Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.

Press the mixture firmly into the bottom of the prepared baking pan.

Bake for 10 minutes, then set aside to cool.

Prepare the Cheesecake Filling:

In a blender, combine the softened cream cheese, granulated sugar, vanilla extract, and eggs. Blend until smooth and creamy.

Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.

Prepare the Cinnamon Swirl:

In a small bowl, mix together the melted butter, brown sugar, and ground cinnamon until well combined.

Drizzle the cinnamon mixture over the cheesecake filling, then use a knife or skewer to swirl it through the filling, creating a marbled effect.

Bake the Bars:

Bake the cheesecake bars in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and allow the bars to cool to room temperature, then refrigerate for at least 2 hours before cutting.

Prepare the Glaze (Optional):

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.

Drizzle the glaze over the chilled cheesecake bars before serving.

Serve:

Use the parchment paper to lift the cheesecake bars out of the pan, then cut them into squares.

Enjoy these rich and creamy bars with a delightful cinnamon swirl!

Prep Time:

20 minutes

Cook Time:

30 minutes

Total Time:

2 hours 50 minutes (including cooling and chilling time)

Nutrition (per serving, based on 24 bars):

Calories: 220

Total Fat: 14g

Saturated Fat: 8g

Cholesterol: 60mg

Sodium: 140mg

Total Carbohydrate: 20g

Dietary Fiber: 0g

Sugars: 16g

Protein: 3g

These Blender Cinnamon Roll Cheesecake Bars are the perfect combination of creamy cheesecake and cinnamon goodness, all in one easy-to-make dessert!