Description
Delight in these luscious Snickerdoodle Cheesecake Bars, combining the classic cinnamon sugar flavor of snickerdoodle cookies with a creamy cheesecake layer. Perfectly baked to achieve a soft, tender base topped with a rich, velvety cheesecake layer spiced with cinnamon, these bars make a deliciously indulgent treat for any occasion.
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 (divided)
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 the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars after baking.
- Mix dry ingredients for crust: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon until well combined.
- Cream butter and sugar: In a large bowl, beat the softened unsalted butter and 1/2 cup granulated sugar together until the mixture becomes light and fluffy, ensuring a smooth texture.
- Add egg and vanilla to crust: Incorporate 1 large egg and 1 teaspoon vanilla extract into the butter and sugar mixture, mixing until smooth and homogenous.
- Combine dry and wet ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring until the dough just comes together.
- Press crust into pan: Evenly press the dough into the bottom of the prepared baking pan, forming a consistent layer.
- Prepare cheesecake layer: In a separate bowl, beat the softened cream cheese until smooth. Add 1/3 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, and the remaining 1 teaspoon of ground cinnamon. Mix until creamy and fully combined.
- Spread cheesecake over crust: Evenly spread the cheesecake mixture over the prepared dough base in the pan.
- Bake the bars: Place in the preheated oven and bake 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 the bars from the oven and allow them to cool completely on a wire rack. Once cooled, chill in the refrigerator for at least 3 hours or overnight to set fully before slicing and serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the cheesecake layer.
- Use parchment paper with overhang for easy removal of the bars from the pan.
- Don’t overbake; the center should remain slightly jiggly to keep the cheesecake moist.
- For best flavor and texture, chill bars overnight before serving.
- Store any leftovers covered in the refrigerator for up to 4 days.
