Cinnamon Roll Cheesecake Bar

Looking for a delicious treat for Easter? Try theseΒ Cinnamon Roll Cheesecake bars! They are perfect for sharing at your gatherings for the upcoming holiday or serving at your brunch or Easter dinner!

Cinnamon Roll Cheesecake Bars have a cinnamon roll bottom crust, cheesecake middle, and the top is covered in cinnamon sugar and icing.

This easy dessert recipe comes together in minutes with the help of refrigerated cinnamon roll dough.

This would be the perfect dessert to serve for brunch.

How Do You Know When Cheesecake Is Done?

I’m sure there’s an exact science to this, but my foolproof way is to do theΒ jiggle test. With a hot pad, grab one side of your baking dish and give it a gentle jiggle. If there is a lot of jiggle in the middle of your cheesecake, let it bake for a couple more minutes. When it is done, there won’t be hardly any jiggle at all.

Can You Make Cheesecake With NeufchΓ’tel Cheese?

Yes, you can totally use Neufchatel cheese in cheesecake. It is usually cheaper and lower in fat, so winning!!

Can Cheesecake Cause Food Poisoning?

Just about any food can cause food poisoning if not cooked or stored properly. The main cause for concern with cheesecake is the eggs in it. If it is baked properly, there is no need to worry at all. Once the cheesecake is baked, it should be stored in the refrigerator and not left out at room temperature for more than an hour or two.

Does Cheesecake Need To Be Refrigerated?

Yes, cheesecake should beΒ kept in the refrigerator. With all the dairy products in it, it is prone to spoil if it reaches unsafe temperatures. These cheesecake bars need to be refrigerated to set up properly, so you’ll be serving them right from the refrigerator anyway. Then we when you are done serving, just stick it right back in the fridge…if there are any leftovers!

Can Cheesecake Be Frozen?

Yes, this cheesecake freezes great! Allow it to cool completely and wrap it in foil and then plastic wrap. Then place it in a plastic Ziploc bag. It will last in the freezer for up to 3 months. When you are ready to eat it, allow it to thaw in the refrigerator, and then devour it! We like to cut these bars into individual servings and then freeze them. Then you can pull out however many servings you want!

Ingredients :

FOR CRUST:

2 cups cinnamon graham crackers finely crushed

1/3 cup butter melted

1/4 cup brown sugar

FOR CHEESECAKE:

2 (8 oz pkg) cream cheese at room temperature

2/3 cup sugar

2 eggs

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

Ingredients :

FOR CRUST:

2 cups cinnamon graham crackers finely crushed

1/3 cup butter melted

1/4 cup brown sugar

FOR CHEESECAKE:

2 (8 oz pkg) cream cheese at room temperature

2/3 cup sugar

2 eggs

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

Instructions:

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.

Nutrition

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

IF YOU LIKE THIS RECIPE…YOU MAY ALSO LIKE:

CINNAMON ROLLS RECIPES

SAVE IT FOR LATER IN PINTEREST

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