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Cinnamon Roll Cheesecake Bars


When I received an email from a friend menu planning for a then upcoming Thanksmas dinner with friends, I immediately jumped in and said I'd bring dessert. As I always do. But of course, I searched and searched for ideas, and nothing sounded just right to appeal to a group of people. All of a sudden it's like the day before and I still need to shop and bake. I wanted to do a cheesecake, but with everything going on I didn't know if I'd have time. So I turned to trusty Pinterest and just typed in Cheesecake Bars.

As soon as I saw these I knew I had to make them. I emailed a picture to Rob and all he replied was "Yep!".

I am so glad that I slacked and slacked on deciding, because these were simply amazing. And, they don't require any out of the ordinary ingredients, so I had everything on hand! I realize not everyone had Graham Crackers in their pantry but a) why not, they're delicious!? and b) just a quick stop and you're good to go!

These cheesecake bars are quick, simple and so delicious. No one has to know how quick and simple they are!

Cinnamon Roll Cheesecake Bars
Ingredients:
Graham Cracker Crust
12 graham crackers
1/4 cup sugar
1/2 cup butter, melted
1 tablespoon cinnamon
Cinnamon Roll filling
1/4 cup butter
1/2 tablespoon cinnamon
1/2 cup brown sugar
1/4 teaspoon vanilla
1 tablespoon flour
Cheesecake 
16 ounces cream cheese, softened
1 egg, at room temperature
1/3 cup sugar
2 teaspoons vanilla

Instructions:
Preheat oven to 350 degrees. Line an 8x8 pan with foil, and grease with cooking spray.

Pulse graham crackers in a food processor until fine crumbs form. Add sugar and cinnamon and pulse. Add melted butter and pulse until well combined. Press mixure into prepared pan, using a flat hard surface to really press it down, such as a glass cup! Bake for 5 minutes.

Meanwhile, prepare cinnamon roll filling by combining butter, cinnamon and brown sugar in a small saucepan over medium heat. Cook and stir until butter is melted and ingredients are combined. Stir in vanilla and flour.

In a large bowl beat together egg and sugar until foamy. Add cream cheese and vanilla and beat with a mixer on low until smooth.

Pour mixture on top of graham cracker crust. Drizzle with cinnamon roll filling and use a toothpick to swirl in to the cheesecake layer.

Bake 20 minutes or until set. Allow to cook 30 minutes and then move to refrigerator to continue cooling for a few hours.

When completely cool, cut and serve!


Source: Creme de la Crumb


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