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Snickerdoodle Cheesecake Bars: The Ultimate Dessert Recipe

  • Total Time: 300 minutes
  • Yield: 12-16 bars 1x

Description

Creamy cheesecake bars with a snickerdoodle cookie crust and cinnamon-sugar topping.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Prepare the Snickerdoodle Crust: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Press the dough evenly into the prepared baking pan.
  7. Bake for 10-12 minutes, or until the edges are lightly golden brown.
  8. Make the Cheesecake Filling: While the crust is baking, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  9. Beat in the eggs one at a time, mixing well after each addition. Don’t overbeat the eggs.
  10. Stir in the sour cream and vanilla extract until well combined.
  11. Assemble and Bake: In a small bowl, combine the granulated sugar and ground cinnamon for the topping.
  12. Pour the cheesecake filling over the partially baked crust. Spread it evenly.
  13. Sprinkle the cinnamon-sugar mixture evenly over the cheesecake filling.
  14. Bake for 25-30 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
  15. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour.
  16. Remove the cheesecake bars from the oven and let them cool completely at room temperature.
  17. Cover the cheesecake bars and refrigerate for at least 4 hours, or preferably overnight, before cutting and serving.

Notes

  • Use room temperature ingredients, especially cream cheese and butter.
  • Don’t overmix the batter.
  • Bake in a water bath (optional) for an even creamier cheesecake.
  • Let the cheesecake cool gradually in the oven to prevent cracking.
  • Refrigerate for at least 4 hours to allow the cheesecake to fully set.
  • Cut with a warm knife for clean slices.
  • Variations: Add chocolate chips, use a different extract (almond or lemon), add a swirl of caramel, or make mini cheesecake bars.
  • Storage: Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
  • Serving Suggestions: Serve with whipped cream, fresh berries, chocolate sauce, or vanilla ice cream.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes

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Find it online: https://recipes2make.com/snickerdoodle-cheesecake-bars/