CINNAMON ROLL CHEESECAKE BARS
I made this recipe today for an after dinner dessert. I have to share with you the fact that we thought it was just an amazing recipe, melt in your mouth oh so good.
Ingredients
FOR CRUST:
- 1/4 cup brown sugar
- 1/3 cup butter melted
- 2 cups cinnamon graham crackers finely crushed
FOR CHEESECAKE:
- 2 eggs
- 1 Tbsp vanilla extract
- 1/2 cup sour cream
- 2 (8 oz pkgs) cream cheese at room temperature
- 2/3 cup sugar
FOR CINNAMON SWIRL:
- 6 Tbsp butter
- 1/4 cup all-purpose flour
- 1 cup brown sugar
- 2-3 Tbsp ground cinnamon depending on how cinnamon-y you want it
Instructions
First, preheat the oven to 325 degrees F. Line an 8x8 pan with aluminum foil, spreading the sides of the foil over the edges of the pan. Spray aluminum foil with cooking spray; put aside.
Then, in a medium bowl, combine the graham cinnamon crumbs, melted butter and brown sugar until completely moist. Press the mixture evenly at the bottom of the pan and bake in the oven for approx. 10-12 minutes or until golden. Remove from oven but keep oven on.
While the crust cooks, prepare your cheesecake. In the bowl of a stand mixer, cream together the cream cheese and sugar until fluffy, about 1 minute. Add eggs, one at a time, beating well after each addition, followed by vanilla. Finally, add the sour cream. Reserve the mixture.
Meanwhile, in a medium saucepan, melt the brown sugar, flour, cinnamon and butter, stirring until smooth. Put aside.
Spread half the cheesecake mixture in the prepared crust. Garnish with half the cinnamon mixture. I like to draw lines with the cinnamon mixture in the cheesecake, then rotate them with a butter knife.
Top with the rest of the cheesecake, then the rest of the cinnamon mixture, shaking together.
Bake in the oven approx. 35-40 minutes or until the cheesecake is set and the center is just a little agitated. Let cool completely, then refrigerate at least 2 hours before serving. Happy Cooking Time.
