Description
These Ooey-Gooey Cinnamon Roll Cheesecake Bars are the ultimate dessert mashup! With layers of flaky cinnamon roll dough, creamy cheesecake filling, and a touch of cinnamon sugar, they’re perfect for any occasion. A sweet treat that will wow everyone at the table
Ingredients
Scale
Cinnamon Roll Layers:
- 2 cans (8 oz each) refrigerated cinnamon roll dough
Cheesecake Filling:
- 2 blocks (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping
Toppings:
- Icing from cinnamon roll cans
- Cinnamon sugar, for garnish
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
- Bake the Crust: Press one can of cinnamon roll dough into the bottom of the pan, forming an even crust. Bake for 10 minutes and let it cool slightly.
- Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping gently to maintain its fluffiness.
- Assemble the Bars: Spread the cheesecake mixture evenly over the baked cinnamon roll crust.
- Add the Top Layer: Break apart the second can of cinnamon roll dough into small pieces and spread them evenly over the cheesecake filling.
- Bake: Return the pan to the oven and bake for 25–30 minutes or until the top layer is golden brown. Allow the bars to cool completely.
- Decorate and Serve: Drizzle the icing from the cinnamon roll cans over the top and sprinkle with cinnamon sugar. Cut into bars and serve.
Notes
- For easier slicing, chill the bars in the refrigerator for 1–2 hours before cutting.
- Use a sharp knife or a warm knife for clean cuts.
Nutrition
- Serving Size: 1 bar
- Calories: ~290
- Sugar: ~22g
- Sodium: ~370mg
- Fat: ~13g
- Saturated Fat: ~7g
- Unsaturated Fat: ~5g
- Trans Fat: ~0g
- Carbohydrates: ~38g
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~35mg