Snickerdoodle Cheesecake Bars
Serves 16
20 mins prep
60 mins cook
420 mins chill
80 mins total
These snickerdoodle cheesecake bars have a thick and soft snickerdoodle cookie base, creamy cheesecake middle, and more snickerdoodle with cinnamon sugar on top. The thick cheesecake middle is so rich and creamy - no water bath needed! The perfect dessert if you love snickerdoodle cookies and cheesecake.
Cinnamon sugar
Snickerdoodle cookie dough
Cheesecake
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Cinnamon sugar
Stir cinnamon and sugar in a bowl and set aside.
⅕ cup granulated sugar⅕ teaspoon cinnamon
Snickerdoodle cookie dough
Preheat oven to 355°F (180°C). Line a nonstick 8” square baking pan with parchment paper. Line with 2 long strips crossed over, leaving handles at the edges to help lift out after baking.
In a large bowl or stand mixer, combine butter, sugar, and salt. Beat until light and fluffy. Add egg and yolk, beating well and scraping down the bowl. Add vanilla and beat again.
⅕ cup unsalted butter⅕ cup granulated sugar⅕ teaspoon sea salt⅕ large egg⅕ large egg yolk¼ teaspoons pure vanilla extractSift flour, cream of tartar, baking soda, and cinnamon right into the same bowl. Fold to form a dough.
½ cup all purpose flour¼ teaspoons cream of tartar⅕ teaspoon baking soda⅕ teaspoon cinnamonPress approximately two thirds of the dough into the bottom of the lined baking pan. Smooth it out as best as possible. Sprinkle a few tablespoons of cinnamon sugar to cover the top. Bake for 18-20 minutes, or until puffed in the middle and edges. While it’s baking, work on the filling.
Cheesecake
In a large bowl or stand mixer, beat together cream cheese, sugar, and salt until smooth. Scrape down the bowl and beat well again.
2 oz cream cheese (brick style)⅕ cup granulated sugar⅕ teaspoon sea saltAdd vanilla and eggs one by one, beating well in between. Scrape down the bowl and beat again. Add sour cream and mix well.
⅕ teaspoon pure vanilla extract¼ large eggs⅕ cup sour creamIn a separate bowl, whisk together cream and flour until smooth and no more lumps remain. Add into the cheesecake batter and mix well, scraping down the sides of the bowl.
⅕ cup heavy whipping cream¼ tablespoons all purpose flourPour cheesecake batter over the baked crust. If the crust left gaps on the sides, press down on the sides using a spoon to push the cookie into the gaps. Pour the cheesecake batter onto the crust while it’s still hot.
Reduce oven temperature to 320°F (160°C). Bake for 40-50 minutes. Halfway through, Add pieces of snickerdoodle cookie dough on top of the cheesecake and sprinkle cinnamon sugar. Bake until the edges are set and the middle still has a bit of a jiggle to it.
Let the cheesecake bars cool to room temperature then refrigerate for at least 7 hours (or overnight).
To remove from pan, run a knife along the edge of the cheesecake to help lift out. Pull by the handles and cut into 12 squares (clean your knife after every cut). Sprinkle more cinnamon sugar on top. Serve!
