Dive into the velvety delight of Blender Cinnamon Roll Cheesecake Bars, made effortlessly with graham cracker, cream cheese, sour cream, and a tempting cinnamon swirl.
Okay, gather ’round foodie friends because it’s confession time! I’m a cheesecake enthusiast (no surprise there), but, honestly, the technicalities? Not my thing. Remember the water bath tragedy of ’18? Let’s not revisit that. So, it was on a lazy Sunday, when I was both craving cheesecake and cinnamon rolls and thought, “Why not both?” With my trusty blender in tow and a dash of creativity, the Blender Cinnamon Roll Cheesecake Bars were born! And let me tell ya, it’s the simplicity of this recipe that truly shines through, proving yet again that less is often more, especially when it comes to fuss-free baking.
Why You’ll Love Blender Cinnamon Roll Cheesecake Bars
These Blender Cinnamon Roll Cheesecake Bars are the epitome of simplicity meets flavor. First off, it’s all done in a blender. No more kitchen catastrophes or multiple dishes piling up. Second, it’s a mash-up of two beloved desserts, making it a guaranteed crowd-pleaser. And finally, say goodbye to the intimidating springform pans and say hello to straightforward baking, because who has time for cracked cheesecake tops? Not us!
Ingredients Notes For Blender Cinnamon Roll Cheesecake Bars:
Graham Cracker Crumbs: For a rustic touch, crush your own! Store-bought works, but there’s something therapeutic about hammering those crackers.
Cream Cheese: Always opt for full fat. This is not where you want to cut corners, trust me.
Sour Cream: Room temperature is the keyword. Cold sour cream can lead to a lumpy filling, and we’re aiming for silky smooth.
Cinnamon Swirl: If you’re feeling frisky, a pinch of nutmeg can be a spicy little addition.
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How To Make Blender Cinnamon Roll Cheesecake Bars:
The Crust Hustle: Begin by melting that butter – oh, the aroma! Then, in a medium bowl, combine those fragrant graham cracker crumbs with your melted butter, brown sugar, and a hint of salt. Here’s where things get fun – press this mix into your 8-inch baking dish. No perfection needed; rustic charm, remember? Pop it into a 350°F oven for 8 minutes. Let it cool while you resist the urge to eat it.
Filling Time: Now, lower the oven temp to 325°F. Get that blender out and throw in the cream cheese, sugar, and vanilla. Blend till you see creamy magic. Toss in the sour cream, giving it another whirl. Eggs next, one by one. Blending in between ensures a luscious, lump-free concoction.
Swirlin’ Cinnamon: In a separate bowl, combine your melted butter, brown sugar, cinnamon, and flour. Stir it well; get rid of any lurking lumps.
Assembly Line: Now, here’s where the artistry comes into play. Pour half of your velvety cheesecake filling over your patiently waiting crust. Spoon in dollops of your cinnamon concoction and channel your inner Van Gogh – swirl it gently. Add the rest of the filling and cinnamon mixture on top and swirl again. Into the oven, it goes for 35-40 minutes. Once baked, chill for 2 hours. A true test of patience, I know, but trust me – it’s worth the wait!
Storage Options:
These decadent bars can be stored in an airtight container in the refrigerator for up to 4 days. Want to extend the enjoyment? Freeze individual bars, separated by parchment paper, for up to a month. To relish, simply thaw in the fridge overnight.
Variations and Substitutions:
Craving some nutty flair? Add in crushed pecans to your cinnamon swirl. For a zestier touch, some lemon or orange zest in the filling can be the twist you need. If you’re out of sour cream, Greek yogurt is a great stand-in. Not a graham cracker fan? Biscuits or Oreo crumbs will do the trick just fine!
Blender Cinnamon Roll Cheesecake Bars
Ingredients
For the Crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of light brown sugar
- 6 tablespoons of melted butter
- 1/2 teaspoon of salt
For the Filling:
- 16 oz of softened cream cheese
- 3/4 cup of granulated sugar
- 2 large eggs maintained at room temperature
- 1/2 cup of sour cream maintained at room temperature
- 2 teaspoons of vanilla extract
For the Cinnamon Swirl:
- 6 tablespoons of melted butter
- 1 cup of dark brown sugar
- 1 teaspoon of cinnamon
- 1/4 cup of all-purpose flour
Instructions
Crust Preparation:
- Preheat the oven to 350°F (177°C).
- In a medium-sized bowl, thoroughly mix the melted butter, graham cracker crumbs, light brown sugar, and salt.
- Firmly press the mixture into an 8-inch square baking dish.
- Bake for 8 minutes, then set aside for cooling.
Filling Preparation:
- Adjust the oven’s temperature to 325°F (163°C).
- Utilize a blender to blend the cream cheese, granulated sugar, and vanilla extract until it achieves a smooth consistency.
- Incorporate the sour cream and blend further. Proceed to add the eggs, introducing them one at a time, and blending in between each addition to ensure a consistent mixture.
Cinnamon Swirl Preparation:
- In a medium-sized bowl, combine the melted butter, dark brown sugar, cinnamon, and flour. Mix until a consistent texture is achieved.
Assembly:
- Pour half of the prepared cheesecake filling over the pre-baked crust.
- Drop dollops of the cinnamon mixture onto the filling and use a knife to gently swirl the two together.
- Pour the remaining cheesecake filling and cinnamon mixture over the first layer, and again, gently swirl them together.
- Place the baking dish in the oven and bake for approximately 35-40 minutes or until the center is mostly set.
- Once baked, allow it to cool to room temperature before placing it in the refrigerator to chill for at least 2 hours. After chilling, slice the cheesecake into bars and serve.
