If you want your house to smell absolutely amazing, you’ve got to try this. I sort of wanted to bottle the smell of cinnamon topping and carry it with me…is that weird? Whatever. These cinnamon roll cheesecake bars are delicious, and it’s that cinnamon topping that really makes it. It smells like fall, which is just around the corner! I could have easily eaten five of these in one sitting but I refrained (barely). They’re an awesome combination of cinnamon sugar and cream cheese that taste like you’re eating a creamy cinnamon roll.
Also, I had no idea I could make cheesecake with so few ingredients. My first attempt at this recipe left me with icky, lumpy cream cheese. I was very disappointed as it meant I had to wait an extra day to get more ingredients and ultimately wait an extra day to eat these, but the second batch came out really great.
- 10-12 graham crackers
- 3 tbsp butter, melted
- 2 tsp cinnamon
- 1/4 cup sugar
Preheat the oven to 350 degrees.
Line a pan (I used a 9 x 9in) with parchment paper and lightly spray with cooking spray.
Grind the graham crackers, sugar and cinnamon in a food processor and pulse until the crumbs are fine. Add melted butter and pulse for a few more seconds. Press the graham cracker mixture into the pan and set aside.
- 16 oz. cream cheese, room temperature
- 1 egg
- 1/2 cup sugar
- 1 tbsp vanilla
Beat the cream cheese until smooth and creamy. Mix in the sugar, then the egg and vanilla, beating well between each addition. Pour the cheesecake filling over the crust and smooth with a spatula.
- 1/4 cup butter
- 1 tbsp cinnamon
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tbs flour
Prepare the cinnamon roll topping by melting the butter in a small saucepan on low-medium heat. Stir in the brown sugar and cinnamon. Remove from heat and stir in the vanilla and flour, which will thicken the mixture.
Drizzle the cinnamon roll mixture over the cheesecake and use a toothpick to swirl a pattern on the top. Bake the cheesecake bars for 18-20 minutes until the cheesecake sets, making the middle of the cheesecake jiggle only slightly. Remove from the oven and leave to cool. When the pan is cool enough to touch, move it to the fridge to cool completely.
Once cooled for at least an hour, pull the cheesecake out by the parchment and cut into squares. Yes, they taste as good as they smell. I dare you to only eat one…let me know how that goes for ya. Enjoy!