Prepare the Crust:
Preheat your oven to 350°F. Combine melted butter, graham cracker crumbs, brown sugar, and cinnamon until it resembles wet sand. Press this mixture firmly into an 8×8″ baking dish and bake for 8 minutes. Allow to cool afterward.
Make the Cheesecake Filling:
Reduce oven temperature to 325°F. In a blender, mix the cream cheese, sugar, and vanilla until smooth. Add the sour cream and continue blending. Incorporate eggs one at a time, ensuring each is fully integrated before adding the next.
Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled crust. Prepare the cinnamon swirl by mixing flour, brown sugar, cinnamon, and melted butter until smooth. Dot the cheesecake layer with spoonfuls of the cinnamon mixture. Use a knife to swirl the mixture into the cheesecake gently.
Add the remaining cheesecake filling and repeat the cinnamon swirl process.
Bake:
Bake at 325°F for 35-40 minutes or until the center is set but still slightly jiggly. Remove from oven and cool to room temperature.
Chill:
Refrigerate for at least two hours to firm up before slicing into bars.
Storage Options:
These cheesecake bars can be stored in the refrigerator for up to 5 days or frozen for up to a month. Ensure they are tightly wrapped or stored in an airtight container for best results.
Indulge in these Blender Cinnamon Roll Cheesecake Bars and enjoy a dessert that’s as visually appealing as it is delicious. Perfect for those who love the warm, comforting flavors of cinnamon and the indulgent creaminess of cheesecake.
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