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Irresistible Cinnamon Roll Cheesecake Bars That Will Satisfy Your Sweet Tooth

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Learn how to make delicious Cinnamon Roll Cheesecake Bars. Easy recipe with step-by-step instructions.

Ingredients

Scale

As someone who loves to keep things simple but flavorful, I’ve chosen ingredients that are easy to find and work beautifully together. When I first started experimenting with this recipe, I wanted it to be accessible for home bakers of all skill levels, just like the recipes my grandma used to hand me. Feel free to swap ingredients where needed — I’ve included some tips for substitutions below.

  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3 packages (8 oz each) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sour cream (or Greek yogurt as a substitute)
  • For the cinnamon swirl: ¼ cup packed brown sugar, 1 tablespoon ground cinnamon
  • For the glaze: 1 cup powdered sugar, 2-3 tablespoons milk, ½ teaspoon vanilla extract

If you prefer a gluten-free version, you can try using a gluten-free flour blend in place of all-purpose flour. For a dairy-free option, coconut cream or dairy-free cream cheese can work, though I recommend adjusting the sweetness slightly to balance the flavors. I’ve tried these substitutions myself, and they still turn out delicious — just like a warm hug from grandma’s kitchen.

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a food processor or with a pastry cutter, combine the flour, sugar, baking powder, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of your prepared baking pan to form the crust. Bake for 15 minutes or until lightly golden. I like to do this step first to give the crust a head start while I prepare the filling.
  3. While the crust cools slightly, beat the softened cream cheese and sugar together in a large bowl until smooth and creamy. I find that letting the cream cheese sit at room temperature for about 30 minutes makes mixing so much easier — it’s a trick my grandma always used.
  4. Add eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream. The mixture should be thick but pourable. I like to taste the filling here and adjust the vanilla if needed — a little extra vanilla can really elevate the flavor.
  5. In a small bowl, mix together the brown sugar and cinnamon for the swirl. Set aside.
  6. Pour the cream cheese filling over the pre-baked crust, spreading it evenly. Sprinkle the cinnamon-sugar mixture over the top, gently swirling it in with a toothpick or skewer to create a marbled effect. My favorite part is watching those cinnamon swirls come to life!
  7. Bake for 40-45 minutes, or until the edges are set and the center is just slightly jiggly. The smell that fills your kitchen during this step is pure nostalgia.
  8. Remove from the oven and let cool completely in the pan on a wire rack. Once cooled, whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle it generously over the top, adding a little extra cinnamon if you like a more pronounced spice.
  9. Chill the bars in the refrigerator for at least 2 hours before slicing. This step helps the flavors meld and makes slicing easier. Trust me, patience here makes for cleaner cuts and prettier presentation.

Find it online: https://artofeasycooking.com/cinnamon-roll-cheesecake-bars/