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
- 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
- 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.
recipe source ChocolateChocolateandmore.com
Want more temptation?
Oreo Cookies and Cream Bundt Cake
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