Description
These Ooey-Gooey Cinnamon Roll Cheesecake Bars combine the best of cinnamon rolls and creamy cheesecake in one decadent dessert. With a cinnamon roll base, rich cheesecake filling, a cinnamon swirl topping, and a sweet glaze drizzled on top, these bars are perfect for breakfast, brunch, or dessert. Easy to make and irresistibly delicious, they’re a crowd-pleaser for any occasion.
Ingredients
Scale
Cinnamon Roll Base
- 2 cans refrigerated cinnamon rolls (8-count each)
- 1/4 cup butter, melted
- 1/2 teaspoon ground cinnamon
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
Cinnamon Swirl
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
Glaze
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Prepare the Oven & Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper for easy removal and cleaning.
- Make the Cinnamon Roll Base: Roll out the cinnamon rolls and slice each roll into quarters. Spread these pieces evenly across the bottom of the prepared pan, pressing them gently together to form a uniform layer. Brush the base with melted butter then sprinkle with ground cinnamon for extra flavor.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Add the eggs one at a time, mixing well after each to incorporate fully. Stir in the sour cream until the mixture is well combined and smooth. Pour this cheesecake filling evenly over the cinnamon roll base in the pan.
- Make the Cinnamon Swirl: In a small bowl, combine the softened butter, brown sugar, and ground cinnamon. Drop small dollops of this cinnamon swirl mixture over the cheesecake layer. Using a knife or toothpick, gently swirl the cinnamon mixture into the cheesecake layer to create a marbled effect.
- Bake: Place the baking pan in the preheated oven and bake for 35 to 40 minutes. The cheesecake should be set, the top lightly golden, and the center should no longer jiggle when you gently shake the pan. This ensures it is baked through but still creamy.
- Make the Glaze: While the bars bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl to create a smooth glaze.
- Cool & Serve: Allow the bars to cool completely in the pan before cutting them into squares. Just before serving, drizzle the glaze generously over the top of the bars to add a sweet finishing touch. Enjoy the ooey-gooey deliciousness!
Notes
- Use full-fat cream cheese for the best creamy texture in the cheesecake layer.
- Let the bars cool completely before glazing to prevent the glaze from melting off.
- Refrigerate leftover bars and warm slightly before serving for the best flavor.
- You can substitute plain Greek yogurt for sour cream if desired.
- If you prefer a stronger cinnamon flavor, sprinkle an extra 1/2 teaspoon of ground cinnamon over the bars before baking.
