BLENDER CINNAMON ROLL CHEESECAKE BARS

FOR THE CRUST:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon salt

FOR THE FILLING:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract

FOR THE CINNAMON SWIRL:

• 6 tablespoons butter, melted
• 1 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 cup all-purpose flour

FOR THE CRUST:

1. Preheat oven to 350°F.
2. In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt and mix until combined.
3. Press into a square 8-inch baking dish firmly. Bake 8 minutes.
4. Set aside to cool.

FOR THE FILLING:

1. Reduce oven temperature to 325°F.
2. In a blender, combine cream cheese, sugar, and vanilla and blend until smooth.
3. Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.
4. Set aside.

MAKE THE CINNAMON SWIRL:

1. In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth.

TO ASSEMBLE:

1. Pour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.
2. Add remaining filling and remaining cinnamon mixture, then swirl once more.
3. Bake until center is mostly set, 35-40 minutes.
4. Chill until firm, 2 hours. Slice, serve, and enjoy!