Snickerdoodle Cheesecake Bars
Ingredients:
For the Snickerdoodle Crust and Topping:
1 1/2 cups (190g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
For the Cheesecake Filling:
8 oz (226g) cream cheese, softened
1/2 cup (100g) granulated sugar
1 large egg
1 teaspoon vanilla extract
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
Make the Snickerdoodle Crust:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Reserve Topping:
Press about 2/3 of the snickerdoodle dough evenly into the bottom of the prepared baking pan to form the crust.
Crumble the remaining dough into small pieces and set aside for the topping.
Prepare the Cheesecake Filling:
In a mixing bowl, beat together the softened cream cheese and sugar until smooth.
Add the egg and vanilla extract, mixing until fully combined and creamy.
Assemble the Bars:
Spread the cheesecake filling evenly over the snickerdoodle crust in the baking pan.
Sprinkle the reserved snickerdoodle dough crumbles on top of the cheesecake layer.
Bake:
Bake in the preheated oven for 30–35 minutes, or until the cheesecake is set and the topping is lightly golden.
Cool and Chill:
Remove from the oven and let cool in the pan at room temperature for about 30 minutes. Then refrigerate for at least 2 hours to set completely.
Serve:
Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Prep Time: 20 minutes
Cooking Time: 30–35 minutes
Total Time: 50–55 minutes + chilling time
Kcal: Approximately 200 kcal per bar
Servings: 16 bars