These Cinnamon Cheesecake Bars were made for my daughter, who absolutely loves cinnamon and cheesecake.
I don’t usually focus on desserts, but this is my quick, shortcut version of a cinnamon cheesecake bar that’s easy and delicious.
How to make Cinnamon Cheesecake Bars
Start by preparing the filling.
Combine two 8-ounce blocks of cream cheese at room temperature, 1 cup brown sugar, 1 teaspoon ground cinnamon, and 2 teaspoons vanilla extract.
Beat with a hand mixer on medium speed for about 2 minutes, until smooth and well combined.
Next, make the topping.
In a small saucepan, melt 1 stick of butter with the remaining 1 teaspoon ground cinnamon and 3 tablespoons brown sugar. Whisk over medium heat until the mixture is melted and smooth.
Now assemble the bars.
Grease a 9×13-inch pan. Unroll one tube of crescent rolls and press it flat into the bottom of the pan to form the first layer.
Spread the cream cheese mixture evenly over the crescent roll layer.
Lay the second tube of crescent rolls flat over the filling. Pour the melted butter and brown sugar mixture evenly over the top.
Bake in a preheated 375°F oven for 30 minutes, until golden and set.
After baking, refrigerate the pan for at least two hours before slicing. Chilling helps the bars firm up so they cut cleanly and hold their layers.
Cut the Cinnamon Cheesecake Bars once they are cooled and enjoy.
More dessert recipes to try like Cinnamon Cheesecake Bars
Pumpkin Cheesecake Balls
Salted Caramel Pretzel Bark
This is one of my family’s most requested desserts.
Reese’s Cup Dip
Churro Cake with Caramel
Fireball Whiskey Apple Spice Crumble
Cinnamon Cheesecake Bars
Buttery crescent rolls layered with a cinnamon cream cheese filling make a simple, crowd-pleasing dessert made in one pan.
Ingredients
- 2 (8-ounce) blocks cream cheese, at room temp
- 2 teaspoons ground cinnamon (divided)
- 1 cup brown sugar (plus 3 more tablespoons)
- 2 teaspoons vanilla
- 1 stick butter
- 2 tubes crescent rolls
Instructions
- Add the cream cheese blocks, 1 teaspoon cinnamon, 1 cup brown sugar, and vanilla to a bowl. Beat with a hand mixer on medium speed for 2 minutes.
- In a small saucepan, combine the stick of butter, remaining 1 teaspoon cinnamon, and 3 tablespoons brown sugar. Whisk over medium heat until melted.
- Lay one crescent roll sheet flat in a greased 9×13-inch dish. Spread the cream cheese mixture evenly over it. Lay the second crescent roll sheet over the filling and pour the butter mixture evenly on top.
- Bake at 375°F for 30 minutes, until golden and set.
- Refrigerate for at least two hours before cutting and serving.
