Cinnamon Roll Cheesecake Bars

A wonderful recipe, a creamy work! Soft-scented vanilla cheesecake stirred with thick brown sugar & cinnamon mixture on top of the graham cinnamon bark. Very easy, very delicious!

We. I can't even do this bar!

So lately I've been doing cinnamon roll kicks. This is probably because I never made cinnamon rolls because when I did, I immediately made a one-woman race to see how much I could eat in one sitting. Not surprisingly, I always win. Not surprisingly, all the cinnamon rolls are gone.

In my head, I have planned and planned various cinnamon roll-Esque recipes to share with you. One recipe for Cinnamon Roll Cheesecake Bars, which you see here. The other is for cinnamon bundt cakes which, it turns out, defy all laws of gravity and remain within the pot limit forever.

I really had to sculpt with a knife and spatula, twisting pans all over my body in a way that no pans had to be twisted until finally the pan was removed and the bottom fell onto the table with all the limps and pathetic.

I then had to train all my muscles to pull out the top of the pan. This resulted in me giving up and soaking the pan in water for three days.

But fortunately, this cheesecake screamed successfully. They are based on my Perfect Cheesecake Bars, which, in my opinion, are truly the best. The color is creamy, mild, smooth and full of flavor, and basically very easy. There is no scary springform pan. There is no scary water bath. I mean, what's with the water bath? I don't want to bathe my food period. I don't even take a shower, and I don't want my food to get better care than me. So yes, there is no water bath. There is no spa or sauna.

Here's what goes down:

Prepare your cheesecake. Shake live sunlight from some soft cream cheese with a little sugar. Add eggs, one at a time, and then the vanilla extract. Finally, add sour cream - this makes the cheesecake cream, a dreamy success. Pour into your par-grilled cinnamon graham crust. Let me repeat: CINNAMON GRAHAM CRUST (!!).

While all this is happening, make the stuffing cinnamon brown sugar so easily filled. All you have to do is melt butter, brown sugar, and a pile of cinnamon in a small saucepan until it melts, is sticky, and is divine. Then drizzle over the cheesecake stick and stir a little. Bake until golden and just about the set and voila! Extraordinary.

Also, I know I have posted many cheesecake recipes lately. If your mind, obviously you are in the wrong place. Sorry, not sorry.

INGREDIENTS
FOR CRUST:

• 2 cups of graham cinnamon biscuits, finely ground
• ⅓ cup of butter melts
• ¼ glass of brown sugar

FOR CHEESECAKE:

• 2 or eight ounces of pkg cream cheese, softened to room temperature
• ⅔ glass of sugar
• 2 eggs
• 1 Tbsp vanilla extract
• ½ cup sour cream

FOR CINNAMON SWIRL:

• 1 cup of brown sugar
• ¼ cup all-purpose flour
• 2-3 Tbsp ground cinnamon (depends on how much cinnamon you want)
• 6 Tbsp butter

INSTRUCTIONS

1. Preheat the oven to 325 degrees F. Align the pan 8x8 with foil, extending the sides of the foil over the edges of the pan. Spray foil with cooking spray; set aside.
2. In a medium bowl, stir together the graham cinnamon crumbs, melted butter, and brown sugar together until it is completely wet. Press the mixture evenly along the bottom of the pan and bake around. 10-12 minutes or up to gold. Remove from oven but still on.
3. When making bread, prepare your cheesecake. In a standing mixer bowl, beat the cream cheese and sugar until fluffy, about 1 minute. Add eggs, one at a time, shake after each addition, followed by the vanilla. Finally, shake with sour cream. Set the mixture aside.
4. Meanwhile, in a medium saucepan, melt brown sugar, flour, cinnamon, and butter, stir until smooth. Put aside.
5. Spread half of the cheesecake mixture into the prepared crust. Top with half of the cinnamon mixture. I like to draw lines with the cinnamon mixture into the cheesecake and then mix them with a butter knife. Top with the rest of the cheesecake, then the remaining cinnamon mixture, circling together.
6. Roast around. 35-40 minutes or until the cheesecake is set and the center is only slightly jiggly. Chill completely, then chill at least 2 hours before serving.

This recipe is inspired by thedomesticrebel

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