Craving a sweet treat that takes cinnamon rolls up a notch? These decadent cheesecake bars made right in the blender will satisfy any dessert lover. With a crispy graham cracker crust, a rich and creamy cheesecake filling, and swirls of cinnamon in every bite, they make the perfect dessert to enjoy on cozy nights in.
How Do I Achieve the Perfect Cheesecake Texture?
Getting that smooth, creamy cheesecake texture is easy with the power of a blender like the Blendtec. Simply add the cream cheese, sugar, vanilla, sour cream and eggs and let the blender work its magic until perfectly combined. No lumps or streaks in sight! For best results, use room temperature ingredients. The blender allows you to skip labor-intensive techniques like creaming butter and sugar.
What If I Don’t Have Graham Crackers for the Crust?
No need to make an extra trip to the store if you’re missing graham crackers. The buttery crust can be easily adapted with ingredients you likely have on hand, like vanilla wafers, gingersnaps, or even saltines. Simply crush them up to form the base layer and proceed as directed. The cinnamon sugar swirl filling will mask any subtle flavor differences.
How Should I Store Leftover Cheesecake Bars?
Good news – these bars freeze beautifully for instant cheesecake gratification for up to 3 months. Allow bars to cool completely before wrapping tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving. For fridge storage, cover tightly and consume within 5 days. The bars also keep well sliced into individual portions to pull out just what you need.
Can I Adapt This Recipe Into a Cheesecake Pie?
Absolutely! For a whole pie version, simply prepare the crust and filling as directed, then pour into a graham cracker or traditional pie crust. Bake at 325 F until just slightly jiggly in the center, about 45 minutes. Let cool completely before topping with cinnamon swirl filling. Easy peasy and infinitely adaptable.
Blender Cinnamon Roll Cheesecake Bars Recipe
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.
