Goozy cinnamon roll filling draped and dripping from atop perfectly creamy little squares of cheesecake. These are all of the cinnamon-roll-love without the work!

I mean, who doesn’t love a perfect cinnamon roll (and the filling is the best part, right)? And we all think we make the best ones, but boy, it is one heckuva project to make those babies up! So when you have a craving, this is the way to get all the flavors and all of the filling in one decadent little square whipped up in basically minutes. I’m in love. You will be, too.

There are three quick and easy parts to assemble. And you can make them in different sized pans for different levels of layers. I used an 8″x11″ pan. The original recipe (God bless you, Creme de la Crumb for sharing this recipe upon which I based mine, into my life!) calls for an 8″x8″. And you can double the ingredients to make this for a crowd in a 9″x13″. Just adjust your bake time watching it carefully as each pan size may need a few more or fewer minutes.

Part One:

The crust. Preheat the oven to 350 degrees. Either use a food processor and crush 12 cinnamon graham crackers with 1/4 c. sugar and 1 T. (Tablespoon) cinnamon and add in 1/2 c. melted butter. OR, use a rolling pin to smash the crackers to crumbs and then add the sugar, cinnamon, and butter in a bowl and stir to combine. Press this into a foil-lined and buttered (by this, I mean butter the foil) 8″x11″ baking dish and bake at 350 degrees for 5 minutes.

Part Two:

Prepare the filling by mixing the following ingredients well with a mixer. Using the egg and cream cheese at room temperature will help prevent lumps, but just feel free to whip it good (that’s a song reference, not bad grammar). :o)

• 2 – 8 oz. blocks of room temperature cream cheese
• 1 egg
• 1/3 c. sugar
• 2 tsp. vanilla

Part Three:

For the topping, melt the following ingredients in a small saucepan:

• 1/4 butter
• 1-2 T. cinnamon (yes, that’s Tablespoons) we really like cinnamon at our house)
• 1/2 c. brown sugar
• 1 T. flour
• 1/2 tsp. vanilla

Pour the cheesecake filling over the top of the hot crust and distribute evenly. Drizzle the cinnamon roll filling over the top of the cheesecake, and use a butter knife to swirl the topping into the cheesecake. Bake at 350 degrees for 20-30 minutes or until the center is set all the way to the center. Let cool completely, and then store in the fridge.

Cut into squares and try to eat only your share. Nahhh…I take that back. Eat as many as you want. These suckers are worth it.

Cinnamon Roll Cheesecake Squares

 

Print

Prep time

20 mins

Cook time

25 mins

Total time

45 mins

 

Goozy cinnamon roll filling draped and dripping from atop perfectly creamy little squares of cheesecake. These are all of the cinnamon-roll-love without the work!

Alison: That Which Nourishes

Serves: 9-12 bars

Grocery List

• 12 cinnamon graham crackers
• ¼ c. sugar
• 1 T. cinnamon
• ½ c. butter
• 2 - 8 oz. blocks of room temperature cream cheese
• 1 egg
• ⅓ c. sugar
• 2 tsp. vanilla
• ¼ butter
• 1-2 T. cinnamon (yes, that's Tablespoons) we really like cinnamon at our house)
• ½ c. brown sugar
• 1 T. flour
• ½ tsp. vanilla

Here's how...

1. Preheat the oven to 350 degrees.
2. Either use a food processor and crush 12 cinnamon graham crackers with ¼ c. sugar and 1 T. (Tablespoon) cinnamon and add in ½ c. melted butter. OR, use a rolling pin to smash the crackers to crumbs and then add the sugar, cinnamon, and butter in a bowl and stir to combine.
3. Press this into a foil-lined and buttered (by this, I mean butter the foil) 8"x11" baking dish and bake at 350 degrees for 5 minutes.
4. Prepare the filling by mixing the cream cheese, egg, sugar, and vanilla well with a mixer. Using the egg and cream cheese at room temperature will help prevent lumps.
5. In a small saucepan, melt the topping ingredients: brown sugar, cinnamon, flour, butter, and vanilla.
6. Pour the cheesecake filling over the top of the crust and the filling on top of the cheesecake.
7. Use a butter knife to swirl the topping into the cheesecakes.
8. Bake at 350 for 20-30 minutes or until the filling is set all the way to the middle.
9. Let cool completely.
10. Store in the refrigerator.

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