Description
These Ooey-Gooey Cinnamon Roll Cheesecake Bars combine the best of two beloved treats: soft, buttery cinnamon rolls and rich, creamy cheesecake. A cinnamon-sugar base topped with luscious cheesecake and swirled cinnamon topping, finished with a sweet glaze, makes for an irresistible dessert perfect for brunch, snacks, or any occasion requiring a decadent treat.
Ingredients
Scale
Base Layer
- 2 cans refrigerated cinnamon rolls (8-count each)
- 1/4 cup butter, melted
- 1/2 teaspoon ground cinnamon
Cheesecake Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Cinnamon Swirl Mixture
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal of the bars.
- Form the Cinnamon Roll Base: Roll out the cinnamon rolls and slice each into quarters. Spread these pieces evenly across the bottom of the prepared pan, pressing them gently together to create an even base layer. Brush the melted butter over this base and sprinkle with ground cinnamon for extra flavor.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in the sour cream until fully incorporated.
- Assemble the Layers: Pour the cheesecake mixture evenly over the cinnamon roll base in the pan, spreading it gently to cover the base.
- Add the Cinnamon Swirl: In a small bowl, mix the softened butter, brown sugar, and ground cinnamon to form the cinnamon swirl mixture. Spoon small dollops of this mixture over the cheesecake layer. Use a knife or toothpick to swirl the cinnamon mixture into the cheesecake for a marbled effect.
- Bake the Bars: Place the pan in the preheated oven and bake for 35-40 minutes, or until the cheesecake layer is set and the top has turned lightly golden. The center should not jiggle when you gently shake the pan.
- Prepare the Glaze: While the bars bake, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the glaze.
- Cool and Glaze: Allow the bars to cool completely in the pan. Once cooled, cut into squares and drizzle the prepared glaze over the top just before serving. Enjoy your decadent cinnamon roll cheesecake bars!
Notes
- Make sure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Do not overbake; the center should be just set with no jiggle for the best texture.
- Cooling completely before glazing ensures the glaze doesn’t melt into the bars.
- For easier removal, lining the pan with parchment paper helps lift the bars out cleanly.
- You can substitute sour cream with Greek yogurt for a slight tang and reduced fat.
