Cinnamon Roll Cheesecake Bars with Pretzel Crust

Lately I’ve been obsessed with making cinnamon rolls. Particularly these cinnamon rolls. Oh. Em. Gee. They are so freakin’ fluffy and delicious I can’t even stand it. And one of the best things about them? They only take 45 MINUTES to make!

Since I am in love with anything and everything cinnamon roll these days, I decided to make cheesecake bars that taste like those heavenly breakfast treats. Let me tell you, these do not disappoint. They’re so good that my husband didn’t want to share them with his co-workers.

I’ll take that as a compliment.

Cinnamon Roll Cheesecake Bars with Pretzel Crust

Yield: 24 bars


  • Crust
  • 3 ½ cups mini pretzel twists
  • ½ cup (1 stick) unsalted butter, melted
  • 2 ½ tablespoons granulated sugar
  • Cheesecake Filling
  • 20 oz. (2 ½ 8oz. packages) cream cheese, room temperature
  • 1/3 cup granulated sugar
  • 2 eggs
  • 1 egg yolk
  • ¼ cup milk or heavy cream
  • 1 teaspoon pure vanilla extract
  • Cinnamon & Sugar Topping
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2/3 cup all purpose flour
  • ½ cup (1 stick) unsalted butter, melted
  • 2 teaspoons ground cinnamon


  1. Preheat oven to 350 degrees F.
  2. Spray a 13×9 inch pan with nonstick cooking spray or line with parchment paper.
  3. For crust: Put pretzels in a food processor. Pulse until the pretzels look like coarse sand. In a large bowl, mix together pretzel pieces, butter, and sugar. Evenly spread mixture into prepared pan. Set aside.
  4. For cheesecake filling: In a large bowl, using a hand mixer, beat cream cheese and sugar until smooth. Add eggs and egg yolk one at a time, beating after each addition. Add milk and vanilla and beat to combine.
  5. For cinnamon topping: In a medium bowl combine sugars, flour, butter, and cinnamon. Mix with a fork or your fingers and set aside.
  6. When oven comes to temperature, bake crust for 8-10 minutes. Remove from oven and let cool on a wire rack for 5-10 minutes.
  7. Pour cheesecake filling over crust. Sprinkle cinnamon mixture over the cheesecake filling.
  8. Bake for 40 minutes.
  9. Let cool on a wire rack.
  10. Refrigerate for 2-4 hours before serving.

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