Goozy cinnamon roll filling draped and dripping from atop perfectly creamy little squares of cheesecake. These are all of the cinnamon-roll-love without the work!
Alison: That Which Nourishes
Serves: 9-12 bars
Grocery List
12 cinnamon graham crackers
¼ c. sugar
1 T. cinnamon
½ c. butter
2 - 8 oz. blocks of room temperature cream cheese
1 egg
⅓ c. sugar
2 tsp. vanilla
¼ butter
1-2 T. cinnamon (yes, that's Tablespoons) we really like cinnamon at our house)
½ c. brown sugar
1 T. flour
½ tsp. vanilla
Here's how...
Preheat the oven to 350 degrees.
Either use a food processor and crush 12 cinnamon graham crackers with ¼ c. sugar and 1 T. (Tablespoon) cinnamon and add in ½ c. melted butter. OR, use a rolling pin to smash the crackers to crumbs and then add the sugar, cinnamon, and butter in a bowl and stir to combine.
Press this into a foil-lined and buttered (by this, I mean butter the foil) 8"x11" baking dish and bake at 350 degrees for 5 minutes.
Prepare the filling by mixing the cream cheese, egg, sugar, and vanilla well with a mixer. Using the egg and cream cheese at room temperature will help prevent lumps.
In a small saucepan, melt the topping ingredients: brown sugar, cinnamon, flour, butter, and vanilla.
Pour the cheesecake filling over the top of the crust and the filling on top of the cheesecake.
Use a butter knife to swirl the topping into the cheesecakes.
Bake at 350 for 20-30 minutes or until the filling is set all the way to the middle.
Let cool completely.
Store in the refrigerator.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/cinnamon-roll-cheesecake-squares/