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Blender Cinnamon Roll Cheesecake Bars

Carly
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Blender Cinnamon Roll Cheesecake Bars: A Decadent Delight

Blender Cinnamon Roll Cheesecake Bars

Indulge in the ultimate dessert fusion with these irresistible Blender Cinnamon Roll Cheesecake Bars. Combining the rich creaminess of cheesecake with the nostalgic flavors of cinnamon rolls, this recipe delivers a heavenly treat that's surprisingly easy to make. By harnessing the power of your blender, you can effortlessly create a smooth and luscious filling while enjoying minimal cleanup. Whether you're a seasoned baker or a novice in the kitchen, these bars are sure to impress your taste buds and satisfy your sweet tooth cravings.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup light brown sugar
  • 6 tablespoons unsalted butter, melted
  • ½ teaspoon salt

For the Filling:

  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 2 teaspoons vanilla extract

For the Cinnamon Swirl:

  • 6 tablespoons unsalted butter, melted
  • 1 cup dark brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup all-purpose flour

Instructions

Preparing the Crust:

  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, combine the graham cracker crumbs, brown sugar, melted butter, and salt. Mix until thoroughly combined.
  3. Press the crumb mixture evenly into an 8-inch square baking dish.
  4. Bake for 8 minutes. Allow the crust to cool completely before proceeding.

Creating the Cheesecake Filling:

  1. Reduce the oven temperature to 325°F (165°C).
  2. In a blender, combine the softened cream cheese, granulated sugar, and vanilla extract. Blend until smooth and creamy.
  3. Add the sour cream to the blender and blend for a few seconds until incorporated.
  4. Gradually add the eggs, one at a time, blending until each egg is fully combined with the batter. Be careful not to overblend.

Preparing the Cinnamon Swirl:

  1. In a small bowl, whisk together the melted butter, dark brown sugar, cinnamon, and flour until smooth.

Assembling and Baking:

  1. Pour half of the cheesecake filling evenly over the cooled crust.
  2. Drop spoonfuls of the cinnamon swirl mixture over the cheesecake filling. Gently swirl the cinnamon mixture into the cheesecake with a knife, creating a marbled effect.
  3. Pour the remaining cheesecake filling over the cinnamon swirl layer. Add the remaining cinnamon swirl mixture and gently swirl again.
  4. Bake for 35-40 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
  5. Let the cheesecake bars cool completely in the baking dish before covering and refrigerating for at least 2 hours, or preferably overnight, to allow the flavors to fully develop and the bars to set properly.

Tips for Success

  • Use room temperature ingredients for a smoother cheesecake batter.
  • For a deeper flavor, consider using cold-pressed coffee or espresso in the cinnamon swirl.
  • To prevent overbaking, insert a toothpick into the center of the cheesecake. If it comes out clean, the cheesecake is done.
  • For easier slicing, run a sharp knife along the edges of the pan before cutting into bars.
  • Store leftover cheesecake bars in an airtight container in the refrigerator for up to 3 days.

By following these guidelines, you'll create a decadent and impressive dessert that will leave your guests wanting more. Enjoy!

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