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Snickerdoodle Cheesecake Bars

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These Snickerdoodle Cheesecake Bars combine a chewy cinnamon-sugar cookie crust with a smooth, creamy cheesecake filling. The remaining cookie dough is crumbled over the top for a delicious dessert inspired by two classic favorites.

  • Total Time: 55 minutes

Ingredients

Scale

For the snickerdoodle crust:

  • 170 g unsalted butter, softened
  • 150 g granulated sugar
  • 1 large egg
  • 2.5 ml vanilla extract
  • 225 g all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 15 g ground cinnamon, for rolling
  • 30 g granulated sugar, for rolling

For the cheesecake filling:

  • 225 g cream cheese, softened
  • 100 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan.
  2. In a large bowl, cream the softened butter and 150 g granulated sugar together until light and fluffy.
  3. Beat in the egg and 2.5 ml vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Press about two-thirds of the snickerdoodle dough evenly into the bottom of the prepared baking pan to form the crust.
  7. In a medium bowl, beat the softened cream cheese and 100 g granulated sugar until smooth.
  8. Beat in the egg and 1 teaspoon vanilla extract until just combined.
  9. Pour the cheesecake filling over the cookie crust and spread it evenly.
  10. Crumble the remaining one-third of the snickerdoodle dough over the cheesecake filling.
  11. Combine the 15 g ground cinnamon and 30 g granulated sugar for the cinnamon-sugar coating, then sprinkle over the top.
  12. Bake for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
  13. Let the bars cool completely on a wire rack before cutting.
  14. For cleaner cuts, chill the bars in the refrigerator for at least 1 hour before slicing.

Notes

  • Use softened butter and cream cheese to help the ingredients mix smoothly.
  • Avoid overmixing the cookie dough after adding the dry ingredients.
  • The cheesecake center may remain slightly jiggly when the bars are done baking; the edges should be set.
  • Allow the bars to cool completely before cutting. Refrigerate for at least 1 hour for cleaner slices.
  • Enjoy with milk or coffee, as suggested in the original recipe.
  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert, Bars
  • Method: Baking
  • Cuisine: American

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