Description
Snickerdoodle Cheesecake Bars blend the cinnamon-sugar charm of snickerdoodle cookies with creamy cheesecake for an indulgent dessert bar that’s perfect for any occasion.
Ingredients
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
2 teaspoons ground cinnamon, divided
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
- Whisk together flour, baking powder, salt, and 1 teaspoon cinnamon in a small bowl.
- In a large bowl, beat softened butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; mix until smooth.
- Gradually stir in dry ingredients until dough just comes together. Press evenly into the prepared pan.
- For the cheesecake layer, beat cream cheese until smooth. Add 1/3 cup sugar, egg, vanilla, and remaining 1 teaspoon cinnamon; mix until creamy.
- Spread cheesecake mixture evenly over the dough base.
- Bake for 30–35 minutes, or until edges are lightly golden and center is set but slightly jiggly.
- Cool completely on a wire rack, then chill in the fridge for at least 3 hours or overnight.
Notes
Chill bars overnight for the best texture.
Sprinkle cinnamon sugar on top before baking for added crunch.
Use gluten-free flour for a gluten-free version.
Wrap and freeze for up to 2 months.
Line pan with parchment for easy removal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 60mg
