Cinnamon Swirl Cheesecake Bars-A lighter cheesecake with the simple flavors of vanilla and cinnamon swirled together!
If I have one downfall (besides chocolate) it has to be cheesecake. I could eat cheesecake 7 days a week. Of course if I did that, my big ole butt wouldn’t fit through the front door any more. So I try not to make it too often.
It’s a dangerous thing having a whole cheesecake, just sitting in the fridge. Calling to me. I don’t even have to be home. I can be at the kid’s school, and I’ll get it in my head that the cheesecake is just waiting for me. As a reward for being a good volunteer.
I don’t worry to much about the guilt with this cheesecake. It’s only 9 slices, And with kids in the house, I’m lucky if I get 2. And sometimes, if it does manage to survive for more than a day, then I’ll ship it off to friends, and let them deal with the temptation.
And since this isn’t a “heavy” cheesecake, you won’t feel stuffed, you might even be tempted for a second slice. Resist that temptation. At least for an hour or so, just so you can say you tried.
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Cinnamon Swirl Cheesecake
Ingredients
- 1 1/2 cups crushed cinnamon graham crackers
- 4 tablespoons butter, melted
- 16 ounces (2 bars) cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Line an 8x8 baking dish with foil. Set aside.
- Combine crushed graham crackers and melted butter until all moistened. Press into bottom of baking dish to form a crust.
- Beat cream cheese and sugar until smooth and creamy. Add in sour cream and beat again. Add in eggs, one at a time, then vanilla, beating after each addition.
- Pour batter into prepared pan leaving about 1 cup of batter in your bowl. Stir in cinnamon to remaining batter. Drop cinnamon batter by spoonfuls over top of plain batter. Do not spread. Using a knife, drag the knife through the cinnamon batter into the plain batter to create swirls.
- Bake in a preheated 325 degree oven for 35-40 minutes, until center is set. Let cool on counter then refrigerate for at least 4 hours before serving.
Notes
recipe source ChocolateChocolateandmore.com
Want more temptation?
Oreo Cookies and Cream Bundt Cake
Rona says
February 27, 2014 at 6:30 amLooks delicious! 2 questions. 1) about how many sheets of graham crackers did you use to get 1.5 cups of crumbs? 2) do you think this would work with the 1/3 fat cream cheese (Neufchâtel)?
Joan Hayes says
February 28, 2014 at 11:49 amI used one sleeve of the graham crackers to get the 1 1/2 cups of crumbs. And yes, you could definitely lighten this up a bit with the low fat cream cheese.
Rona says
March 1, 2014 at 6:56 amThanks!
Melissa @ My Recent Favorite Books says
February 27, 2014 at 10:26 amI love chocolate!! Your Cinnamon Swirl Cheesecake Bars sound yummy!
Thanks for sharing all the great recipes!
Pinned! =)
Connie Badstuebner says
February 27, 2014 at 6:35 pmCheesecake is also my favorite…I have dozens of recipe, some of which I’ve tweaked with great results….I also love cinnamon , so this will be my Easter dessert (dessert is my forte)….I may double the recipe & make a cake out of it, with homemade whipped cream!!!…Also have a recipe for a butterscotch cheesecake that I tweaked & it is to die for…Love your site…Thanks
Lori says
February 28, 2014 at 10:08 amCould I use Greek Yogurt in place of Sour Cream?
Joan Hayes says
February 28, 2014 at 11:47 amyes you can!
Jocelyn (Grandbaby Cakes) says
February 28, 2014 at 11:36 amThat cheesecake is so insanely amazing, I have no words!
Ashton says
February 28, 2014 at 1:55 pmYay!! I’ve been dying for this recipe ever since I saw you tease it on FB!!! I’m the HUGEST cinnamon fan ever!!! Can’t wait to try this 🙂
Laura @ Lauras Baking Talent says
February 28, 2014 at 8:45 pmLove the idea of a cinnamon swirl cheesecake. Delicious!
Jennie @themessybakerblog says
March 2, 2014 at 11:23 amThere’s nothing better than a huge hunk of cheesecake. This looks wonderful! Pinned.
Maggie Unzueta @ Mama Maggie's Kitchen says
March 2, 2014 at 4:32 pmThese cheesecake bars have my name written all over them. I would need to bake 2 batches though. One for me and one for my family. 🙂
Paula says
March 6, 2014 at 6:31 amThis cheesecake looks fabulous, Joan! I have a Cinnamon (roll) obsession! Pinned to try!
Gail says
April 10, 2014 at 11:22 amcan you use olive oil instead of vegetable oil?
Joan Hayes says
April 11, 2014 at 9:50 pmThere is no oil in this recipe.