Cinnamon Roll Cheesecake Bars
A delightful fusion of cinnamon rolls and creamy cheesecake, topped with a sweet icing and pecans, perfect for any occasion.
Ingredients
- 2 cans 8 oz each refrigerated cinnamon rolls with icing
- 2 packages 8 oz each cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/4 cup maple syrup
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Separate the refrigerated cinnamon rolls, setting the icing aside. Press the rolls evenly into the bottom of the prepared dish, sealing the edges to form a crust.
- In a large bowl, beat the softened cream cheese, sugar, eggs, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the cinnamon rolls.
- Bake for 25-30 minutes, or until the cheesecake layer is set and the edges are lightly golden.
- While the bars bake, mix the reserved cinnamon roll icing, chopped pecans, and maple syrup in a small bowl.
- Once the bars are done, drizzle the icing mixture over the warm bars.
- Allow the bars to cool completely before cutting them into individual servings.
Notes
- Can be made up to a day ahead of time and stored in the fridge.
- For a different flavor, try using walnuts, almonds, or hazelnuts in place of the pecans.
- Freeze these bars for up to 2 months for easy storage and later enjoyment.