These cinnamon roll cheesecake bars taste just like a cinnamon roll! These bars are filled with cinnamon cream cheese and are both filled and topped with a buttery, cinnamon crumble!
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🍥Bars that Taste Just Like a Cinnamon Roll!
These cinnamon roll cheesecake bars takes like a cinnamon roll. They have everything in it that cinnamon rolls have - lots of cream cheese and cinnamon!
This recipe is made in a 8" or 9" baking dish. Add the crust and bake for 10 minutes. While the crust is cooling, make the cinnamon crumble. The cinnamon crumble is what gives these bars the cinnamon flavour! Set this aside while you make the filling.
The cream cheese filling is the main part of these bars, and the cream cheese taste is really highlighted here. Add half the cream cheese filling on top of the crust. Then sprinkle on half of the cinnamon crumble, add the remaining cream cheese filling on top, then finish with the remaining cinnamon crumble.
This has a bit of a long baking time, around an hour. Then it has to slowing cool in the oven with it turned off for awhile, similar to a real cheesecake. After the bars have cooled, store them in the fridge for at least 5 hours, or overnight. Add a glaze on them, cut them in squares, and serve!
🥘Ingredients
Ingredient Notes
- Sour cream - I used 14% fat sour cream for this recipe. You can use a less fat one, but don't go too light for best taste.
- Unsalted butter - You can use salted butter as a substitute.
- Cream cheese - Make sure you use block cream cheese.
🔪Instructions
Cinnamon Crumb
In a medium bowl, mix butter, brown sugar, and cinnamon together until the butter is well incorporated, there are no bits of sugar or cinnamon, and there is a bunch of clumps. Do not overmix. Set aside.
Crust
Mix graham cracker crumbs and melted butter together in a medium size bowl. Pour crust ingredients into the prepared baking pan. Press crust ingredients into the bottom of a parchment lined 8" or 9" square baking pan. Bake at 350°F (180°C) for 10 mins, then remove and cool at room temperature.
Cream Cheese Filling
Reduce oven temperature to 325°F (165°C). Mix cream cheese and sugar together in a large bowl until well combined. Add sour cream, cinnamon, and vanilla, and combine. Add eggs, one at a time, until fully mixed in.
Pour half of the cream cheese filling on top of the cooled crust. Sprinkle half of the prepared cinnamon crumb over top of that. Pour the remaining cream cheese filling over top of the cinnamon crumb, then sprinkle on the remaining cinnamon crumb mixture.
Bake for 55-60 minutes, or until the center of the bars are slightly jiggly. Turn off the oven and leave the bars in for 15 minutes. Then crack open the oven door and leave the bars in for another 15 minutes. This helps the cream cheese filling to cool down slowly so it doesn't crack.
Remove the bars from the oven to a wire rack to cool down to room temperature. Then store them them in the refrigerator for at least 5 hours, or overnight.
Vanilla Icing
Add powdered sugar, heavy whipping cream, and vanilla to a small bowl. Decorate the top of the cooled bars with the icing. Cut into squares and serve!
✔️Expert Tips
- You can easily double this recipe and bake it in a 9"x13" pan.
- You can make these the day before. Store in the refrigerator overnight and add the icing the next day.
- Don't skimp on the cooling down time. Just like a cheesecake, it needs to cool down slowly so it doesn't get cracks.
- Switch out the crust - instead of graham cracker, use ginger snaps or Biscoff cookies.
💭FAQs
Yes you can freeze the unsliced or sliced bars. Store in an airtight freezer container for up to 3 months. Thaw in the refrigerator overnight.
These don't need a water bath because they are much smaller than a cheesecake.
The key to clean cuts is a clean knife. Wipe the knife in between cuts as crumbs will stick to the knife and create messy slices.
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Cinnamon Roll Bliss Bars
Ingredients
Cinnamon Topping
- ¼ cup unsalted butter melted
- ¼ cup brown sugar packed
- 1 tablespoon ground cinnamon
Graham Cracker Crust
- 1½ cup graham cracker crumbs
- 7 tablespoons unsalted butter melted
Cream Cheese Filling
- 24 ounces cream cheese room temperature
- 1 cup granulated sugar
- ½ cup sour cream room temperature
- ¼ teaspoon ground cinnamon
- 1 teaspooon vanilla extract
- 3 large eggs room temperature
Vanilla Icing
- ½ cup powdered sugar
- 2 tablespoons heavy whipping cream
- ½ teaspoon vanilla extract
Instructions
Cinnamon Crumb
- In a medium bowl, mix butter, brown sugar, and cinnamon together until the butter is well incorporated, there are no bits of sugar or cinnamon, and there is a bunch of clumps. Do not overmix. Set aside.
Crust
- Preheat oven to 350°F (180°C). Line a 8" or 9" square baking pan with parchment. Set aside.
- Mix graham cracker crumbs and melted butter together in a medium size bowl. Pour crust ingredients into the prepared baking pan.
- Press crust ingredients into the bottom of the pan. Bake for 10 mins, then remove and cool at room temperature.
Cream Cheese Filling
- Reduce oven temperature to 325°F (165°C). Mix cream cheese and sugar together in a large bowl until well combined. Add sour cream, cinnamon, and vanilla, and combine. Add eggs, one at a time, until fully mixed in.
- Pour half of the cream cheese filling on top of the cooled crust. Sprinkle half of the prepared cinnamon crumb over top of that.
- Pour the remaining cream cheese filling over top of the cinnamon crumb, then sprinkle on the remaining cinnamon crumb mixture.
- Bake for 55-60 minutes, or until the center of the bars are slightly jiggly. Turn off the oven and leave the bars in for 15 minutes. Then crack open the oven door and leave the bars in for another 15 minutes.
- Remove the bars from the oven to a wire rack to cool down to room temperature. Then store them them in the refrigerator for at least 5 hours, or overnight.
Vanilla Icing
- Add powdered sugar, heavy whipping cream, and vanilla to a small bowl. Decorate the top of the cooled bars with the icing. Cut into squares and serve.
- Leftovers should be stored in an airtight container in the refrigerator for up to 3 days.
Notes
- You can easily double this recipe and bake it in a 9"x13" pan.
- You can make these the day before. Store in the refrigerator overnight and add the icing the next day.
- Don't skimp on the cooling down time. Just like a cheesecake, it needs to cool down slowly so it doesn't get cracks.
- Switch out the crust - instead of graham cracker, use ginger snaps or Biscoff cookies.
Did you try this recipe? Comment below to let me know ☺️