These Cinnamon Roll Cheesecake Bars are the ultimate fusion of classic cheesecake and warm, comforting cinnamon rolls. With a buttery cinnamon graham crust, a silky vanilla-scented cheesecake layer, and a gooey brown sugar–cinnamon swirl, every bite delivers rich flavor and irresistible texture.
Why You’ll Love This Recipe
This recipe brings together the decadence of cheesecake and the cozy appeal of cinnamon rolls in a bar that’s simple to make and perfect for sharing. There’s no need for water baths or complicated techniques—just straightforward steps that create a dessert as beautiful as it is delicious. The crust adds a gentle spice, while the swirl offers a sweet, gooey contrast that makes these bars standout treats for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For Crust:
2 cups cinnamon graham crackers, finely crushed
1/3 cup butter, melted
1/4 cup brown sugar
For Cheesecake:
16 oz cream cheese, softened
2/3 cup sugar
2 eggs
1 tbsp vanilla extract
1/2 cup sour cream
For Cinnamon Swirl:
1 cup brown sugar
1/4 cup all-purpose flour
2–3 tbsp ground cinnamon
6 tbsp butter
Directions
Preheat the oven to 325°F. Line an 8×8-inch pan with foil, allowing the foil to extend over the edges for easy removal. Lightly spray with cooking spray.
Combine the crushed cinnamon graham crackers, melted butter, and brown sugar in a medium bowl until fully moistened. Press the mixture evenly into the bottom of the pan. Bake for 10–12 minutes or until lightly golden. Keep the oven on.
In a stand mixer, beat the cream cheese and sugar for about 1 minute until fluffy. Add the eggs one at a time, mixing after each addition. Blend in the vanilla extract, then the sour cream. Set aside.
In a medium saucepan, melt the brown sugar, flour, cinnamon, and butter together until smooth. Remove from heat.
Spread half of the cheesecake batter over the baked crust. Drizzle or pipe half of the cinnamon mixture over the batter and gently swirl with a knife. Repeat with the remaining cheesecake and cinnamon mixtures.
Bake for 35–40 minutes or until the edges are set and the center has a slight jiggle.
Cool completely, then refrigerate for at least 2 hours before slicing and serving.
Servings and Timing
This recipe makes 9 bars.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Cooling/Chilling Time: Minimum 2 hours
Variations
Add chopped walnuts or pecans to the cinnamon swirl for a nutty twist.
Enhance the swirl with a touch of nutmeg or cardamom for added warmth.
Swap the cinnamon graham crust for classic graham crackers if you prefer a more subtle spice flavor.
Use light cream cheese for a slightly lower-fat option while still keeping the texture rich.
Storage/Reheating
Refrigerate the bars in an airtight container for up to 5 days.
For longer storage, freeze the sliced bars for up to 2 months. Thaw in the refrigerator before serving.
These bars are best enjoyed chilled, so no reheating is necessary.
FAQs
How long do the cheesecake bars need to chill before serving?
They need at least 2 hours in the refrigerator to set properly.
Can I use a larger pan instead of an 8×8?
Yes, but the bars will be thinner and may bake slightly faster. Adjust the time as needed.
Can I make these bars ahead of time?
Absolutely. They are perfect for preparing a day in advance.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese provides the best texture.
What can I use if I don’t have cinnamon graham crackers?
Regular graham crackers with an additional teaspoon of cinnamon work well.
How do I prevent cracking?
Avoid overbaking. Remove the bars when the center still has a slight jiggle.
Can I freeze these bars?
Yes. Freeze tightly wrapped slices for up to 2 months.
Can I reduce the cinnamon?
Yes, adjust to your preferred level by using less in the swirl.
Why is there flour in the cinnamon swirl?
It helps thicken the mixture so it swirls smoothly into the cheesecake.
How do I get clean slices?
Chill thoroughly and wipe your knife clean between each cut.
Conclusion
Cinnamon Roll Cheesecake Bars combine beloved flavors into a dessert that’s comforting, creamy, and visually stunning. With simple steps and reliable results, these bars are ideal for gatherings, weekend baking, or anytime you crave a sweet, cinnamon-spiced treat. Enjoy every decadent bite.
These Cinnamon Roll Cheesecake Bars blend creamy cheesecake with the warm, spiced flavor of cinnamon rolls. Featuring a cinnamon graham cracker crust, a vanilla-infused cheesecake layer, and a gooey brown sugar-cinnamon swirl, they make a rich, crowd-pleasing dessert.
Ingredients
2 cups cinnamon graham crackers, finely crushed
1/3 cup butter, melted
1/4 cup brown sugar
16 oz cream cheese, softened
2/3 cup sugar
2 eggs
1 tbsp vanilla extract
1/2 cup sour cream
1 cup brown sugar
1/4 cup all-purpose flour
2–3 tbsp ground cinnamon
6 tbsp butter
Instructions
Preheat the oven to 325°F. Line an 8×8-inch pan with foil, leaving an overhang for easy removal, and lightly spray with cooking spray.
In a medium bowl, mix crushed cinnamon graham crackers, melted butter, and brown sugar until combined. Press into the bottom of the prepared pan. Bake for 10–12 minutes until lightly golden. Keep the oven on.
In a stand mixer, beat the cream cheese and sugar for about 1 minute until fluffy. Add eggs one at a time, mixing after each. Blend in vanilla extract and sour cream. Set aside.
In a saucepan, melt together brown sugar, flour, cinnamon, and butter until smooth. Remove from heat.
Spread half of the cheesecake batter over the baked crust. Drizzle or pipe half of the cinnamon mixture on top and swirl gently with a knife. Repeat with remaining cheesecake and cinnamon mixtures.
Bake for 35–40 minutes or until edges are set and the center has a slight jiggle.
Cool completely, then refrigerate for at least 2 hours before slicing and serving.
Notes
For a nutty variation, add chopped walnuts or pecans to the cinnamon swirl.
Chill thoroughly for clean slices—wipe your knife between cuts.
Use full-fat cream cheese for best texture, though light versions can be substituted.
Bars are best served chilled—no reheating necessary.
Freeze for up to 2 months; thaw in refrigerator before serving.
