Blender Cinnamon Roll Cheesecake Bars Recipe (Page 2 ) | August 8, 2025
Annonce:
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Ingredients:
- Graham Cracker Crumbs: 1.5 cups
- Brown Sugar (for crust): 1/4 cup
- Butter (melted, for crust): 6 tablespoons
- Cinnamon (for crust): 1 teaspoon
Cheesecake Filling:
-
- Cream Cheese (softened): 16 ounces (two 8oz packages)
- Sour Cream (room temperature): 1/2 cup
- Sugar: 2/3 cup
- Eggs (large, room temperature): 2
- Vanilla Extract: 1 tablespoon
Cinnamon Swirl:
- Butter (melted): 6 tablespoons
- Dark Brown Sugar: 1 cup
- Cinnamon: 1 teaspoon
- Flour: 1/4 cup
Method:
- Preheat your oven to 350°F. Blend melted butter, graham crackers, brown sugar, and cinnamon until it resembles wet sand. Press this mixture into an 8×8″ baking dish and bake for 8 minutes. Let it cool afterward.
- Lower the oven temperature to 325°F. In a blender, mix the cream cheese, sugar, and vanilla until smooth. Incorporate the sour cream and continue blending. Then, add eggs one at a time, ensuring smoothness.
- Over the crust, pour half of the filling. Dot it with cinnamon swirl, and carefully create swirl patterns using a knife. Repeat this step with the remaining filling.
- Bake at 325°F for 35-40 minutes or until the center is set but slightly jiggly. Refrigerate for two hours to firm up.
- For the cinnamon swirl, mix flour, brown sugar, cinnamon, and melted butter until smooth.
Notes:
- These cheesecake bars can be frozen for up to six months.
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