Blender Cinnamon Roll Cheesecake Bars

subheading: FOR THE CRUST:

1 ½ cups graham cracker crumbs

¼ cup light brown sugar

6 tablespoons butter, melted

½ teaspoon salt

subheading: FOR THE FILLING:

16 oz cream cheese, softened

¾ cup granulated sugar

2 large eggs, at room temperature

½ cup sour cream, at room temperature

2 teaspoons vanilla extract

subheading: FOR THE CINNAMON SWIRL:

6 tablespoons butter, melted

1 cup dark brown sugar

1 teaspoon cinnamon

¼ cup all-purpose flour

subheading: FOR THE CRUST:

Preheat oven to 350°F.

In a medium bowl, combine the melted butter, graham cracker crumbs, ¼ cup brown sugar, and salt and mix until combined.

Press into a square 8-inch baking dish firmly. Bake 8 minutes.

Set aside to cool.

subheading: FOR THE FILLING:

Reduce oven temperature to 325°F.

In a blender, combine cream cheese, sugar, and vanilla and blend until smooth.

Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.

Set aside.

subheading: MAKE THE CINNAMON SWIRL:

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

subheading: TO ASSEMBLE:

Pour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.

Add remaining filling and remaining cinnamon mixture, then swirl once more.

Bake until center is mostly set, 35 to 40 minutes.

Chill until firm, 2 hours. Slice, serve, and enjoy!

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