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Creamy Cinnamon Roll Cheesecake Bars with Easy Homemade Glaze

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These bars combine the creamy richness of cheesecake with the warm, sweet flavors of cinnamon rolls, topped with a silky homemade glaze. Perfect for brunch or dessert, they are quick, easy, and crowd-pleasing.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ⅓ cup (65g) granulated sugar
  • ½ cup (115g) unsalted butter, cold and cubed
  • ¼ teaspoon salt
  • 16 oz (450g) cream cheese, softened
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) sour cream
  • ½ cup (100g) brown sugar, packed
  • 2 tablespoons ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons (30-45ml) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Make the crust: In a bowl, whisk together flour, granulated sugar, and salt. Cut in cold cubed butter until crumbly but holds when pressed. Press evenly into the bottom of the pan (about ⅓ inch thick). Bake 12-15 minutes until edges are lightly golden. Let cool slightly.
  3. Prepare the cream cheese filling: Beat softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla extract and sour cream until combined and silky.
  4. Mix the cinnamon swirl: Combine brown sugar, cinnamon, and melted butter until sticky and sandy.
  5. Assemble bars: Pour half the cream cheese filling over cooled crust and spread evenly. Sprinkle half the cinnamon swirl on top. Repeat with remaining filling and cinnamon swirl. Use a knife or skewer to gently swirl the cinnamon mixture into the cheesecake layer to create a marbled effect.
  6. Bake for 30-35 minutes until edges are set but center jiggles slightly. Avoid overbaking.
  7. Cool completely on a wire rack for at least 1 hour, then refrigerate for 3 hours or overnight to set.
  8. Make the glaze: Whisk powdered sugar, milk, and vanilla extract until smooth and drizzle-able. Adjust milk for desired consistency.
  9. Lift bars out using parchment overhang, cut into squares, and drizzle glaze before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Do not overmix the filling to prevent cracks. Swirl cinnamon mixture gently for a marbled effect. Bars should jiggle slightly in the center when done to avoid dryness. Chill bars overnight for best flavor and texture. Variations include gluten-free crust with almond flour, pumpkin spice filling, maple glaze, chocolate swirl, and dairy-free options.

Nutrition

Keywords: cheesecake bars, cinnamon roll, dessert, easy glaze, creamy, cinnamon swirl, homemade dessert, brunch dessert

Find it online: https://avabowls.com/creamy-cinnamon-roll-cheesecake-bars-recipe-easy-homemade-glaze/