Snickerdoodle Cheesecake Bars

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Snickerdoodle Cheesecake Bars: A Heavenly Fusion of Two Classic Desserts

If you’re a fan of cinnamon sugar cookies and velvety cheesecake, Snickerdoodle Cheesecake Bars are about to become your new favorite dessert. These bars combine the buttery, cinnamon-spiced goodness of a snickerdoodle with the rich, creamy texture of cheesecake, creating a layered treat that’s both nostalgic and indulgent. Perfect for holidays, potlucks, or just a cozy night in, they offer a sophisticated twist on a childhood favorite.

Ingredients

For the Snickerdoodle Base and Topping:

1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 ¾ cups (345g) all-purpose flour
1 tsp cream of tartar
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon

For the Cinnamon Sugar Topping:

¼ cup (50g) granulated sugar
1 ½ tsp ground cinnamon

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened
¾ cup (150g) granulated sugar
1 large egg
1 tsp vanilla extract

Step-by-Step Method

Step 1: Prepare the Snickerdoodle Dough

Cream the Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes using an electric mixer. This creates a smooth and airy base for your cookie layer.
Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Beat until fully combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and cinnamon.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing just until a soft, slightly sticky dough forms.
Divide the Dough: Set aside about one-third of the dough for the top layer. Press the remaining two-thirds evenly into the bottom of a greased or parchment-lined 9×13-inch baking dish.

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