Description
Delicious Snickerdoodle Cheesecake Bars combine the classic cinnamon-sugar flavors of snickerdoodles with a creamy, tangy cheesecake layer in a convenient bar form. These treats feature a buttery snickerdoodle crust and topping with a smooth cheesecake filling, perfect for celebrations or everyday indulgence.
Ingredients
Scale
Cheesecake Filling
- 2 (8-oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Snickerdoodle Crust and Topping
- 2¼ cups all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- 2 Tbsp granulated sugar (for sprinkling)
- 1 tsp ground cinnamon (for sprinkling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray a 9×13-inch cake pan with nonstick cooking spray and line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set the pan aside.
- Make Snickerdoodle Dough: In a large mixing bowl, combine the flour, salt, and baking soda. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs and vanilla extract until well combined. Gradually add the dry ingredients into the wet mixture and stir until a smooth dough forms.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, eggs, and vanilla extract, mixing until creamy and fully incorporated without lumps.
- Assemble and Bake: Reserve about one cup of the snickerdoodle dough for the topping. Press the remaining dough evenly into the bottom of your prepared pan to form the crust. Pour the cheesecake filling over the crust and smooth the top. Crumble the reserved dough over the cheesecake layer. Mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon and sprinkle evenly over the top. Bake in the preheated oven for 35 minutes or until the cheesecake is set and the topping is golden. Allow bars to cool completely before cutting into 18 squares. Chill for best results.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth batter.
- Line the pan with parchment paper for easy removal of bars.
- Allow the bars to cool completely and chill before slicing to ensure clean cuts.
- Store leftovers covered in the refrigerator for up to 5 days.
- These bars can be served chilled or at room temperature.
