Creamy cinnamon roll cheesecake bars made easily in a blender. A make-ahead potluck favorite with a buttery crust and sweet glaze.

Scale

Buttery Base:

2 cups all-purpose flour

1/2 cup granulated sugar

1/2 tsp salt

3/4 cup unsalted butter, melted

1 tsp vanilla extract

Cheesecake Filling:

16 oz cream cheese, softened

3/4 cup granulated sugar

2 large eggs

1/2 cup sour cream

1 tsp vanilla extract

Cinnamon Swirl:

1/2 cup brown sugar

1 tbsp ground cinnamon

1/4 cup unsalted butter, melted

Glaze:

1 cup powdered sugar

2–3 tbsp milk

1/2 tsp vanilla extract

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1. Preheat oven to 350°F and line a 9×13 pan.

2. Mix base ingredients and press into pan.

3. Bake crust 12–15 minutes.

4. Blend cheesecake filling until smooth.

5. Pour over crust.

6. Mix cinnamon swirl and drizzle on top.

7. Swirl gently with a knife.

8. Bake 30–35 minutes until just set.

9. Cool, chill, glaze, and slice.

Chill fully before slicing for clean bars.

Great made a day ahead.

Blend filling until completely smooth.