Description
Cinnamon roll cheesecake bars with a buttery cinnamon roll base, creamy cheesecake filling, and tangy cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 24 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 1/4 cup (1/2 stick) unsalted butter, softened
- 2 cups powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- Cut in the Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, whisk together the buttermilk and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Press into Pan: Lightly grease a 9×13 inch baking pan. Press the cinnamon roll dough evenly into the bottom of the pan.
- Combine Ingredients: In a medium bowl, combine the softened butter, brown sugar, and cinnamon. Mix until well combined and creamy.
- Spread over Base: Evenly spread the cinnamon filling over the prepared cinnamon roll base in the baking pan.
- Cream the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar: Gradually add the granulated sugar to the creamed cheese, beating until well combined.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
- Add Sour Cream and Vanilla: Stir in the sour cream and vanilla extract until just combined.
- Pour over Cinnamon Filling: Gently pour the cheesecake batter over the cinnamon filling in the baking pan. Spread it evenly.
- Bake: Preheat your oven to 350°F (175°C). Bake for 30-35 minutes, or until the cheesecake layer is set around the edges but still slightly jiggly in the center.
- Cool Completely: Remove the pan from the oven and let it cool completely at room temperature.
- Chill: Once cooled, cover the pan with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Cream the Cream Cheese and Butter: In a medium bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
- Add Powdered Sugar: Gradually add the powdered sugar, beating until well combined.
- Add Milk and Vanilla: Add the milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract.
- Frost the Bars: Once the cheesecake bars are completely chilled, spread the cream cheese frosting evenly over the top.
- Cut into Bars: Cut the cheesecake bars into squares.
- Serve: Serve the cinnamon roll cheesecake bars chilled.
Notes
- Make sure the butter for the cinnamon roll base is very cold for a flaky texture.
- Don’t overmix the cinnamon roll base or cheesecake batter.
- Cooling and chilling the cheesecake bars completely is essential for preventing cracks.
- Adjust the amount of milk in the frosting to achieve your desired consistency.
- For an extra touch, garnish with a sprinkle of cinnamon or a drizzle of caramel sauce.
- Prep Time: 45 minutes
- Cook Time: 35 minutes