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Snickerdoodle Cheesecake Bars Recipe

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★★★★★

4.9 from 54 reviews

These Snickerdoodle Cheesecake Bars combine the nostalgic cinnamon-sugar flavors of classic snickerdoodle cookies with creamy cheesecake and a crumbly streusel topping. With a buttery, cinnamon-spiced crust and a luscious cream cheese layer, these bars are baked to golden perfection and chilled for a firm but tender texture, making them an irresistible dessert for any occasion.

Ingredients

Scale

Crust

  • 1/2 cup (112 g) salted butter
  • 1/3 cup (64 g) brown sugar
  • 1 tbsp (13 g) sugar
  • 1/2 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 1/4 cup (171 g) all-purpose flour

Filling

  • 1 block (8 ounces) softened cream cheese
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1/8 tsp salt

Topping

  • 1.5 tbsp salted butter
  • 1/4 cup all-purpose flour
  • 1/4 cup (51 g) brown sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Line an 8×8 inch baking pan with parchment paper or spray it with nonstick baking spray to easily lift the bars after baking.
  2. Make the Crust: Microwave the butter for 30 to 45 seconds until softened and mostly melted. In a bowl, whisk together the melted butter, brown sugar, sugar, cinnamon, cream of tartar, salt, and vanilla extract until well combined. Stir in the flour until the mixture forms a thick, clumpy dough without white streaks. Press the dough evenly into the bottom of the prepared pan.
  3. Bake the Crust: Bake the crust for 15 to 18 minutes, or until it is golden and beginning to brown around the edges. Remove from oven and allow to cool on a wire rack while preparing the filling and topping.
  4. Make the Filling: In a medium bowl, beat the softened cream cheese and sugar until smooth. Add the egg, vanilla extract, and salt, and continue beating on low speed until the mixture is evenly combined and smooth. Pour the filling evenly over the cooled crust and spread it out.
  5. Prepare the Topping: Melt the butter in a small bowl. Add the flour, brown sugar, cinnamon, and salt, stirring until the mixture resembles coarse sand. Sprinkle the topping evenly over the cheesecake filling without pressing it down.
  6. Bake the Bars: Return the pan to the oven and bake for 25 to 30 minutes, until the topping is golden brown and the center of the cheesecake has only a slight jiggle. Remove from the oven and let cool on a wire rack for 1 to 2 hours at room temperature.
  7. Chill and Serve: After cooling, refrigerate the bars for 2 to 3 hours until fully chilled. Use the parchment paper to carefully lift the bars from the pan. Cut into squares and serve chilled.

Notes

  • Using parchment paper makes it easier to lift out the bars for clean slicing.
  • Do not overbake the cheesecake filling; it should still have a slight jiggle in the center when done.
  • Make sure the cream cheese is fully softened before mixing to ensure a smooth filling.
  • The topping resembles a crumbly streusel and should not be pressed into the filling.
  • Store leftovers refrigerated in an airtight container for up to 4 days.

Keywords: Snickerdoodle cheesecake bars, cheesecake bars, cinnamon bars, snickerdoodle dessert, cream cheese dessert, cinnamon sugar bars

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