Cinnamon Roll Cheesecake Bars

Cinnamon Roll Cheesecake Bars - Creme de la Crumb

Remember how the other day we combined two really awesome desserts to make one super amazing dessert? I’m talking about the S’mores Lava Cakes. Oh my gosh those were life changing. But I’m about to change your life again with this dessert. Just try to wrap your head around this… Cinnamon rolls + cheesecake. Sort of unbelievable right?? I know, I can’t believe it either. Except that I do believe it…. because I ate these. And eating is believing. Or something like that.

Cinnamon Roll Cheesecake Bars - Creme de la Crumb

I think I would like to eat cinnamon roll cheesecake things for the rest of my life please. These Cinnamon Roll Cheesecake Bars are sooooo so so so SO good! Why have I not had these for the past 20+ years?? The sweet and salty, cinnamony graham cracker crust, plus the rich and creamy cinnamon roll swirled cheesecake equals my own personal heaven. These are a piece of cheesecake to make (ha!) and are so worth less than an hour of your life. Please make these, and then share them with me. I’m hooked! Go on try one, you’ll be hooked too, I guarantee it.

Cinnamon Roll Cheesecake Bars - Creme de la Crumb

Cinnamon Roll Cheesecake Bars
Prep time
Cook time
Total time
A cinnamon graham cracker crust topped with a creamy cinnamon roll cheesecake filling!
Recipe type: Dessert
Serves: 9-12
graham cracker crust
  • 12 graham cracker sheets
  • ¼ cup sugar
  • ½ cup butter, melted
  • 1 tablespoon cinnamon
cinnamon roll filling
  • ¼ cup butter
  • ½ tablespoon cinnamon
  • ½ cup brown sugar
  • ¼ teaspoon vanilla
  • 1 tablespoon flour
cheesecake layer
  • 16 ounces cream cheese, softened
  • 1 egg at room temperature
  • ⅓ cup sugar
  • 2 teaspoons vanilla
  1. Preheat oven to 350, line an 8x8 inch pan with foil and grease with cooking spray.
  2. Pulse graham crackers in your food processor until fine crumbs form. Add sugar and cinnamon and pulse. Add melted butter and continue to pulse another 30 seconds. Press mixture into prepared pan. Bake 5 minutes.
  3. Prepare cinnamon roll filling. In a small sauce pan combine butter, cinnamon, and brown sugar. Cook over medium heat and stir until butter is melted and ingredients are combined. Stir in vanilla and flour.
  4. Prepare cheesecake layer
  5. In a large bowl whisk together egg and sugar until foamy. Add cream cheese, egg, and vanilla until smooth. Pour mixture on top of baked crust. Drizzle cinnamon roll filling over cheesecake layer in any pattern you desire and use a toothpick to swirl into cheesecake layer. Bake 20 minutes or until cheesecake is set. Allow to cool 30 minutes, then continue cooling in the fridge. When completely cooled, cut and serve. Store in airtight container in fridge.


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Instead of using graham cracker “sheets”, I have a box of graham cracker crumbs in my cupboard. How much of that do you think it would be?

    I would think about one and half to two cups would do the trick!

Tiffany! After stalking you on instagram, I finally decided to check your blog out. First of all, your pictures are gorgeous! And this recipe, well I am a true fan of cinnamon rolls and cheesecake so I can’t wait to try this one out. Plus cheesecake bars are so much better and easier than a true cheesecake. Love.

Also, just wondering what theme you use on your blog – of course I don’t want to steal anything, but love the layout of your blog! I want to get the scrolling pictures at the top of my blog as well… we’ll see 🙂

These look so delightful. So glad I discovered your blog. Pinned and following on bloglovin.

    These are one my all-time favorites! I’m so glad you found my blog and hope to “see you around” often!! Thanks Jocelyn!! 🙂

the top looks so cute!

These look heavenly! Gorgeous photos!

    Thanks Kristy!! 🙂

Oh wow! In love with the idea of turning a cinnamon roll into a bar! These look delicious! Off to pin 😉

WOW – these look fantastic! I’m wishing I could reach into my computer monitor and grab one right now! PINNED!

    Haha! Oh thank you so much Martha!!

S’more Lava Cakes?! I’m headed there now!!! Between this cheesecake and lava cakes… I might be in trouble… or well my pants might be in trouble LOL.

These look tuh die for!!!! Definitely going to give these a try!!! 🙂

I’m an avid baker and my husband raved that these we the best thing I’ve ever made! Question on the ingredients: list states one egg, instructions mention adding an egg twice. What’s the accurate egg count?

Thanks for sharing!

In the oven now. Can’t wait.

I made these last night and they are delicious. Perfect amount of crust and cheesecake!

    I’m so glad to hear you liked them! I made these for a baby shower and they were gone in minutes – I need to make them again because I LOVE them! The crust is my fav 🙂

This recipe looks amazing!!
I’m living in Switzerland and it is so complicated to find graham crackers here… And really expansive!
Could you tell me how much 12 sheets of Graham’s crackers are in grams ou cups ? So that I can buy an equivalent stuff :)!

Hi Tiffany! Mine are sitting in the oven as I write and they look great! I have a couple questions for you–when making the cinnamon roll filling, when do you remove it from the heat? I took it off before adding the flour and vanilla, but when I put the filling on top of the cheesecake the texture was not consistent…a little was very liquid-y and less “drizzled” and more “dumped”! Also, it was a lot darker and thicker on the top than what’s shown in the pictures–any idea if I did something wrong?? Another question–for the cheesecake description, you list adding an egg twice but I only see one egg in the ingredient list…is it one or two? I used one and put it in with the sugar–I assumed that was more correct!

Thanks for the great recipe! I can’t wait to try them. They smell awesome!

    Hi Erica! For the cinnamon-swirl filling, if you used dark brown sugar that may change things a bit. If not, the cook time is dependent on the heat of your stove, you should remove it from the heat as soon as the butter is completely melted and the brown sugar has melted as well, then stir the mixture til it’s smooth. Then you remove it from the heat, stir in the vanilla, etc. Does that make sense?? If it’s cooked too long or not long enough it may have a poor consistency but honestly I haven’t run into that problem with making this type of filling before! And you’re right, just one egg in with the sugar, sorry for the confusing directions, I’ll fix it immediately, thanks for the catch! 🙂

      My cinnamon roll filling also got lumpy and separated after removing from heat while I did next step of making cheesecake. I tried reheating but that didn’t help. I’m sure it will still taste delicious,but I think next time I will do the cinnamon roll filling step last so I can immediately pour over cheesecake layer before it thickens up and gets lumpy.

Wow oh wow! These look absolutely amazing! Not only are they gorgeous to look out, I’ll bet they taste divine! Pinned!

just wondering if I use dark or light brown sugar and if using graham cracker crumbs how many cups

Hi Tiffany! If I wanted to double this recipe, would I just use a 9×13 pan instead? Do you know how long I would bake this size pan for?

    I haven’t tried it myself but I do think that a 9×13 pan would work. I would bake for the same amount of time the recipe suggests, then start checking it every 4-5 minutes or so until finished. 🙂

Why do you use foil on the bottom of the pan?

    Hi Heidi, Using foil for bars like these is one of my favorite tricks. It makes it so easy to just lift the entire batch of cheesecake bars right out of the pan and set it on a surface for cutting. When you make them without the foil, bars can 1) get chunks stuck to the pan and 2) when you try to shovel them out of the pan they can get destroyed or messy. When they’ve been lifted right out of the pan, you don’t have the pan’s edges in the way of cutting your bars and it’s so easy to clean up afterwards as well – no scrubbing the pan!

      Hi Tiffany, hope all is well 🙂 I made this recipe today for an after dinner dessert. I must share with you the fact that we thought this was just an amazing, melt in your mouth oh so good recipe :)~ Yeah,that’s drool. And talk about easy, well, it couldn’t have been any easier to make. Thank you for sharing, I am definitely filing this under “Favorites” ✌

These were fantastic. I made them for my sister’s birthday party and received SO MANY comments about how wonderful they were. Thank you so much for the recipe!! 🙂

Tiffany, just want you to know this is one of the tastiest, most unique bar recipes around. I regularly have people going crazy for this. Just wanted you to know I ALWAYS double the recipe and bake it in a 9 X 13. I usually start checking it after about 25 minutes. Just so that you all know, as a 9 X 13 is actually a smidge less than exactly double the size of the 8 X 8, there is much more topping than in your photo. But, with this, the more the merrier. Great recipe!

I by chance have a GF graham cracker crust someone gave me, could I use that instead? I haven’t found a recipe for it that interested me? Or could I crumble it up and put it in an 8×8 and proceed as you wrote?

These looked so Promising. Alas, I also ended up with gravel for cinnamon swirl – twice and then ran out if bUtter, so I sprinked thE Cheesecake with cInnamon and called it a day. Not sure what I did wrong.

    Ashley- I am so sorry to hear this didn’t work out for you! I am not quite sure what went wrong either. Hopefully the cinnamon on top worked out for you!

Hello, the ingredients for the cheesecake layer. Call for one egg but the instructions call for two. WHICH is correct.

    Hi Jaci- my mistake! It is a typo in the wording. It is just one egg! Thanks for pointing that out!