Cinnamon Roll Cheesecake Bars with Caramelized Sugar Topping – A Cozy, Crowd-Pleasing Treat

These bars bring together two favorites: the warm comfort of a cinnamon roll and the creamy richness of cheesecake. The base is buttery and spiced, the middle is silky and tangy, and the top gets a crackly caramelized sugar finish that’s irresistible. They’re simple enough for a casual weekend bake, but pretty enough for a special occasion.

You’ll get clean slices, great texture contrasts, and a flavor that tastes like a bakery special. If you love dessert bars that actually feel special, this is the one.

Print Recipe

Cinnamon Roll Cheesecake Bars with Caramelized Sugar Topping - A Cozy, Crowd-Pleasing Treat

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Servings: 12 servings

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, pinch of salt, 6 tablespoons unsalted butter (melted)
• For the cinnamon swirl: 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon melted butter
• For the cheesecake filling: 16 ounces cream cheese (softened), 1/2 cup granulated sugar, 1/4 cup sour cream, 2 large eggs (room temp), 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour, pinch of salt
• For the caramelized sugar topping: 3–4 tablespoons granulated sugar (for brulee-style topping) or raw/turbinado sugar
• Optional garnish: Powdered sugar for dusting or a light drizzle of vanilla glaze

Instructions

• Prep the pan and oven: Heat oven to 325°F (163°C). Line an 8x8-inch metal baking pan with parchment, leaving overhang for easy lifting.
• Make the crust: In a bowl, combine graham crumbs, sugar, cinnamon, salt, and melted butter.Press firmly into the pan. Bake for 8–10 minutes until lightly set. Cool 5 minutes.
• Mix the cinnamon swirl: Stir brown sugar, cinnamon, and melted butter in a small bowl.Set aside.
• Beat the filling: With a mixer on medium-low, beat cream cheese until smooth, scraping the bowl. Add sugar and mix until creamy. Blend in sour cream, vanilla, flour, and salt.Add eggs one at a time on low just until combined. Do not overmix.
• Assemble: Pour half the cheesecake batter over the crust. Spoon half the cinnamon mixture in small dollops. Add remaining batter, then dot with the rest of the cinnamon mixture.Use a butter knife to gently swirl. Don’t over-swirl.
• Bake: Bake 28–35 minutes, until the edges are set and the center has a slight wobble. The top should not be liquid.
• Cool and chill: Cool in the pan to room temp, then refrigerate at least 4 hours, preferably overnight, until fully set.
• Caramelize the sugar: Sprinkle an even layer of granulated or turbinado sugar over the chilled bars (start with 3 tablespoons). Use a kitchen torch to melt and caramelize the sugar until amber and glassy.Let it harden 3–5 minutes. If you don’t have a torch, place the sugared bars under a hot broiler for 1–2 minutes, watching constantly. Keep the bars cold to protect the cheesecake layer.
• Slice and serve: Lift out using parchment. Warm a sharp knife under hot water, wipe dry, and slice into 12–16 bars.

What Makes This Recipe So Good

• Layered flavor: Buttery cinnamon crust, creamy vanilla cheesecake, and a caramelized sugar top that adds a delicate crunch.
• Foolproof method: No water bath required, and the bar format bakes evenly and slices beautifully.
• Perfect make-ahead dessert: These bars taste even better after chilling, which makes planning easy.
• Balanced sweetness: The tang from cream cheese keeps the caramel and cinnamon from leaning too sugary.
• Easy to customize: Add nuts, raisins, or a swirl without changing the base recipe.

Shopping List

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon, pinch of salt, 6 tablespoons unsalted butter (melted)
• For the cinnamon swirl: 1/4 cup brown sugar, 1 teaspoon ground cinnamon, 1 tablespoon melted butter
• For the cheesecake filling: 16 ounces cream cheese (softened), 1/2 cup granulated sugar, 1/4 cup sour cream, 2 large eggs (room temp), 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour, pinch of salt
• For the caramelized sugar topping: 3–4 tablespoons granulated sugar (for brulee-style topping) or raw/turbinado sugar
• Optional garnish: Powdered sugar for dusting or a light drizzle of vanilla glaze

Instructions

1. Prep the pan and oven: Heat oven to 325°F (163°C). Line an 8×8-inch metal baking pan with parchment, leaving overhang for easy lifting.
2. Make the crust: In a bowl, combine graham crumbs, sugar, cinnamon, salt, and melted butter.

   Press firmly into the pan. Bake for 8–10 minutes until lightly set. Cool 5 minutes.

3. Mix the cinnamon swirl: Stir brown sugar, cinnamon, and melted butter in a small bowl.

   Set aside.

4. Beat the filling: With a mixer on medium-low, beat cream cheese until smooth, scraping the bowl. Add sugar and mix until creamy. Blend in sour cream, vanilla, flour, and salt.

   Add eggs one at a time on low just until combined. Do not overmix.

5. Assemble: Pour half the cheesecake batter over the crust. Spoon half the cinnamon mixture in small dollops. Add remaining batter, then dot with the rest of the cinnamon mixture.

   Use a butter knife to gently swirl. Don’t over-swirl.

6. Bake: Bake 28–35 minutes, until the edges are set and the center has a slight wobble. The top should not be liquid.
7. Cool and chill: Cool in the pan to room temp, then refrigerate at least 4 hours, preferably overnight, until fully set.
8. Caramelize the sugar: Sprinkle an even layer of granulated or turbinado sugar over the chilled bars (start with 3 tablespoons). Use a kitchen torch to melt and caramelize the sugar until amber and glassy.

   Let it harden 3–5 minutes. If you don’t have a torch, place the sugared bars under a hot broiler for 1–2 minutes, watching constantly. Keep the bars cold to protect the cheesecake layer.

9. Slice and serve: Lift out using parchment. Warm a sharp knife under hot water, wipe dry, and slice into 12–16 bars.

Storage Instructions

• Refrigerate: Store covered for up to 4 days.

  For the best crunch, add the caramelized sugar within a few hours of serving.

• Freeze: Freeze un-torched bars, well wrapped, up to 2 months. Thaw overnight in the fridge, then add the sugar topping and torch before serving.
• Make-ahead: Bake and chill the bars a day in advance. Torch the sugar the day you plan to serve.

Why This is Good for You

• Built-in portion control: Bars help you enjoy dessert in reasonable servings.
• Satisfying textures: A mix of creamy and crunchy can feel more indulgent with less.
• Protein from dairy: Cream cheese provides some protein, which helps with fullness.
• Customizable sweetness: You can reduce sugar in the filling slightly without losing structure.

Pitfalls to Watch Out For

• Overmixing the batter: This adds air, causing cracks.

  Mix on low and stop when combined.

• Overbaking: Take it out when the center still jiggles slightly. It will finish setting as it cools.
• Warm bars + broiler: If you broil a warm cheesecake, it can melt. Keep bars cold before caramelizing.
• Thick sugar layer: Too much sugar won’t melt evenly and can taste bitter.

  Aim for a thin, even coat.

• Cutting too soon: Chill fully for clean slices and neat layers.

Recipe Variations

• Pecan crunch: Add 1/2 cup finely chopped toasted pecans to the crust.
• Maple twist: Swap 2 tablespoons of the granulated sugar in the filling for maple syrup and add 1/4 teaspoon maple extract.
• Apple cinnamon: Fold 1/2 cup finely diced, sautéed apples (cooled and well-drained) into the batter.
• Gluten-free: Use gluten-free graham crackers and replace flour with 2 teaspoons cornstarch.
• Extra tang: Replace sour cream with plain Greek yogurt for a brighter flavor.

FAQ

Can I make this without a kitchen torch?

Yes. Keep the chilled bars close to the broiler, watch like a hawk, and caramelize for 1–2 minutes. Rotate the pan for even melting and remove as soon as the sugar turns amber.

Why did my cheesecake crack?

Cracks often come from overmixing, overbaking, or sudden temperature changes.

Mix gently, bake until just set, and cool gradually before chilling.

Can I use a different pan size?

A 9×9-inch pan works but yields thinner bars; start checking 5 minutes earlier. For a 9×13, scale the recipe by 1.5x and add a few minutes to the bake time.

Is there a substitute for graham crackers?

Yes. Use digestive biscuits, vanilla wafers, or Biscoff cookies.

Reduce added sugar in the crust slightly if using sweeter cookies.

How do I get super clean slices?

Chill overnight, use a hot, dry knife, and wipe the blade between cuts. Cut in one smooth motion without sawing.

In Conclusion

Cinnamon Roll Cheesecake Bars with Caramelized Sugar Topping deliver bakery-level flavor with everyday steps. They’re creamy, spiced, and crowned with a shatter-crisp sugar layer that makes every bite memorable.

Make them ahead, torch before serving, and enjoy a dessert that’s equal parts cozy and impressive. This is the kind of recipe you’ll be asked to make again.