Cinnamon Swirl Cheesecake Bars
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 and perfect for cinnamon roll lovers who love cheesecake.
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
If you want slightly larger slices, cut into 9 slices instead.
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.