Wednesday, February 18, 2015

Cinnamon Roll Cheesecake Bars

These cinnamon roll cheesecake bars are Amazing, just imagine a sweet and salty, cinnamony graham cracker crust, then topped with a rich and creamy cinnamon roll swirled cheesecake every bite you will just want more, I cant tell you enough how delicious these bars are. Cinnamon and cheesecake are my favorite's combined in the graham cracker crust just brilliant. After finding this recipe a year ago I make these over and over again, I forgot about this recipe until I came across it in my recipe file and said to myself why haven't I posted this yet, it is the best recipe ever, well here ya go, it is easy to make, not many ingredients and it will be worth it to make, run to the store and make for dessert tonight, you wont be sorry. Your house will be filled with cinnamon, no candles to burn with this aroma, that is going to fill your house. Enjoy..


For the graham cracker crust:
  • 12 graham cracker sheets
  • ¼ cup sugar
  • ½ cup butter, melted
  • 1 tablespoon cinnamon
For the cinnamon roll filling:
  • ¼ cup butter
  • ½ tablespoon cinnamon
  • ½ cup brown sugar
  • ¼ teaspoon vanilla
  • 1 tablespoon flour
For the cheesecake layer:
  • 16 ounces cream cheese,  softened
  • 1 egg at room temperature
  • ⅓ cup sugar
  • 2 teaspoons vanilla
  1. Preheat oven to 350 degrees then line an 8x8 inch pan with foil leaving an overhang so it can be lifted out easy, then spray with cooking spray.
  2. In a food processor pulse graham crackers until you have fine crumbs. Then add sugar and cinnamon and pulse again, then add melted butter and continue to pulse another 30 seconds. Pour mixture into prepared pan and bake for 5 minutes.
  3. Meanwhile to prepare cinnamon roll filling. In a small sauce pan over medium heat combine butter, cinnamon, and brown sugar. Cook and stir or whisk until butter is melted and all ingredients are combined. Then stir in vanilla and flour, remove from heat and set aside.
  4. Then prepare cheesecake layer:
  5. In a large bowl whisk together egg and sugar until it becomes foamy.Then add cream cheese, egg, and vanilla until smooth, do not over mix. Then 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 18-20 minutes or until cheesecake is set. Allow to cool 30 minutes, then place in the fridge to cool completely, this can take several hours. When completely cooled, cut and serve. Store in airtight container in fridge.

recipe and photo source:

No comments: