These Cinnamon Roll Cheesecake Bars combine the warm, spicy flavors of cinnamon rolls with creamy cheesecake to create an irresistible treat that’s easier than making traditional cinnamon rolls from scratch.
Why You’ll Love Cinnamon Roll Cheesecake Bars
- ⏱️ Time-Saving: Easier than traditional cinnamon rolls but equally delicious
- 🥄 Simple Steps: Beginner-friendly recipe with professional results
- 🧁 Perfect Texture: Creamy cheesecake meets soft, cinnamon-swirled base
- 🎁 Crowd-Pleaser: Perfect for brunches, holidays, and special occasions
FIND ME ON PINTEREST
Discover mouth-watering recipes, kitchen tips, and food inspiration!
I’m always pinning delicious ideas just for you! 😋
Cinnamon Roll Cheesecake Bars Ingredients
For the crust:
- 1 package refrigerated cinnamon roll dough with icing (8 rolls)
- 2 tablespoons melted butter
For the cheesecake filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
For the cinnamon swirl:
- ¼ cup brown sugar, packed
- 2 tablespoons unsalted butter, melted
- 1 tablespoon ground cinnamon
For the glaze:
- Reserved icing from cinnamon roll package
- 2 tablespoons cream cheese, softened
- 1 tablespoon milk
Tools Used to Make Cinnamon Roll Cheesecake Bars
- 9×9 inch baking pan
- Parchment paper
- Mixing bowls (large and small)
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Small whisk
- Fork
- Knife or toothpick for swirling
How to Make Cinnamon Roll Cheesecake Bars
- Preheat your oven to 350°F (175°C) and line your baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the crust by unrolling the cinnamon roll dough and cutting each roll into quarters. Press these pieces evenly into the bottom of your lined pan to form a crust. Brush with melted butter.
- Mix the cheesecake filling by beating the softened cream cheese and sugar until smooth and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined.
- Make the cinnamon swirl by combining brown sugar, melted butter, and cinnamon in a small bowl until it forms a paste-like consistency.
- Pour the cheesecake mixture over the cinnamon roll crust, spreading it evenly with a spatula.
- Drop spoonfuls of the cinnamon mixture onto the cheesecake batter and use a knife or toothpick to create beautiful swirls throughout.
- Bake for 35-40 minutes until the edges are set but the center still jiggles slightly when gently shaken.
- Cool completely in the pan on a wire rack for at least 2 hours, then refrigerate for an additional 2 hours or overnight.
- Prepare the glaze by mixing the reserved icing with softened cream cheese and milk until smooth.
- Drizzle the glaze over the chilled bars before slicing and serving.
Variations of Cinnamon Roll Cheesecake Bars
- Apple Cinnamon: Add ½ cup of finely diced apples to the cinnamon swirl mixture for a fall-inspired treat.
- Maple Pecan: Add ¼ cup chopped pecans to the crust and substitute maple syrup for some of the sugar in the glaze.
- Pumpkin Spice: Mix ½ cup pumpkin puree and ½ teaspoon pumpkin spice into the cheesecake batter for a seasonal twist, similar to these pumpkin upside down mini cakes.
- Chocolate Chip: Sprinkle ¼ cup mini chocolate chips over the crust before adding the cheesecake layer.
- Caramel Drizzle: Substitute the standard glaze with a caramel sauce, similar to this salted caramel pretzel bark.
Serving Cinnamon Roll Cheesecake Bars
These indulgent bars are perfect for serving at brunches, holiday gatherings, or as a special weekend treat. For the most picture-perfect presentation, cut them with a warm, clean knife, wiping the blade between slices.
Cinnamon Roll Cheesecake Bars can be served chilled straight from the refrigerator or allowed to come to room temperature for about 15 minutes before serving. The flavor intensifies at room temperature, but the texture is firmer when chilled.
Consider pairing these bars with fresh berries or a dollop of whipped cream for an extra special touch. They’re also delicious alongside a hot cup of coffee or a glass of cold milk, making them perfect for a weekend breakfast or afternoon snack.
Frequently Asked Questions
Can I make these bars ahead of time?
Absolutely! These bars actually benefit from being made a day ahead. The flavors meld together beautifully, and the texture sets perfectly after an overnight chill in the refrigerator.
How do I store leftover cheesecake bars?
Store any leftovers in an airtight container in the refrigerator for up to 5 days. Be sure to place parchment paper between layers if you need to stack them.
Can I freeze these cinnamon roll cheesecake bars?
Yes! These bars freeze wonderfully. Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. They’ll keep for up to 3 months. Thaw overnight in the refrigerator before serving.
Why did my cheesecake crack?
Cracks usually form when cheesecake is overcooked or cooled too quickly. Make sure to remove the bars from the oven when the center still has a slight jiggle, and cool them at room temperature before refrigerating.
Can I use homemade cinnamon roll dough instead of refrigerated?
Absolutely! If you have a favorite homemade cinnamon roll recipe like these easy cinnamon twists, you can definitely use that instead of store-bought dough. Just make sure it’s rolled thin enough to create an even crust layer.
Final Thoughts
These Cinnamon Roll Cheesecake Bars bring together two beloved desserts in one irresistible treat. Try them this weekend and share your experience in the comments—I’d love to hear your favorite variation!