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Amazing 24 Creamy Snickerdoodle Cheesecake Bars

Creamy Snickerdoodle Cheesecake Bars
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Enjoy rich, creamy Snickerdoodle Cheesecake Bars featuring a delightful cinnamon-sugar crust. These bars capture the comforting flavor of snickerdoodle cookies in a decadent cheesecake format.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons ground cinnamon, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened (for filling)
  • 1/2 cup granulated sugar (for filling)
  • 1 large egg (for filling)
  • 1/4 teaspoon cream of tartar (optional, for authentic snickerdoodle flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Whisk together the flour, baking soda, and salt in a medium bowl for the crust. Set aside.
  3. In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
  4. Beat in 1 large egg and 1 teaspoon of vanilla extract until just combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a soft dough forms.
  6. Take out 1 cup of the dough and set it aside for the topping.
  7. Mix 1 tablespoon of cinnamon into the remaining dough in the bowl. Press this cinnamon-flavored dough evenly into the bottom of the prepared pan to form the base.
  8. In a separate bowl, beat the 8 ounces of softened cream cheese, sour cream, brown sugar, 2 eggs, and 1 teaspoon of vanilla extract until smooth for the cheesecake filling.
  9. Pour the cheesecake filling evenly over the crust layer.
  10. In a small bowl, combine the reserved 1 cup of plain dough with the remaining 1 tablespoon of cinnamon and the optional cream of tartar. Crumble this mixture evenly over the top of the cheesecake layer.
  11. Bake for 35 to 40 minutes, or until the edges are set and the center is mostly firm.
  12. Let the bars cool completely on a wire rack before lifting them out of the pan using the parchment overhang.
  13. Chill in the refrigerator for at least 2 hours before slicing into bars.

Notes

  • For a stronger cinnamon flavor, lightly dust the top of the bars with extra cinnamon sugar after they cool.
  • If you prefer a tangier cheesecake, use full-fat cream cheese and sour cream.
  • Anya suggests chilling them overnight for the best texture.

Nutrition

Find it online: https://savorsensations.com/creamy-snickerdoodle-cheesecake-bars/