Snickerdoodle Cheesecake Bars
These Snickerdoodle Cheesecake Bars are so incredible and delicious! You can make this perfect dessert mash-up so easily and there's no need to choose between your favorite treats!
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Servings: 20 pieces
Ingredients
Cheesecake Layer:
- 16 oz. cream cheese 2 blocks, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Snickerdoodle Layer:
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
Cinnamon Sugar:
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking dish or line with parchment paper (leaving some overhang for easy removal).
- For the Cinnamon Sugar Mixture: Combine 2 Tbsp sugar and 1 tsp of cinnamon in a small bowl. Set aside.
- For the Cheesecake Layer: Beat cream cheese and 1/2 cup sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add in eggs and vanilla to the cream cheese mixture. Mix until well combined and smooth. Set aside.
- For the Snickerdoodle Dough: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla to the butter mixture and beat until well combined.
- Gradually add the flour mixture to the butter mixture, mixing just until combined. Do not overmix.
- Spread approximately 2/3 of the snickerdoodle dough into the prepared pan, creating an even layer.
- Sprinkle half of the cinnamon-sugar mixture over the dough layer.
- Pour the cheesecake mixture over the dough layer and spread evenly with a spatula.
- Break the remaining snickerdoodle dough into small pieces and distribute them evenly over the cheesecake layer.
- Sprinkle the remaining cinnamon-sugar mixture over the top.
- Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. The top should be golden brown.
- Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Notes
- Make sure your cream cheese is truly at room temperature to avoid lumps in the cheesecake layer.
- These bars can be served chilled or at room temperature. They can remain at room temperature for up to six hours before needing to be refrigerated again.
- For clean cuts, chill the bars completely, then use a sharp knife dipped in hot water and wiped dry between cuts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These bars freeze well for up to 3 months. Wrap individual pieces in plastic wrap and store in a freezer-safe container.