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Homemade Snickerdoodle Cheesecake Bars

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Snickerdoodle cheesecake bars combine the cinnamon-sugar goodness of snickerdoodle cookies with the creamy richness of cheesecake. With a buttery cookie crust, smooth cheesecake filling, and a cinnamon-sugar topping, these bars are the perfect dessert for any occasion!

Ingredients

Scale

For the crust:

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 cup (115 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the cheesecake layer:

  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs

For the cinnamon-sugar topping:

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat the oven:
    • Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
  2. Make the crust:
    • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
    • Beat in the egg and vanilla extract until fully combined.
    • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
    • Press the dough evenly into the prepared baking pan to form the crust.
  3. Prepare the cheesecake layer:
    • In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
    • Add the eggs, one at a time, beating until fully incorporated after each addition.
    • Pour the cheesecake mixture over the crust, spreading it evenly.
  4. Add the cinnamon-sugar topping:
    • In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle the mixture evenly over the cheesecake layer.
  5. Bake:
    • Bake for 30–35 minutes, or until the center is set and no longer jiggly.
  6. Cool and chill:
    • Remove the pan from the oven and allow the bars to cool completely at room temperature.
    • Refrigerate for at least 2 hours (or overnight) before slicing into squares.
  7. Serve:
    • Use the parchment overhang to lift the bars out of the pan. Slice into squares and serve chilled.

Notes

  • Add a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence.
  • Store bars in an airtight container in the refrigerator for up to 5 days.
  • Freeze individual bars for up to 2 months; thaw in the refrigerator before serving.

Find it online: https://ukfinda.com/homemade-snickerdoodle-cheesecake-bars/