Blender Cinnamon Roll Cheesecake Bars

Ingredients:

• Graham Cracker Crumbs: 1.5 cups
• Brown Sugar (for crust): 1/4 cup
• Butter (melted, for crust): 6 tablespoons
• Cinnamon (for crust): 1 teaspoon

Cheesecake Filling:

• • Cream Cheese (softened): 16 ounces (two 8oz packages)
  • Sour Cream (room temperature): 1/2 cup
  • Sugar: 2/3 cup

• Eggs (large, room temperature): 2
• Vanilla Extract: 1 tablespoon

Cinnamon Swirl:

• Butter (melted): 6 tablespoons
• Dark Brown Sugar: 1 cup
• Cinnamon: 1 teaspoon
• Flour: 1/4 cup

Method:

1. Preheat your oven to 350°F. Blend melted butter, graham crackers, brown sugar, and cinnamon until it resembles wet sand. Press this mixture into an 8×8″ baking dish and bake for 8 minutes. Let it cool afterward.
2. Lower the oven temperature to 325°F. In a blender, mix the cream cheese, sugar, and vanilla until smooth. Incorporate the sour cream and continue blending. Then, add eggs one at a time, ensuring smoothness.
3. Over the crust, pour half of the filling. Dot it with cinnamon swirl, and carefully create swirl patterns using a knife. Repeat this step with the remaining filling.
4. Bake at 325°F for 35-40 minutes or until the center is set but slightly jiggly. Refrigerate for two hours to firm up.
5. For the cinnamon swirl, mix flour, brown sugar, cinnamon, and melted butter until smooth.

Notes:

• These cheesecake bars can be frozen for up to six months.