Description
These Ooey-Gooey Cinnamon Roll Cheesecake Bars combine the soft, sweet flavors of classic cinnamon rolls with a creamy cheesecake topping. Simple to prepare with refrigerated cinnamon roll dough and a luscious cream cheese mixture, these bars are perfect for breakfast, dessert, or a delightful snack. Baked to golden perfection and garnished with cinnamon sugar, they offer an indulgent treat with a melt-in-your-mouth texture.
Ingredients
Scale
Dough
- 2 cans refrigerated cinnamon roll dough (8 oz each)
Cheesecake Topping
- 2 blocks cream cheese, softened (8 oz each)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
Garnish
- Cinnamon sugar, to taste
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper to ensure easy removal of the bars after baking.
- Prepare Cinnamon Dough Base: Open the cans of refrigerated cinnamon roll dough and separate the rolls. Press the dough evenly into the bottom of the prepared pan, forming a solid base layer.
- Make Cream Cheese Mixture: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then continue beating until all ingredients are well combined and the mixture is fluffy.
- Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture using a spatula to maintain a light and airy texture without deflating the mixture.
- Assemble the Cheesecake Layer: Spread the cream cheese mixture evenly over the cinnamon roll dough layer in the pan, creating a smooth cheesecake topping.
- Add Cinnamon Sugar Garnish: Sprinkle an even layer of cinnamon sugar over the cheesecake topping to add a sweet, spicy flavor and attractive finish.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes or until the edges are lightly golden and the cheesecake layer is set but still slightly soft in the center.
- Cool and Chill: Remove the pan from the oven and allow the bars to cool completely at room temperature. For the best texture and clean slicing, refrigerate the bars for at least one hour before cutting them into servings.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the cheesecake mixture.
- For easy removal, lining the pan with parchment paper is highly recommended.
- Refrigerating the bars before slicing helps the cheesecake layer set better and makes cutting cleaner.
- Feel free to add chopped nuts or drizzle caramel sauce for added texture and flavor.
- Store leftover bars in an airtight container in the refrigerator for up to 4 days.
