Cinnamon Roll Cheesecake Bars

A cinnamon graham cracker crust topped with a creamy cinnamon roll cheesecake filling!

cinnamon roll cheesecake bars on a plate with the title of the recipe written on the top left corner of the image.
▢12 graham cracker sheets
▢¼ cup sugar
▢½ cup butter – melted
▢1 tablespoon cinnamon
Cinnamon Roll Filling
▢¼ cup butter
▢½ tablespoon cinnamon
▢½ cup brown sugar
▢¼ teaspoon vanilla
▢1 tablespoon flour
▢16 ounces cream cheese – softened
▢1 egg – at room temperature
▢⅓ cup sugar
▢2 teaspoons vanilla

Preheat oven to 350, line an 8×8 inch pan with foil and grease with cooking spray.
Pulse graham crackers in your food processor until fine crumbs form. Add sugar and cinnamon and pulse. Add melted butter and continue to pulse another 30 seconds. Press mixture into prepared pan. Bake 5 minutes.
Prepare cinnamon roll filling. In a small sauce pan combine butter, cinnamon, and brown sugar. Cook over medium heat and stir until butter is melted and ingredients are combined. Stir in vanilla and flour.
In a large bowl whisk together egg and sugar until foamy. Add cream cheese and vanilla until smooth. Pour mixture on top of baked crust. Drizzle cinnamon roll filling over cheesecake layer in any pattern you desire and use a toothpick to swirl into cheesecake layer.
Bake 20 minutes or until cheesecake is set. Allow to cool 30 minutes, then continue cooling in the fridge. When completely cooled, cut and serve. Store in airtight container in fridge.
Store in airtight container in the fridge up to 1 week.
Calories: 283 kcal, Carbohydrates: 33 g, Protein: 4 g, Fat: 15 g, Saturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 57 mg, Sodium: 237 mg, Potassium: 121 mg, Fiber: 1 g, Sugar: 24 g, Vitamin A: 555 IU, Vitamin C: 1 mg, Calcium: 85 mg, Iron: 1 mg

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