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Irresistible Snickerdoodle Cheesecake Bars

These irresistible Snickerdoodle Cheesecake Bars combine the cozy, nostalgic aroma of cinnamon with a delightful marriage of classic chewy snickerdoodle cookie and luscious, creamy cheesecake. Surprisingly easy to make and perfect for any occasion, they're a hug in bar form!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Layer
  • 16 ounces cream cheese room temperature (two 8-ounce packages)
  • 1 cup powdered sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
For the Crust Layer
  • 2.5 cups all-purpose flour
  • 1.5 teaspoons cinnamon divided
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar divided
  • 1 cup unsalted butter very soft
  • 1 teaspoon vanilla extract
  • 2 large eggs room temperature

Equipment

  • 9x13 Glass Baking Dish
  • Large Mixing Bowl
  • medium bowl
  • Small bowl
  • Whisk
  • Electric mixer
  • Spatula

Method
 

  1. Step 1: First things first, preheat your oven to a cozy 350°F. Grab a 9x13 glass baking dish and give it a good spray with baking spray. We want those bars to come out clean and easy! Set it aside for a moment.
  2. Step 2: In a large mixing bowl, get that cream cheese, powdered sugar, eggs, vanilla extract, and salt all cozy together. Cream them for 1 to 2 minutes or until everything is super smooth. A silky smooth cheesecake layer is what we're aiming for!
  3. Step 3: Now, in a separate medium bowl, combine your all-purpose flour, 1 teaspoon of cinnamon, baking soda, and salt. Give it a whisk to make sure everything is evenly distributed. Set this flour mixture aside.
  4. Step 4: Time for that signature snickerdoodle sparkle! In a separate small bowl, stir together ½ cup of granulated sugar and the remaining ½ teaspoon of cinnamon. This is your magical cinnamon-sugar topping. Set it aside.
  5. Step 5: In yet another large mixing bowl, cream together your very soft unsalted butter and the remaining 1½ cups of granulated sugar. Do this on low speed for 1 to 2 minutes, until it's light and fluffy. Then, add the vanilla extract and your eggs, one at a time, mixing for another 1 to 2 minutes until those eggs are completely incorporated.
  6. Step 6: Add the flour mixture to the butter mixture and mix on low, just until combined. Remember, the golden rule of baking: do not over-mix your Snickerdoodle cookie dough! Overmixing can lead to tough bars, and we want tender, delightful goodness.
  7. Step 7: Now, take about two-thirds of that glorious Snickerdoodle cookie dough and press it into an even layer onto the bottom of your prepared baking dish. If the dough is a little sticky, lightly wet your fingers – it helps immensely to push the dough into a smooth, even layer. Reserve the remaining dough for our topping!
  8. Step 8: Sprinkle 2 to 3 tablespoons of that beautiful cinnamon-sugar mixture evenly over the dough you just pressed into the pan. This layer is going to be so good!
  9. Step 9: Carefully spread your cheesecake mixture into an even layer over the bottom cookie dough. Then, take the remaining cookie dough you reserved and drop little pieces of it randomly over the cheesecake layer. Don't worry about perfection here; rustic is charming!
  10. Step 10: Now for the grand finale! Sprinkle the remaining cinnamon-sugar mixture evenly over the top of your Snickerdoodle cheesecake bars. That golden sparkle and fragrant spice are truly irresistible.
  11. Step 11: Pop your baking dish into the preheated oven and bake for 45 minutes, or until the edges are lightly golden and the center has set with just a slight jiggle.
  12. Step 12: The hardest part: patience! Allow those heavenly Snickerdoodle cheesecake bars to cool completely on the counter before slicing and serving. This cooling time is crucial for the cheesecake to fully set.

Notes

Substitutions & Additions: Consider adding mini chocolate chips or white chocolate chips over the cheesecake layer or mixed into the cookie dough. A tiny pinch of nutmeg or cardamom in the cookie dough could add an interesting twist. A little lemon or orange zest in the cheesecake layer would offer a lovely bright contrast to the cinnamon. Gluten-free flour can be used by swapping the all-purpose flour for a 1:1 gluten-free baking blend. These bars are naturally nut-free, but always double-check your ingredient labels if allergies are a concern.
Tips for Success: Room Temperature is Key: Make sure your cream cheese, butter, and eggs are all at room temperature for a smooth, lump-free cheesecake batter and beautifully incorporated cookie dough. Don't Overmix: Especially when adding the flour to the cookie dough, mix just until combined to prevent tough bars. Patience with Cooling: Resist the urge to cut into these too soon! The cheesecake needs ample time to cool and set completely, usually several hours or even overnight in the fridge, for clean slices and a perfect texture. Grease Your Pan Well: A good coating of baking spray will make sure your bars lift out easily; you can also line your pan with parchment paper, leaving an overhang on the sides, to create "handles" for easy lifting. Even Spreading: For the cookie crust, lightly wetting your fingers can make pressing the dough into an even layer much easier.
Storage: Keep your Snickerdoodle Cheesecake Bars in an airtight container in the refrigerator for up to 4-5 days. To freeze, once completely cooled, slice them into individual bars. Wrap each bar tightly in plastic wrap and place them in an airtight container or freezer bag. They'll keep wonderfully in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight or on the counter for a quicker treat!