Blender Cinnamon Roll Cheesecake Bars are the ultimate fusion of two classic desserts: rich, creamy cheesecake and the warm, spiced flavors of cinnamon rolls. These bars are as decadent as they are easy to make, thanks to the simplicity of blending the filling and layering it with a buttery graham cracker crust and a cinnamon swirl. Perfect for holidays, potlucks, or an indulgent treat, these bars will become a go-to favorite for anyone who loves comforting flavors with a hint of sophistication.
The graham cracker crust provides a buttery, slightly crunchy base that complements the silky cheesecake filling. The cinnamon swirl, with its caramel-like richness, weaves through each layer, creating a delightful marbled effect that tastes as good as it looks.
Why You’ll Love This Recipe
• Easy to Make: Blending the filling makes preparation quick and mess-free.
• Perfect Combination: The creaminess of cheesecake meets the spiced sweetness of cinnamon rolls.
• Versatile: Great for dessert tables, gifting, or as a special treat for yourself.
• Crowd-Pleaser: A surefire hit with family and friends.
Ingredients
For the Crust:
• 1.5 cups graham cracker crumbs
• 1/4 cup brown sugar
• 6 tablespoons butter, melted
• 1 teaspoon cinnamon
For the Cheesecake Filling:
• 16 ounces cream cheese, softened (two 8 oz packages)
• 1/2 cup sour cream, at room temperature
• 2/3 cup sugar
• 2 large eggs, at room temperature
• 1 tablespoon vanilla extract
For the Cinnamon Swirl:
• 6 tablespoons butter, melted
• 1 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 cup flour
Instructions
Prepare the Crust:
1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter, and cinnamon. Mix until the mixture resembles wet sand.
3. Press the mixture firmly into the bottom of an 8×8-inch baking dish lined with parchment paper.
4. Bake the crust for 8 minutes. Remove from the oven and let it cool completely.
Make the Cheesecake Filling:
1. Reduce the oven temperature to 325°F (165°C).
2. In a blender or food processor, combine the cream cheese, sugar, and vanilla extract. Blend until smooth.
3. Add the sour cream and blend again until fully incorporated.
4. Add the eggs one at a time, blending after each addition until the mixture is creamy and smooth.
Assemble the Cheesecake:
1. Pour half of the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. Prepare the cinnamon swirl by mixing the melted butter, brown sugar, cinnamon, and flour in a small bowl until smooth.
3. Dot the first cheesecake layer with spoonfuls of the cinnamon mixture. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake.
4. Pour the remaining cheesecake filling over the swirled layer, smoothing it out. Repeat the cinnamon swirl process on top.
Bake:
1. Bake the cheesecake at 325°F for 35-40 minutes, or until the center is set but still slightly jiggly when gently shaken.
2. Remove the cheesecake from the oven and allow it to cool to room temperature.
Chill:
1. Refrigerate the cheesecake for at least two hours to firm up before slicing into bars. For cleaner cuts, wipe the knife with a damp cloth between slices.
Tips
• Room Temperature Ingredients: Ensure the cream cheese, sour cream, and eggs are at room temperature for a smoother filling.
• Cinnamon Mixture: For a more pronounced swirl, use a skewer or toothpick to create intricate designs.
• Parchment Paper: Line the baking dish with parchment paper for easy removal and slicing.
• Serving Suggestions: Top with a drizzle of cream cheese glaze or whipped cream for added decadence.
Storage Options
• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze individual bars wrapped in plastic wrap for up to 3 months. Thaw overnight in the refrigerator before serving.
Blender Cinnamon Roll Cheesecake Bars are a show-stopping dessert that combines the best of two beloved classics. They’re easy to make, irresistibly delicious, and sure to impress at any gathering!
