Cinnamon Roll Cheesecake Bars
These bars layer tangy cheesecake over a buttery cinnamon roll base, then get swirled with cinnamon sugar. You get all the flavors of weekend brunch in one neat square.
The secret is using cold cream cheese and room temperature eggs.
Cold Cream Cheese Creates Smooth Filling
Don’t let your cream cheese warm up completely before mixing. Cold cream cheese whips into the smoothest texture when you beat it for a full three minutes first. Room temperature cream cheese gets grainy and lumpy no matter how long you mix it.
Our Best Picks
Roll the Dough Paper-Thin
Your cinnamon roll base needs to be almost translucent when you roll it out. Thick dough puffs up during baking and pushes through the cheesecake layer. Use a wine bottle if your rolling pin isn’t heavy enough to get it thin.
Why Low Heat Prevents Cracks
Bake these at 325°F, not the usual 350°F for cheesecake. The cinnamon roll base cooks faster than plain graham crackers, so high heat makes the top set before the center firms up. This creates those ugly cracks across the surface.
Getting Clean Bar Cuts
- Dip your knife in warm water between cuts to slice through the chilled cheesecake cleanly without dragging.
- Make these a day ahead – the flavors meld better and they’re much easier to cut when fully chilled.
Frequently Asked Questions
Can I use reduced-fat cream cheese instead?
Regular cream cheese works best here. Reduced-fat versions have more water content and create a softer, less stable filling that won’t hold the bar shape well.
How long will these keep in the refrigerator?
Store covered for up to 5 days. The cinnamon roll base stays tender and the cheesecake layer maintains its creamy texture throughout that time.
Should I cover them while they’re chilling?
Yes, cover tightly with plastic wrap once they’re completely cool. This prevents the surface from forming a skin and keeps other refrigerator odors from affecting the flavor.
Highly Recommended
Cinnamon Roll Cheesecake Bars
Ingredients
Cinnamon Roll Base
Cinnamon Filling
Cheesecake Layer
Glaze
Equipment Needed
- 9×13 inch baking pan
- Stand mixer or hand mixer
- Rolling pin
- Large mixing bowls
Instructions
- Prepare pan: Preheat oven to 325°F. Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
- Make dough base: Mix flour, granulated sugar, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs.
- Roll dough: Add milk and stir until dough forms. Turn onto floured surface and roll into a 9×13 inch rectangle, very thin.
- Add cinnamon filling: Brush rolled dough with 3 tablespoons melted butter. Combine brown sugar and cinnamon, then sprinkle evenly over butter.
- Transfer to pan: Press cinnamon sugar gently into dough, then carefully transfer to prepared pan. Press into corners and trim edges.
- Make cheesecake base: Beat cold cream cheese for 3 minutes until completely smooth. Gradually add granulated sugar, beating until fluffy.
- Finish cheesecake filling: Add eggs one at a time, then vanilla and sour cream. Beat until just combined, scraping bowl sides frequently.
- Assemble bars: Pour cheesecake mixture over cinnamon roll base. Use a knife to create swirls by dragging through both layers.
- Bake bars: Bake for 35-40 minutes until center is almost set but still slightly jiggly. Cool completely in pan.
- Chill and glaze: Refrigerate for at least 4 hours. Whisk together powdered sugar, milk, and vanilla for glaze. Drizzle over chilled bars before serving.
Nutrition Facts
Per Serving (1 bar)
