Are you in the mood for a deliciously smooth and easy-to-make dessert? Look no further because these Blender Cinnamon Roll Cheesecake Bars are here to satisfy your sweet tooth. With a creamy cheesecake filling swirled with cinnamon sugar, these bars are a perfect treat that will melt in your mouth. And the best part? They can be made in a blender, so no need for any complicated baking techniques.

The Magic of the Blender

Cheesecake can be a bit fussy to make with all the water bath baking and the fear of cracked tops. But fear not, these bars are here to save the day! By using a blender, you can effortlessly create a smooth and velvety cheesecake filling without the need for a springform pan or worrying about those dreaded cracks.

A Toffee Twist

One of the many things to love about these bars is the addition of a crunchy graham cracker crust. But here’s the twist – instead of using regular white sugar, we mix in some brown sugar with melted butter and graham cracker crumbs. This simple tweak adds a touch of rich toffee flavor to the crust, making it even more delicious and irresistible.

Silky Smooth Filling

While the crust is baking in the oven, the blender works its magic to create the perfect cheesecake filling. With just a few minutes of blending, you’ll have a luscious and creamy mixture that is completely lump-free. No need to pull out your mixer, the blender does all the work for you, giving you a dessert that is smooth as silk.

The Cinnamon Roll Twist

What sets these bars apart is the cinnamon sugar swirl that runs through the cheesecake filling. After pouring half of the filling over the baked crust, dollop it with the cinnamon-sugar mixture. Then layer on the remaining filling and give it a gentle swirl. The result? A mouthwatering combination of cheesecake and cinnamon roll flavors that will leave you wanting more.

Recipe

Blender Cinnamon Roll Cheesecake Bars

Serves 12 | Prep time: 15 minutes | Cook time: 45 minutes | Inactive: 2 hours

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 6 tablespoons melted butter
• 1/2 teaspoon salt

For the filling:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract

For the cinnamon swirl:

• 6 tablespoons melted butter
• 1 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 cup all-purpose flour

Instructions:

For the crust:

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt. Mix until well combined.
3. Press the mixture firmly into an 8-inch square baking dish. Bake for 8 minutes.
4. Set aside to cool.

For the filling:

1. Reduce the oven temperature to 325°F.
2. In a blender, combine the cream cheese, sugar, and vanilla extract. Blend until smooth.
3. Add the sour cream and blend again. Gradually add the eggs, one at a time, blending in between until the mixture is smooth.
4. Set aside.

For the cinnamon swirl:

1. In a medium bowl, stir together the melted butter, dark brown sugar, cinnamon, and flour until smooth.

To assemble:

1. Pour half of the cheesecake filling over the cooled crust. Dot with the cinnamon mixture, then gently swirl together with a knife.
2. Add the remaining filling and remaining cinnamon mixture, then swirl once more.
3. Bake until the center is mostly set, about 35-40 minutes.
4. Chill the bars in the refrigerator until firm, approximately 2 hours.
5. Slice, serve, and enjoy!

Recipe adapted from Oh Sweet Basil.