There’s something magical about the combination of cinnamon and cream cheese. From cozy weekend mornings to festive holiday brunches, cinnamon rolls are a beloved classic, their warm, sugary aroma filling kitchens and hearts alike. But imagine taking that comforting cinnamon roll flavor and pairing it with the creamy decadence of cheesecake — that’s exactly what cinnamon roll cheesecake bars deliver.
This dessert holds a special place for many families, blending two favorite treats into one irresistible bite. Whether served at a fall gathering, Easter brunch, or just as a sweet afternoon pick-me-up, these bars bring people together, sparking memories of home-baked warmth. I remember my grandmother making something similar when I was a child, swirling cinnamon through a creamy layer, and how every bite tasted like love and celebration.
So, whether you’re baking these for a special event or just to treat yourself, cinnamon roll cheesecake bars promise to become a treasured addition to your dessert table.
Why You’ll Love This Recipe
- Combines the best of two beloved desserts: cinnamon rolls and cheesecake.
- Perfect for holidays, potlucks, or cozy weekends at home.
- Easy to make ahead, slice, and share with friends and family.
INGREDIENTS YOU’LL NEED
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the cheesecake layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the cinnamon swirl:
- 1/4 cup unsalted butter, melted
- 1/3 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
For the glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
HOW TO MAKE Cinnamon Roll Cheesecake Bars
STEP-BY-STEP INSTRUCTIONS
Let’s walk through this together, step by step. Picture your kitchen warming up with the scent of cinnamon, your hands carefully layering the crust and creamy filling, and the satisfaction of pulling a beautiful pan of cinnamon roll cheesecake bars from the oven.
Step 1: Prepare the crust
Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool slightly.
Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the cheesecake mixture over the cooled crust, spreading it evenly.
Step 3: Create the cinnamon swirl
In a small bowl, combine melted butter, brown sugar, and cinnamon. Drop spoonfuls over the cheesecake layer, then use a knife or toothpick to gently swirl it into the batter, creating beautiful cinnamon ribbons.
Step 4: Bake to perfection
Bake for 30–35 minutes or until the center is just set and no longer jiggly. Cool the bars at room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.
Step 5: Glaze and slice
If you like, whisk together powdered sugar and milk to make a simple glaze. Drizzle it over the chilled bars before slicing into squares.
HELPFUL TIPS
- For an extra-thick cheesecake layer, use a smaller pan or double the filling.
- Make sure the cream cheese is fully softened to avoid lumps.
- Use a hot knife for cleaner slices — simply run it under hot water and wipe between cuts.
DETAILS
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 2 hours 55 minutes (including chilling)
Yield: 12 bars
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian
NOTES
Feel free to customize with a dash of nutmeg or a sprinkle of chopped nuts for extra texture.
NUTRITIONAL INFORMATION (per bar, approx.)
Calories: 240
Fat: 17g
Carbohydrates: 20g
Sugar: 16g
Protein: 4g
FREQUENTLY ASKED QUESTIONS
Can I freeze cinnamon roll cheesecake bars?
Yes! Wrap them tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Can I make these gluten-free?
Absolutely — just use gluten-free graham crackers for the crust.
How long will they keep in the fridge?
Stored in an airtight container, they’ll stay fresh for up to 5 days.
STORAGE INSTRUCTIONS
Refrigerate the bars in an airtight container for up to 5 days. To freeze, wrap individually and store in a freezer-safe bag for up to 2 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Loaded Butterscotch Cheesecake
- Strawberry Cheesecake Cinnabon Rolls
- Blueberry Cheesecake Rolls
- Chocolate Cinnamon Rolls
CONCLUSION
These cinnamon roll cheesecake bars are more than just a dessert — they’re a little slice of comfort, perfect for sharing or savoring on your own. Whether you’re baking them for a special event or simply to brighten an ordinary day, they’re sure to bring smiles all around. Give them a try, and let this cozy treat become part of your own family’s tradition.
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Cinnamon Roll Cheesecake Bars
Description
There’s something magical about the combination of cinnamon and cream cheese. From cozy weekend mornings to festive holiday brunches, cinnamon rolls are a beloved classic, their warm, sugary aroma filling kitchens and hearts alike. But imagine taking that comforting cinnamon roll flavor and pairing it with the creamy decadence of cheesecake — that’s exactly what cinnamon roll cheesecake bars deliver.
This dessert holds a special place for many families, blending two favorite treats into one irresistible bite. Whether served at a fall gathering, Easter brunch, or just as a sweet afternoon pick-me-up, these bars bring people together, sparking memories of home-baked warmth. I remember my grandmother making something similar when I was a child, swirling cinnamon through a creamy layer, and how every bite tasted like love and celebration.
So, whether you’re baking these for a special event or just to treat yourself, cinnamon roll cheesecake bars promise to become a treasured addition to your dessert table.
Ingredients
For the crust:
1 cup graham cracker crumbs
3 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the cheesecake layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
For the cinnamon swirl:
1/4 cup unsalted butter, melted
1/3 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
For the glaze (optional):
1/2 cup powdered sugar
1–2 tablespoons milk
Instructions
Step 1: Prepare the crust
Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 8–10 minutes, then let cool slightly.
Step 2: Make the cheesecake filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Pour the cheesecake mixture over the cooled crust, spreading it evenly.
Step 3: Create the cinnamon swirl
In a small bowl, combine melted butter, brown sugar, and cinnamon. Drop spoonfuls over the cheesecake layer, then use a knife or toothpick to gently swirl it into the batter, creating beautiful cinnamon ribbons.
Step 4: Bake to perfection
Bake for 30–35 minutes or until the center is just set and no longer jiggly. Cool the bars at room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.
Step 5: Glaze and slice
If you like, whisk together powdered sugar and milk to make a simple glaze. Drizzle it over the chilled bars before slicing into squares.
Notes
Feel free to customize with a dash of nutmeg or a sprinkle of chopped nuts for extra texture.