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Home » Dessert » Cheesecake » Caramel Cinnamon Swirl Cheesecake Bars

Caramel Cinnamon Swirl Cheesecake Bars

Created: July 5, 2015 Updated: February 26, 2021 by Lyuba Brooke 11 Comments

3.0K shares
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Creamy, soft cheesecake bars that are layered with dulce de leche in the middle and swirled with sugar cinnamon mixture. Nothing but pleasure for your taste buds!

Several Caramel Cinnamon Swirl Cheesecake Bars lay on a small, white plate. The glass baking dish with the remaining cheesecake bars fades into the background.

Cheesecake Bars

I just can’t stay away from cheesecake. I think that I must be going through some kind of withdrawals if I don’t make cheesecake at least once a month. It helps that I have a steady supply of cream cheese in my fridge. It’s a habit now, I think, to grab 3-4 cream cheese packs every time I shop.

I always seems to run out of it fast too. Whether I’m making dips, cheesecakes or just to go with bagels, that’s one thing that keeps reappearing on my shopping list.

Top view of cheesecake Bars in a glass baking dish. There are swirls on top of the cheesecake where the cinnamon mixture has been swirled into the cheesecake mixture.

I was definitely craving a cheesecake last week and I know that I wanted to make some cheesecake bars and I wanted them swirled with something good. The idea for this cheesecake actually came to me while I was splitting a snickerdoodle cookie with my little guy. It hit me like lighting and I had to run and make sure I had everything on hand. I jumped up so fast that I scared the hell out of the cat. (Not to be mean, but I laugh my butt off when I can startle the cat so much that he jumps 3 feet in the air.)

Luckily, I had all the ingredients on hand and I made it that night. It’s cruel for me to make a cheesecake in the evening because I have to leave the “hands off until I get a chance to take pictures” sign on it until the next day. But such as life, great ideas some at unexpected moments and these cheesecake bars are well worth the wait!

Several Caramel Cinnamon Swirl Cheesecake Bars lay piled on a small, white plate. A fork sets on the left rim of the plate.

3 cinnamon swirl caramel cheesecake bars on a white plate on wooden table wth 3 forks on plate

Cinnamon Swirl & Caramel Cheesecake Bars

Cheesecake Bars. Creamy, soft cheesecake bars that are layered with dulce de leche in the middle and swirled with sugar cinnamon mixture. 
3.50 from 2 votes
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12
Calories: 490kcal
Author: Lyuba Brooke

Ingredients

Crust:

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter melted
  • 1 tsp vanilla
  • 1/2 cup brown sugar
  • 13.4 oz can dulce de leche slightly warmed

Cheesecake:

  • 24 oz cream cheese softened
  • 1/4 cup sour cream
  • 1 cup white granulated sugar
  • 1/2 cup heavy cream
  • 1 egg
  • 1 tsp vanilla
  • 2 Tbsp corn starch

Topping:

  • 3 Tbsp white granulated sugar
  • 1 1/2 Tbsp cinnamon
US Customary - Metric

Instructions

  • ~ Grease a 13x9 baking dish and set it aside. Preheat the oven to 325.
  • For crust: Mix the graham cracker crumbs, sugar, melted butter and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the baking dish, evenly, all over the bottom.
  • Warm up dulce de leche (take it out of the can and warm it up) so it spreads easily and drizzle it all over the crust. Use a lightly greased rubber spatula to even out dulce de leche.
  • Cheesecake:
  • Start beating cream cheese and sugar on medium high speed until smooth, about 2 minutes.
  • Add vanilla extract and sour cream. Mix until combined.
  • Add egg and mix until incorporated. Scrape sides and bottom of the bowl and beat until all incorporated.
  • Add corn starch and while on medium low, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix a little more.
  • Scoop the cheesecake batter all over the top of the crust and using your hands, gently spread and even it out. Try not to disturb much or mix dulce de leche into the cheesecake mixture.
  • Mix cinnamon and sugar well and sprinkle it evenly, all over the top of the cheesecake.
  • Using a butter knife, gently make swirls of cinnamon mixture into the cheesecake, be careful not to dig too deep.
  • Bake for 40 minutes and then turn off the oven and open the oven door about 1/2 way. Let cheesecake rest for about 5 minutes.
  • Take out the cheesecake and gently run a greased, thin spatula (or butter knife) along the edges of the cheesecake to gently separate it from the side.
  • Let it cool to room temperature before cutting or refrigerating.
  • You can eat it warm but it's best after being refrigerated for at least 4 hours.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 490kcal | Carbohydrates: 44g | Protein: 5g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 112mg | Sodium: 291mg | Potassium: 138mg | Sugar: 33g | Vitamin A: 1195IU | Calcium: 100mg | Iron: 1mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Several Caramel Cinnamon Swirl Cheesecake Bars are stacked on a small, white plate. A fork lays on the plate as well.

Check out these great recipes from other bloggers:

Chocolate Chip Cookie Dough Cheesecake Bars from Rasa Malaysia

Snickerdoodle Cheesecake Bars from Shugary Sweets

Oreo Cheesecake Bars from Table For Two

Pumpkin Cheesecake Bars Recipe from Roxana’s Home Baking

Several Caramel Cinnamon Swirl Cheesecake Bars lay piled on a small, white plate. Several forks also lay on the plate as well.

Some More Sweet Recipes From Me:

Vanilla Bean Lemon Cheesecake Bars lay piled on a wooden board. The piping work is detailed on top of each bar. Each one is also topped with a fresh lemon twist. Two lemon halves fade into the background.

 Vanilla Bean Lemon Cheesecake Bars

White Chocolate Raspberry Swirl Cheesecake sits on the bottom pan. Swirls of red and white cover the top of this cheesecake. Fresh raspberries sit on the table beside the cheesecake.

White Chocolate Raspberry Swirl Cheesecake

Side view of S'Mores Cheesecake, which sits on the bottom pan. Chocolate drips down the sides of this cheesecake. The top is covered with toasted marshmallows.

S’Mores Cheesecake

Two photos: Top photo is of several Caramel Cinnamon Swirl Cheesecake Bars lay piled on a small, white plate. Several forks lay on the plate as well. Bottom photo is of several Caramel Cinnamon Swirl Cheesecake Bars stacked on a small white plate.

LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

3.0K shares

Filed Under: Cheesecake, Dessert

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Ashley says

    August 15, 2018 at 11:29 pm

    Have you tried carmel sauce instead of the dolce de leche? I cant find it anywere!

    Reply
    • lyuba says

      August 17, 2018 at 10:42 am

      Hi Ashley!
      I personally like the taste of dulce de leche better than caramel but the main reason I use it is because of thickness. It’s much thicker than caramel sauce. If you want caramel, there is “caramel topping” that they sell at the grocery stores that is actually thicker than dulce de leche so you can try that 🙂

      Reply
      • lyuba says

        August 17, 2018 at 10:42 am

        Oh sorry, it’s caramel topping is thicker than caramel sauce!

        Reply
        • Ashley reeve says

          August 18, 2018 at 11:09 pm

          These were beautiful and and absolutely delicious! I just squeezed a thin layer of carmel from the bottle I use to top my coffee with, i worked wonderfully! Thanks for sharing!!!

          Reply
          • lyuba says

            September 17, 2018 at 4:00 pm

            I’m so happy it worked well! Thank you, Ashley 🙂

            Reply
  2. Debbie Caraballo says

    July 7, 2015 at 11:26 am

    This cheesecake looks so delicious! Wonderful flavors, thank you!

    Reply
    • lyuba says

      July 7, 2015 at 4:28 pm

      Thank you so much, Debbie!

      Reply
  3. Marisa Franca @ All Our Way says

    July 6, 2015 at 11:12 am

    Those bars really look scrumptious! And I certainly can understand getting inspired and hurrying to make the dish — especially cheesecake. The tiramisu cake was a big success. My daughter wants it for her birthday — she usually asked for Italian Cream Cake. And it is difficult getting some good shots of dishes when you take them somewhere. Especially anxious grandsons wanting to dig in. I got the best that I could under the circumstances 🙂

    Reply
    • lyuba says

      July 7, 2015 at 4:27 pm

      Awesome! That’s what I love to hear 🙂
      (I want some Italian Cream Cake now)
      I know how hard it is to take photos under pressure of hungry kids. Can’t wait to see it.
      Thank you, Marisa!

      Reply
  4. June @ How to Philosophize with Cake says

    July 5, 2015 at 9:12 am

    Mmm those sound terrific! With caramel AND cinnamon it has to be good 🙂

    Reply
    • lyuba says

      July 5, 2015 at 1:27 pm

      Absolutely! Thank you, June 🙂

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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