Snickerdoodle Cheesecake Bars
The delicious flavor of a Snickerdoodle cookie and cheesecake are combined to make these Snickerdoodle cheesecake bars a tasty cookie bar treat.
Servings: 16 bars
Calories: 554kcal
Ingredients
Cheesecake Layer
- 16 ounces cream cheese, room temperature (two 8-ounce packages)
- 1 cup powdered sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Crust Layer
- 2½ cups all-purpose flour
- 1½ teaspoons cinnamon, divided into 1 teaspoon and ½ teaspoon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups granulated sugar, divided into ½ cup and 1½ cups
- 1 cup unsalted butter, very soft
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with baking spray (like Baker’s joy). Set aside.
- In a large mixing bowl with a hand mixer, cream together the cream cheese, powdered sugar, eggs, vanilla extract and salt for 1 to 2 minutes or until smooth. Set aside.
- In a medium bowl, combine the all-purpose flour, 1 teaspoon cinnamon, baking soda, and salt. Set dry ingredients aside.
- In a small bowl, stir together ½ cup granulated sugar and the remaining ½ teaspoon cinnamon. Set aside.
- In a large bowl, cream together, on low speed, the unsalted butter and remaining 1½ cups granulated sugar for 1 to 2 minutes or until light and fluffy. Add the vanilla extract and the eggs, one at a time, and continue to mix for another 1 to 2 minutes or until the eggs are completely incorporated.
- Add the flour mixture to the butter mixture and mix on low, just until combined. Do not over mix.
- Press two-thirds of the snickerdoodle dough mixture into an even layer in the bottom of the pan. You will reserve the remaining dough for the topping.
- Sprinkle 2 to 3 tablespoons of the cinnamon-sugar mixture evenly over the snickerdoodle cookie dough.
- Spread the cheesecake mixture evenly over the first layer of snickerdoodle cookie dough.
- Drop the remaining pieces of the cookie dough randomly over the cheesecake layer.
- Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the cheesecake layer and cookie dough pieces.
- Bake for 35-40 minutes or until the edges are lightly golden and the center has set.
- Allow the snickerdoodle cheesecake bars to cool completely on the counter before slicing and serving. Store any leftovers in the refrigerator.
Notes
- You can also line your pan with parchment paper to help lift these bars out of the pan once cooled.
- Make sure you use room temperature cream cheese so that you don’t end up with lumps in your cream cheese filling.
- For this recipe, you want to make sure your unsalted butter is very soft at room temperature but NOT melted. If the butter is melted, then your cookie batter will be too hard to work with.
- You may need to wet your fingers slightly to help push the dough into an even layer.
- As temperatures vary in different ovens, start checking your dish at 35 minutes to make sure it does not burn and become too dry.
- IN THE FRIDGE: Leftover bars can be stored, in an airtight container, for up to 4 days in the refrigerator.
- IN THE FREEZER: These cookie bars can be frozen for up to three months in an airtight container.
Nutrition
Serving: 1g | Calories: 554kcal | Carbohydrates: 65g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 339mg | Potassium: 111mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1071IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg
