Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup packed brown sugar
- 2 tablespoons ground cinnamon
- 24 ounces full-fat cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Mix graham cracker crumbs, melted butter, and sugar. Press into a 9×13 inch pan. Bake for 8-10 minutes until golden brown. Cool slightly.
- Combine melted butter, brown sugar, and cinnamon to form a smooth paste.
- Beat softened cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
- Pour cheesecake batter over the cooled crust.
- Drop spoonfuls of cinnamon swirl filling over cheesecake batter. Swirl filling into the cheesecake with a knife or skewer.
- Bake for 25-30 minutes until edges are set but the center is slightly jiggly.
- Turn off oven and let bars cool in the oven with the door ajar for about an hour.
- Remove from oven and cool completely at room temperature, then chill in the refrigerator for at least 4 hours before cutting into bars.
Notes
Use full-fat cream cheese for a rich texture., Room temperature ingredients blend more smoothly., Cool bars slowly in the oven to prevent cracking., Chill bars for at least 4 hours for optimal texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: Approximately 350-400 per bar (estimated)
- Fat: 25g (estimated)
- Carbohydrates: 30g (estimated)
- Protein: 5g (estimated)
Keywords: Cinnamon Roll Cheesecake Bars