Snickerdoodle Cheesecake Bars combine the cinnamon-sugar flavor of snickerdoodle cookies with a creamy cheesecake layer.
Ingredients:
For the Crust:
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- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
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- 2 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Snickerdoodle Topping:
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- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon baking powder
- Pinch of salt
Directions:
Preheat Oven & Prepare Pan:
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- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the Crust:
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- Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press this mixture into the bottom of the prepared pan to form an even layer. Bake for 10 minutes, then let it cool slightly.
Prepare the Cheesecake Filling:
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- In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. Pour this mixture over the cooled crust.
Snickerdoodle Topping:
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- In another bowl, cream together butter, flour, 1/2 cup sugar, cinnamon, baking powder, and salt until crumbly. Drop spoonfuls of this mixture over the cheesecake layer.
Bake:
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- Bake for about 30-35 minutes or until the cheesecake is set but the center still slightly jiggles.
Cool and Chill:
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- Allow to cool at room temperature, then refrigerate for at least 3 hours or overnight for best results.
Serve:
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- Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into bars and serve.
Tips:
For extra tang, add 1 tbsp sour cream to the cheesecake layer. For a softer texture, serve slightly chilled but not cold.
Want a variation (e.g., gluten-free) or pairing ideas? Let me know!
Enjoy your Snickerdoodle Cheesecake Bars.
They’re a delightful blend of Cheesecake and Snickerdoodle flavors and make a tasty snack.
