Two classic indulgences come together in these easy Cinnamon Swirl Cheesecake Bars. They are the ultimate mash-up of creamy cheesecake and warm, buttery cinnamon sugar. Made in a small batch, they’re perfect for cinnamon roll lovers who love cheesecake. Each bite features a smooth, delicious cream cheese filling layered over a buttery crust, then swirled with a rich cinnamon mixture that caramelizes beautifully as it bakes.
Perfect for fall gatherings, holiday dessert tables, or a weekend baking project, these cheesecake bars are as impressive as they are easy to make. They slice cleanly, store well for leftovers, and deliver that classic cinnamon-roll flavor in every bite. These cinnamon swirl cheesecake bars are guaranteed to become a new favorite for anyone who loves cheesecake. If you know me, I’ve always been a huge cheesecake person, and this one truly takes the cake. I mean, cheesecake! I’d choose this one over any other cheesecake flavor, any day!
Ingredients
- 9 graham crackers (full sheets, 18 halves)
- 6 tablespoons unsalted butter, divided
- 1/4 teaspoon salt
- 16oz cream cheese
- 3 tablespoon sour cream
- 2 eggs
- 1/3 cup + 2 tablespoons granulated sugar
- 1 & 1/2 teaspoons vanilla extract
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons all-purpose flour
- 3/4 cup heavy whipping cream
- 1 tablespoon light brown sugar
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
Step 1: Line your 8″ square baking pan with parchment paper.
Step 2: Melt the 3 tablespoons of unsalted butter and set aside. Add graham cracker sheets to food processor and pulse until fine crumbs. Add 2 tablespoons granulated sugar and salt. Pulse to combine. Add melted butter and pulse until fully combined. It should resemble wet sand.
Step 3: Add to baking pan and use an offset spatula or small glass to press down the crumbs to form a crust. Bake the crust for 8 minutes at 350°F. Set aside to cool completely. About 20 minutes.
Step 4: In a small bowl, using a fork, mix together the light brown sugar, all-purpose flour, and ground cinnamon until combined. Add the melted butter and mix until it becomes sandy and crumbly.
Step 5: Add cream cheese to a medium bowl and beat until smooth. About 3 minutes. Add sour cream and beat until smooth. About 1 minute. Add remaining granulated sugar and beat for another 2 minutes until well combined. Scrape the bowl down as needed so everything is fully combined. Add eggs and vanilla extract and beat for another minute until fully combined.
Step 6: Pour 1/2 of the cheesecake batter into the crust. Use a spatula to smooth it into an even layer. Sprinkle half of the cinnamon swirl mixture over top.
Step 7: Pour the remaining cheesecake batter over the top of the cinnamon swirl layer. Finally, sprinkle with remaining cinnamon mixture. With a knife, gently swirl the layers of batter and cinnamon filling together.
Step 8: Bake cheesecake for 30 minutes at 325°F or until t he edges are set. It’s okay if it takes longer than this. When it’s done, the center of the cheesecake should slightly wobble when you shake the pan.
Step 9: Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven, door slightly open, as it cools down for 45 minutes. Remove from the oven, then cool cheesecake completely at room temperature. About another hour. Then cover and refrigerate for 1 hour. Remove and top with whipped cream. Spread a layer of whipped cream over top of the cheesecake. Use an offset spatula to spread it into an even layer. Cover and then return to refrigerate for another 2 hours until ready to serve.
Step 10: Lightly dust cinnamon on top when serving. Using a sharp knife, cut into 16 slices for serving.
Why you’ll love these cinnamon swirl cheesecake bars
- Cinnamon-roll flavor in cheesecake form – The buttery crust, creamy cheesecake, and gooey cinnamon swirl give you all the cozy cinnamon-roll vibes in every bite.
- Warm spice meets creamy texture – The contrast of rich, smooth cheesecake and warm cinnamon spice creates a perfectly balanced, delicious dessert.
- Great for the holidays – Cut them into 16 squares for an easy dessert to bring to parties, potlucks, or any holiday gatherings.
- No water bath needed – Unlike traditional cheesecake, these bars bake evenly and smoothly without any fussy techniques.
- Bakery-style results at home – You get all the rich flavor and gorgeous presentation of a bakery treat with simple, approachable ingredients.
Tips for the best cinnamon swirl cheesecake bars
- Line your pan with parchment paper – Makes removing the bars and slicing them so much easier.
- Press the crust firmly – A well-packed crust helps prevent the bars from crumbling when you slice them.
- Use room temperature ingredients – This ensures the cheesecake filling will be smooth when you mix the cream cheese, sour cream, and eggs together. No lumps here!
- Swirl gently – Use a toothpick or knife to swirl the cinnamon mixture for a beautiful marbled effect without fully mixing it in.
- Chill before slicing – Let the bars chill completely in the fridge (with whipped cream on top) for at least 3 hours for clean, sharp slices.
- Cut with a sharp, warm knife – Run a knife under hot water and wipe between slices for clean edges.
Frequently asked questions
Yes! These bars actually taste better after chilling in the fridge for a few hours or overnight. Store them in an airtight container in the fridge for up to 5 days.
No, unlike traditional cheesecake, these bars bake perfectly without a water bath, making them easier to make with less fuss.
Chill the bars completely and use a sharp knife. For best results, warm the knife under hot water and wipe it clean between cuts.
Yes! Swap the crust for a gluten-free cookie or graham cracker option. Make sure your other ingredients are also gluten-free.
Yes! You can swap the traditional graham cracker crust for a gingersnap or even a chocolate cookie crust for a different flavor profile.
Keep the bars in an airtight container in the fridge for up to 5 days.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Cinnamon Swirl Cheesecake Bars
Ingredients
For the crust
- 9 graham cracker sheets (18 halves)
- 3 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
For the cinnamon swirl mixture
- 1/2 cup light brown sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter (melted)
For the cheesecake filling
- 16 oz cream cheese (room temperature)
- 3 tablespoons sour cream (room temperature)
- 1/3 cup granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
For the whipped cream
- 3/4 cup heavy whipping cream
- 1 tablespoon light brown sugar
- 1/2 teaspoon vanilla extract
To serve
- ground cinnamon (optional)
Instructions
Make the crust
- Line your 8" square baking pan with parchment paper.
- Melt the 3 tablespoons of unsalted butter and set aside. Add graham cracker sheets to food processor and pulse until fine crumbs. Add granulated sugar and salt. Pulse to combine. Add melted butter and pulse until fully combined. It should resemble wet sand.
- Add to baking pan and use an offset spatula or small glass to press down the crumbs to form a crust. Bake the crust for 8 minutes at 350°F. Set aside to cool completely. About 20 minutes.
Make the cinnamon swirl mixture
- In a small bowl, using a fork, mix together the light brown sugar, all-purpose flour, and ground cinnamon until combined. Add the melted butter and mix until it becomes sandy and crumbly.
Make the cheesecake filling
- Place your cream cheese on a plate for 1 hour to come to room temperature. Set your sour cream and eggs out as well.
- Add cream cheese to a medium bowl and beat until smooth. About 3 minutes. Add sour cream and beat until smooth. About 1 minute. Add 2 tablespoons granulated sugar and beat for another 2 minutes until well combined. Scrape the bowl down as needed so everything is fully combined. Add eggs and vanilla extract and beat for another minute until fully combined.
- Pour 1/2 of the cheesecake batter into the crust. Use a spatula to smooth it into an even layer. Sprinkle half of the cinnamon swirl mixture over top.
- Pour the remaining cheesecake batter over the top of the cinnamon swirl layer. Finally, sprinkle with remaining cinnamon mixture. With a knife, gently swirl the layers of batter and cinnamon filling together.
- Bake cheesecake for 30 minutes at 325°F or until t he edges are set. It's okay if it takes longer than this. When it's done, the center of the cheesecake should slightly wobble when you shake the pan.
- Turn the oven off and open the oven door slightly. Let the cheesecake sit in the oven, door slightly open, as it cools down for 45 minutes. Remove from the oven, then cool cheesecake completely at room temperature. About another hour.
- Then cover and refrigerate for 1 hour. Remove and top with whipped cream. Spread a layer of whipped cream over top of the cheesecake. Use an offset spatula to spread it into an even layer. Cover and then return to refrigerate for another 2 hours until ready to serve. For best results, chill overnight.
- Lightly dust cinnamon on top when serving. Using a sharp knife, cut into 16 slices for serving. For neat slices, wipe the knife clean and dip into warm water between each slice.
Make the whipped cream
- Using a handheld or stand mixer fitted with a whisk attachment, whip the heavy whipping cream, brown sugar, and vanilla on medium-high speed until medium peaks form, about 3–4 minutes. Medium peaks hold their shape fairly well, but the tip of the peaks curl slightly when the beaters are lifted.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
