar
1/4 cup all-purpose flour
2-3 Tbsp ground cinnamon depending on how cinnamony you want it
6 Tbsp butter
Preheat the oven to 325 degrees F. Line an 8×8 pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil with cooking spray; set aside.
In a medium bowl, stir together the cinnamon graham crumbs, melted butter, and brown sugar together until completely moistened. Press the mixture evenly along the bottom of the pan and bake for approx. 10-12 minutes or until golden. Remove from the oven but keep the oven on.
While the crust bakes, prepare your cheesecake. In the bowl of a stand mixer, cream together the cream cheese and sugar until fluffy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla. Lastly, beat in the sour cream. Set mixture aside.
Meanwhile, in a medium saucepan, melt together the brown sugar, flour, cinnamon and butter, stirring until smooth. Set aside.
Spread half of the cheesecake mixture into the prepared crust. Top with half of the cinnamon mixture. I like to draw lines with the cinnamon mixture into the cheesecake and then swirl them together with a butter knife. Top with remaining cheesecake, then remaining cinnamon mixture, swirling together.
Bake for approx. 35-40 minutes or until cheesecake is set and the center is just a little jiggly. Cool completely, then refrigerate for at least 2 hours before serving.
Serving: 1/12th of the recipe | Calories: 321kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 339mg | Potassium: 62mg | Fiber: 1g | Sugar: 28g | Vitamin A: 532IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg