Cinnamon Roll Bliss Bars

A single cinnamon roll cheesecake bar on a white plate.

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!

Course Dessert

Cuisine North American

Prep Time 25

Cook Time 55

Chilling Time 5

Servings servings

Calories 652kcal

Author Nina

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

US Customary - Metric

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.

Nutrition