Description
Creamy cheesecake bars swirled with cinnamon-sugar, on a buttery graham cracker crust – made effortlessly in a blender.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup light brown sugar
- 6 Tbsp butter, melted
- 1/2 tsp salt
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 tsp vanilla extract
- 1 cup dark brown sugar
- 1 tsp cinnamon
- 1/4 cup all-purpose flour
- 6 Tbsp butter, melted (for swirl)
Instructions
- Preheat oven to 350 °F.
- Mix crust ingredients; press into 8″ square pan; bake 8 min; cool.
- Reduce oven to 325 °F.
- In blender, combine cream cheese, granulated sugar, vanilla; blend until smooth.
- Add sour cream; blend.
- Add eggs one at a time, blending between.
- In bowl, stir swirl ingredients until smooth: melted butter, dark brown sugar, cinnamon, flour.
- Pour half cheesecake filling over crust; dot with half cinnamon swirl; swirl gently.
- Add remaining filling and swirl mixture; swirl again.
- Bake 35–40 min until center is mostly set.
- Chill bars in refrigerator for at least 2 hours before slicing.
Notes
- Make ahead: refrigerate up to 4 days or freeze individual bars for 1 month.
- Swirl: add nutmeg or chopped nuts for variation.
- Substitutions: Greek yogurt for sour cream; store-bought crust if desired.
- Room-temperature ingredients help prevent lumps and cracks.
Nutrition
- Serving Size: 1 bar
- Calories: 460 kcal
- Sugar: 38 g
- Sodium: 330 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 110 mg