Description
Snickerdoodle Cheesecake Bars combine the classic flavors of snickerdoodle cookies with creamy cheesecake, creating a delightful dessert that’s perfect for any occasion.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full-size graham crackers)
- 1/2 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 16 ounces (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
For the Snickerdoodle Topping:
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
For the Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the crumbs are moistened.
- Press the mixture firmly into the prepared pan to form an even crust.
- Bake for 8–10 minutes, until the crust is lightly golden. Set aside to cool slightly.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract, then the eggs one at a time, beating well after each addition.
- Mix in the sour cream and flour until just combined. Be careful not to overmix.
- Pour the cheesecake mixture over the cooled crust, spreading it into an even layer.
- Prepare the Snickerdoodle Topping:
- In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and egg to the butter mixture and beat until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be thick and cookie-like.
- Assemble the Bars:
- Drop small chunks of the snickerdoodle dough evenly over the cheesecake layer. It doesn’t have to cover it entirely; the dough will spread as it bakes.
- In a small bowl, mix together the granulated sugar and cinnamon for the topping.
- Sprinkle the cinnamon-sugar mixture generously over the top of the snickerdoodle dough.
- Bake:
- Bake for 30–35 minutes, or until the edges are set and the center jiggles slightly. The snickerdoodle layer should be lightly golden.
- Remove from the oven and allow the bars to cool to room temperature.
- Once cooled, transfer the bars to the refrigerator and chill for at least 2 hours (or overnight) for best results.
- Serve:
- Use the parchment paper overhang to lift the bars from the pan.
- Slice into squares, wiping the knife between cuts for cleaner edges.
- Serve chilled, and enjoy the snickerdoodle-cheesecake goodness!
Notes
- Ensure that the cream cheese, eggs, and butter are at room temperature before mixing to achieve a smooth texture without lumps.
- Press the crust mixture firmly into the pan to create a stable base that won’t crumble when cutting and serving.
- Avoid overmixing the cheesecake filling to prevent incorporating too much air, which can cause cracks during baking.
- Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.