I L.O.V.E Cheesecake! It’s my comfort food. Luckily I know how to make one.
Hi there! I’m back to share another awesome recipe for you today! It has a pretty cool name as well. Snickerdoodle Cheesecake Bars! It’s so simple and easy to make. Follow these instructions and you are in for a treat. The soft and nice texture of this cheesecake will satisfy your cravings! I should know. Anyway, Have fun! Until next time!
Ingredients
For the Cheesecake Layer
2 (8-oz.) blocks of cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 tsp. pure vanilla extract
pinch of kosher salt
For the Snickerdoodle Layer
2 1/4 c. all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. kosher salt
3/4 c. (1 1/2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 cup cinnamon sugar, for sprinkling
How to make Snickerdoodle Cheesecake Bars
Ready the oven and preheat to 350 degrees. Grease with cooking spray a 9×13 baking pan. For the cheesecake layer: Add sugar and beat cream cheese in a large bowl until well-mixed. Now, add-in vanilla, eggs, and salt. Stir continuously until all ingredients are well incorporated.
Snickerdoodle layer: Mix baking soda, flour, cinnamon, and salt in a medium-sized bowl. Beat sugar and butter in a large bowl. (Use a hand mixer.) Add-in eggs and vanilla then beat until well-mixed. Slowly add the flour mixture and beat at low speed.
Press evenly half of the snickerdoodle dough in the bottom part of the pan and dredge with about half of the cinnamon sugar. Top with the cheesecake batter. (Use a spatula to flatten out the batter.) Split up the remainder of the snickerdoodle dough into small pieces, use your hands to flatten slightly then top the cheesecake layer. Sprinkle the cinnamon sugar on top.
Bake for 40 minutes until the center of the cheesecake is fluffy and the edges are done. Remove from the oven and let it cool. Slice it into squares.
Note: You can make your cinnamon sugar. Just mix 1/4 cup of sugar and 1 tsp. of ground cinnamon in a small bowl. Whisk until well-mixed.
Ingredients
- For the Cheesecake Layer
- 2 (8-oz.) blocks of cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp. pure vanilla extract
- pinch of kosher salt
- For the Snickerdoodle Layer
- 2 1/4 c. all-purpose flour
- 1/2 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1 tsp. kosher salt
- 3/4 c. (1 1/2 sticks) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1/4 cup cinnamon sugar, for sprinkling
Instructions
Ready the oven and preheat to 350 degrees. Grease with cooking spray a 9x13 baking pan. For the cheesecake layer: Add sugar and beat cream cheese in a large bowl until well-mixed. Now, add-in vanilla, eggs, and salt. Stir continuously until all ingredients are well incorporated.
Snickerdoodle layer: Mix baking soda, flour, cinnamon, and salt in a medium-sized bowl. Beat sugar and butter in a large bowl. (Use a hand mixer.) Add-in eggs and vanilla then beat until well-mixed. Slowly add the flour mixture and beat at low speed.
Press evenly half of the snickerdoodle dough in the bottom part of the pan and dredge with about half of the cinnamon sugar. Top with the cheesecake batter. (Use a spatula to flatten out the batter.) Split up the remainder of the snickerdoodle dough into small pieces, use your hands to flatten slightly then top the cheesecake layer. Sprinkle the cinnamon sugar on top.
Bake for 40 minutes until the center of the cheesecake is fluffy and the edges are done. Remove from the oven and let it cool. Slice it into squares.
Note: You can make your cinnamon sugar. Just mix 1/4 cup of sugar and 1 tsp. of ground cinnamon in a small bowl. Whisk until well-mixed.
