Description
These Snickerdoodle Cheesecake Bars combine the cinnamon-sugar flavor of classic snickerdoodle cookies with a creamy cheesecake layer, baked into a delightful bar dessert. With a buttery cinnamon-spiced crust and a smooth cinnamon-infused cheesecake topping, these bars are perfect for an indulgent treat or a special occasion dessert.
Ingredients
Scale
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 and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, ensuring to leave an overhang for easy removal of 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 to evenly distribute the leavening and spice.
- Make crust dough: In a large mixing bowl, beat the softened butter and 1/2 cup granulated sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, then mix until smooth and combined.
- Combine and press crust: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to form the dough. Press this dough evenly into the prepared baking pan to create the crust base.
- Prepare cheesecake layer: In another bowl, beat the softened cream cheese until smooth and creamy. Add 1/3 cup granulated sugar, one egg, vanilla extract, and the remaining 1 teaspoon ground cinnamon. Mix until the filling is smooth and well blended.
- Assemble bars: Spread the cheesecake mixture evenly over the pressed crust layer in the baking pan.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the edges turn lightly golden and the center is set but still slightly jiggly to the touch.
- Cool and chill: Remove the bars from the oven and let them cool completely on a wire rack. Once cooled, refrigerate for at least 3 hours or preferably overnight to allow the bars to firm up and flavors to meld before serving.
Notes
- Using parchment paper with an overhang makes it easier to lift the bars out of the pan for cutting and serving.
- Do not overbake; the center should be slightly jiggly to ensure a creamy texture after chilling.
- Allow the bars to chill fully in the fridge for the best texture and flavor.
- You can dust the finished bars with a little extra cinnamon sugar before serving for an added snickerdoodle touch.
- Make sure all dairy ingredients are softened to room temperature to ensure smooth mixing and no lumps in the cheesecake layer.
