Cinnamon Roll Cheesecake Bars

Cinnamon Roll Cheesecake Bars - Creme de la Crumb

Remember how the other day we combined two really awesome desserts to make one super amazing dessert? I’m talking about the S’mores Lava Cakes. Oh my gosh those were life changing. But I’m about to change your life again with this dessert. Just try to wrap your head around this… Cinnamon rolls + cheesecake. Sort of unbelievable right?? I know, I can’t believe it either. Except that I do believe it…. because I ate these. And eating is believing. Or something like that.

Cinnamon Roll Cheesecake Bars - Creme de la Crumb

I think I would like to eat cinnamon roll cheesecake things for the rest of my life please. These Cinnamon Roll Cheesecake Bars are sooooo so so so SO good! Why have I not had these for the past 20+ years?? The sweet and salty, cinnamony graham cracker crust, plus the rich and creamy cinnamon roll swirled cheesecake equals my own personal heaven. These are a piece of cheesecake to make (ha!) and are so worth less than an hour of your life. Please make these, and then share them with me. I’m hooked! Go on try one, you’ll be hooked too, I guarantee it.

Cinnamon Roll Cheesecake Bars - Creme de la Crumb

Cinnamon Roll Cheesecake Bars
 
Prep time
Cook time
Total time
 
A cinnamon graham cracker crust topped with a creamy cinnamon roll cheesecake filling!
Author:
Recipe type: Dessert
Serves: 9-12
Ingredients
graham cracker crust
  • 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
cheesecake layer
  • 16 ounces cream cheese, softened
  • 1 egg at room temperature
  • ⅓ cup sugar
  • 2 teaspoons vanilla
Instructions
  1. Preheat oven to 350, line an 8x8 inch pan with foil and grease with cooking spray.
  2. 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.
  3. 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.
  4. Prepare cheesecake layer
  5. In a large bowl whisk together egg and sugar until foamy. Add cream cheese, egg, 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.

 

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  1. Cindy says

    Instead of using graham cracker “sheets”, I have a box of graham cracker crumbs in my cupboard. How much of that do you think it would be?

  2. says

    Tiffany! After stalking you on instagram, I finally decided to check your blog out. First of all, your pictures are gorgeous! And this recipe, well I am a true fan of cinnamon rolls and cheesecake so I can’t wait to try this one out. Plus cheesecake bars are so much better and easier than a true cheesecake. Love.

    Also, just wondering what theme you use on your blog – of course I don’t want to steal anything, but love the layout of your blog! I want to get the scrolling pictures at the top of my blog as well… we’ll see :)

    • Tiffany says

      These are one my all-time favorites! I’m so glad you found my blog and hope to “see you around” often!! Thanks Jocelyn!! :)

  3. says

    S’more Lava Cakes?! I’m headed there now!!! Between this cheesecake and lava cakes… I might be in trouble… or well my pants might be in trouble LOL.

  4. Kelly says

    I’m an avid baker and my husband raved that these we the best thing I’ve ever made! Question on the ingredients: list states one egg, instructions mention adding an egg twice. What’s the accurate egg count?

    Thanks for sharing!

    • Tiffany says

      I’m so glad to hear you liked them! I made these for a baby shower and they were gone in minutes – I need to make them again because I LOVE them! The crust is my fav :)

  5. Erica says

    Hi Tiffany! Mine are sitting in the oven as I write and they look great! I have a couple questions for you–when making the cinnamon roll filling, when do you remove it from the heat? I took it off before adding the flour and vanilla, but when I put the filling on top of the cheesecake the texture was not consistent…a little was very liquid-y and less “drizzled” and more “dumped”! Also, it was a lot darker and thicker on the top than what’s shown in the pictures–any idea if I did something wrong?? Another question–for the cheesecake description, you list adding an egg twice but I only see one egg in the ingredient list…is it one or two? I used one and put it in with the sugar–I assumed that was more correct!

    Thanks for the great recipe! I can’t wait to try them. They smell awesome!

    • Tiffany says

      Hi Erica! For the cinnamon-swirl filling, if you used dark brown sugar that may change things a bit. If not, the cook time is dependent on the heat of your stove, you should remove it from the heat as soon as the butter is completely melted and the brown sugar has melted as well, then stir the mixture til it’s smooth. Then you remove it from the heat, stir in the vanilla, etc. Does that make sense?? If it’s cooked too long or not long enough it may have a poor consistency but honestly I haven’t run into that problem with making this type of filling before! And you’re right, just one egg in with the sugar, sorry for the confusing directions, I’ll fix it immediately, thanks for the catch! :)