Snickerdoodle Cheesecake Bars
These Snickerdoodle Cheesecake Bars are the ultimate dessert, combining the creamy richness of cheesecake with the warm, cinnamon-sugar goodness of snickerdoodle cookies. A perfect treat for any occasion!
Ingredients:
For the crust:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (for the crust)
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
For the cinnamon-sugar topping:
- 1 tablespoon granulated sugar
- 1 tablespoon ground cinnamon
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving a bit of overhang for easy removal later.
2. Make the snickerdoodle crust:
- In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon.
- In a separate large bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
- Add the egg and vanilla extract, and beat until fully incorporated.
- Gradually mix in the dry ingredients, stirring until combined. The dough should be soft but firm enough to press into the bottom of the pan.
3. Press the crust into the pan:
- Take the snickerdoodle dough and press it evenly into the prepared baking pan. Use the back of a spoon or your hands to spread it into an even layer.
- Bake the crust for 8-10 minutes, or until it is lightly golden. Set it aside to cool slightly.
4. Prepare the cheesecake filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy (about 3 minutes).
- Add the eggs, one at a time, beating well after each addition. Then, add the vanilla extract and flour, and mix until fully combined.
- Pour the cheesecake mixture over the slightly cooled snickerdoodle crust, spreading it evenly with a spatula.
5. Add the cinnamon-sugar topping:
- In a small bowl, combine the granulated sugar and cinnamon. Sprinkle this mixture evenly over the top of the cheesecake filling.
6. Bake the bars:
- Bake in the preheated oven for 30-35 minutes or until the cheesecake is set and slightly golden on top. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
- Let the bars cool in the pan for about 1 hour, then transfer them to the refrigerator to chill for at least 2 hours or until fully cooled and set.
7. Serve:
- Once the bars are chilled and set, remove them from the pan using the parchment paper overhang. Cut into squares and serve!
Tips for Success:
- Chilling time: Be sure to let the bars cool completely before cutting them to avoid a messy, runny cheesecake.
- Flavor variations: For an extra twist, you can swirl some cinnamon sugar into the cheesecake filling before baking for a more pronounced snickerdoodle flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days.
These Snickerdoodle Cheesecake Bars are the perfect combination of two beloved desserts, and they’re sure to be a hit at your next gathering or as a treat for yourself!
