Combining a cinnamon roll and cheesecake will produce nothing less than perfection. Nothing says comfort food like a batch of cinnamon rolls fresh from the oven. But when you couple it with the ever-loving cheesecake, there is no way you can deny this tasty bite. This cinnamon roll cheesecake bars recipe has a cinnamon graham cracker crust topped with a creamy cinnamon roll cheesecake filling, and the taste is unlike any other.
To make the graham cracker crust, you will need 12 graham cracker sheets, ¼ cup sugar, ½ cup butter, melted, and 1 tablespoon cinnamon.
For the cinnamon roll filling get ¼ cup butter, ½ tablespoon cinnamon, ½ cup brown sugar, ¼ teaspoon vanilla, and 1 tablespoon flour.
And for the cheesecake layer 16 ounces cream cheese, softened, 1 egg at room temperature, ⅓ cup sugar, and 2 teaspoons vanilla.
First, preheat oven to 350°, and line an 8×8 inch pan with foil and grease with cooking spray.
Pulse graham crackers in your food processor until fine crumbs form while adding sugar and cinnamon to pulse. Add melted butter and continue to pulse another 30 seconds. Press the mixture into prepared pan, and bake 5 minutes.
To make the cinnamon roll filling, grab a small saucepan combine butter, cinnamon, and brown sugar. Cook over medium heat and stir until butter is melted, and ingredients are combined. Then stir in vanilla and flour.
For the cheesecake layer, in a large bowl whisk egg and sugar until foamy. Next, add cream cheese, egg, and vanilla until smooth. You will then pour mixture on top of baked crust, and drizzle cinnamon roll filling over cheesecake layer in any pattern you desire. Also use a toothpick to swirl into cheesecake layer.
Bake for 20 minutes or until cheesecake is set. Allow 30 minutes of cool time, and then continue cooling in the fridge. When completely cooled, cut and serve.
Store in airtight container in the fridge. Enjoy for days!
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