Description
Delight in these rich and creamy Snickerdoodle Cheesecake Bars that combine the warm flavors of cinnamon sugar cookies with a luscious cheesecake layer. Perfectly spiced with cinnamon, these bars feature a buttery snickerdoodle crust topped with a smooth, cinnamon-infused cheesecake for an irresistible dessert that’s easy to make and sure to impress.
Ingredients
Scale
Snickerdoodle Crust
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, making sure to leave an overhang on the sides to easily lift out the bars later.
- Mix Dry Ingredients for Crust: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon ground cinnamon until well combined. This will be your snickerdoodle crust base.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and 1/2 cup granulated sugar together until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and 1 teaspoon vanilla extract until the mixture becomes smooth and cohesive.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until the dough comes together. Avoid overmixing to keep the crust tender.
- Press Dough into Pan: Evenly press the snickerdoodle dough into the prepared baking pan, forming an even layer that will serve as the crust.
- Prepare Cheesecake Layer: In a clean bowl, beat the softened cream cheese until smooth and creamy. Add 1/3 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, and the remaining 1 teaspoon cinnamon. Mix thoroughly until the mixture is smooth and creamy.
- Spread Cheesecake Over Crust: Pour and spread the cheesecake mixture evenly over the snickerdoodle crust layer, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly to the touch.
- Cool and Chill: Remove from oven and allow the bars to cool completely on a wire rack. Once cooled, chill in the refrigerator for at least 3 hours or preferably overnight to let the cheesecake layer firm up.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Do not overbake; the center should remain slightly jiggly to maintain a creamy texture.
- For easy removal, use the parchment paper overhang to lift the bars from the pan.
- These bars keep well in the fridge for up to 4 days, or can be frozen for up to 2 months.
- Optionally, sprinkle additional cinnamon sugar on top before baking for extra sweetness and texture.
