BLENDER CINNAMON ROLL CHEESECAKE BARS

 

FOR THE CRUST:

1 1/2 cups graham cracker crumbs

1/4 cup light brown sugar

6 tablespoons butter, melted

1/2 teaspoon salt

FOR THE FILLING:

16 oz cream cheese, softened

3/4 cup granulated sugar

2 large eggs, at room temperature

1/2 cup sour cream, at room temperature

2 teaspoons vanilla extract

FOR THE CINNAMON SWIRL:

6 tablespoons butter, melted

1 cup dark brown sugar

1 teaspoon cinnamon

1/4 cup all-purpose flour

FOR THE CRUST:

Preheat oven to 350°F.

In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt and mix until combined.

Press into a square 8-inch baking dish firmly. Bake 8 minutes.

Set aside to cool.

FOR THE FILLING:

Reduce oven temperature to 325°F.

In a blender, combine cream cheese, sugar, and vanilla and blend until smooth.

Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.

Set aside.

MAKE THE CINNAMON SWIRL:

In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth.

TO ASSEMBLE:

Pour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.

Add remaining filling and remaining cinnamon mixture, then swirl once more.

Bake until center is mostly set, 35-40 minutes.

Chill until firm, 2 hours. Slice, serve, and enjoy!