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Delicious Snickerdoodle Cheesecake Bars with creamy filling and cinnamon sugar crust.

Snickerdoodle Cheesecake Bars

These creamy Snickerdoodle Cheesecake Bars combine the comforting flavors of cinnamon sugar cookies and rich cheesecake, making them the perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 2 cups Flour All-purpose flour is recommended.
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Butter Softened (salted or unsalted based on preference).
  • 1 cup Sugar Granulated sugar.
  • 1/2 cup Brown sugar Packed, for extra warmth.
  • 1 Egg Large egg, for binding.
  • 2 tsp Cinnamon For the cookie base.
For the Cheesecake Layer
  • 16 oz Cream cheese Full-fat for best texture.
  • 1/2 cup Sugar Granulated sugar.
  • 1 tsp Vanilla extract
  • 2 large Eggs
  • 1/4 cup Sour cream or Greek yogurt Optional for creaminess.
For the Topping
  • 2 tbsp Cinnamon sugar Mix of sugar and cinnamon for sprinkling on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper, allowing some overhang.
  2. In a bowl, mix the flour, baking powder, and salt for the cookie base.
  3. In a separate bowl, cream the butter, granulated sugar, and brown sugar until fluffy. Add in the egg and cinnamon, then mix well.
  4. Gradually add the dry ingredients to the creamed mixture until just combined. Set aside a small portion of the dough for topping.
Cheesecake Layer
  1. In a bowl, beat the cream cheese, granulated sugar, and vanilla until smooth. Add in the eggs one at a time, mixing until just incorporated.
  2. Optional: Stir in the sour cream or Greek yogurt for added creaminess.
Assembly
  1. Press the majority of the cookie dough into the prepared pan to form the base.
  2. Spread the cheesecake mixture evenly over the cookie base.
  3. Dollop the reserved cookie dough on top of the cheesecake mixture, leaving gaps to allow for rising.
  4. Sprinkle the topping cinnamon sugar generously over the top.
Baking and Serving
  1. Bake for 30-35 minutes, until the edges are set but the center has a slight jiggle.
  2. Allow the bars to cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best texture.
  3. When ready to serve, slice with a clean knife and enjoy chilled.

Notes

These bars can be made in advance and stored in the fridge or frozen. Use parchment paper for easy removal and cleaning.