Easy Cinnamon Cheesecake Bars

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Easy Cinnamon Cheesecake Bars

This recipe was adapted by Creme De La Crumb, and I must say it was a hit! One of my co-workers told me she was not a fan of cheesecake but really loved these. So, I would say this recipe is a keeper. Don't be intimidated by all the ingredients. It goes quickly.

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Cooking Temp: 350
  • Servings: 9 large bars or 12 modest


  • 12 cinnamon graham cracker sheets
  • 1/4 cup(s) sugar
  • 1/2 cup(s) melted butter
  • 1/2 tbsp(s) cinnamon
  • 2 8- oz packages of plain cream cheese, at room temp.
  • 1 large egg, at room temp.
  • 1/2 cup(s) sugar
  • 2 tsp(s) vanilla
  • 1/4 cup(s) butter
  • 1/2 tbsp(s) cinnamon
  • 1/2 cup(s) brown sugar
  • 1/4 tsp(s) vanilla
  • 1 tbsp(s) all-purpose flour


Line an 8 X 8 Pyrex baking dish with parchment paper and spray with non-stick cooking spray.

Set oven to 350 degrees.

In a food processor, combine graham crackers, sugar and cinnamon, and pulse several times until graham crackers are crumbs (or crush all well with the bottom of a rolling pin). Add melted butter and pulse again until mixed in well with crumbs.

Press evenly into baking dish and place in 350-degree oven for 5 minutes. Allow to cool a bit while preparing the cheesecake layer.

In a medium bowl, whisk egg and sugar until foamy--about 2-3 minutes. Add the cream cheese and cinnamon and mix until all are well combined. Layer on top of graham cracker crust and set aside.

In a small sauce pan, add the 1/4 cup butter, cinnamon and brown sugar and cook over medium heat, stirring well until butter is melted. Add the vanilla and flour and stir until all are well combined. Remove from heat and allow to cool for several minutes.

Add topping in a drizzle manner over the top of the cheesecake and gently run a butter knife through the top of the cheesecake layer in a swirl pattern to slightly work this topping into the cheesecake.

Bake for 25 minutes and then allow to cool in the baking dish before placing in the refrigerator. Once cold, lift parchment paper out of dish and slide the cheesecake square onto a cutting board. Cut 9 or 12 bars, wiping the knife between cuts.

Store in sealed container in refrigerator when not enjoying a heavenly bite!

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