Description
Irresistible snickerdoodle cheesecake bars blend classic cinnamon-sugar magic with creamy cheesecake decadence. Sweet layers melt together, creating a delightful dessert sure to charm anyone seeking comfort and indulgence.
Ingredients
Scale
Homemade Snickerdoodle Cheesecake Bars
Crust Ingredients:
- 1 ½ cups (190 g) all-purpose flour
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) brown sugar
- 1 large egg
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Cheesecake Layer Ingredients:
- 16 ounces (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping Ingredients:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the baking surface by lining a 9×13-inch pan with parchment paper, ensuring overhanging edges for easy extraction.
- Create the foundational cookie layer by thoroughly blending softened butter with both sugars until achieving a light, airy consistency. Incorporate egg and vanilla extract, mixing until completely integrated.
- Sift flour, baking powder, and salt in a separate vessel. Gradually fold dry ingredients into the butter mixture, gently combining until a cohesive dough emerges.
- Firmly press the cookie dough into the prepared pan, establishing an even, compact base for the cheesecake layer.
- Whip cream cheese until silky smooth, gradually introducing sugar and vanilla extract. Carefully fold in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gently cascade the creamy cheesecake mixture over the cookie foundation, spreading evenly to create a uniform layer.
- Combine ground cinnamon and granulated sugar in a small bowl, then delicately dust the mixture across the cheesecake surface.
- Transfer the pan to a preheated 350°F oven, baking for 30-35 minutes until the center stabilizes and loses its liquid wobble.
- Extract from oven and allow complete cooling at room temperature, which helps set the delicate texture.
- Refrigerate for a minimum of two hours, permitting the bars to firm and develop enhanced flavor complexity.
- Utilize parchment paper handles to lift the entire dessert from the pan, then slice into elegant squares.
- Serve chilled, presenting a decadent fusion of cinnamon-kissed cookie and luxurious cheesecake.
Notes
- Butter temperature matters significantly for creating a perfectly smooth and creamy cheesecake layer, so ensure cream cheese and butter are at room temperature before mixing.
- Avoid overmixing the cheesecake batter to prevent air bubbles and cracking, which can compromise the smooth texture of your dessert.
- Create a water bath by placing the baking pan in a larger pan filled with hot water to help prevent cracks and ensure even baking of the cheesecake layer.
- Experiment with spice variations by adding nutmeg or cardamom to the cinnamon-sugar topping for a unique flavor twist that elevates the classic snickerdoodle profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 50 mg