Snickerdoodle Cheesecake Bars Recipe
Indulge in the deliciousness of these Snickerdoodle Cheesecake Bars that combine the flavors of a classic snickerdoodle cookie with a creamy cheesecake filling. A perfect treat for any occasion!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes (plus chilling)
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Snickerdoodle Layer:
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
For the Cheesecake Layer:
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 tablespoon cinnamon sugar (for topping)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Prepare the Snickerdoodle Layer: Cream the butter and sugar, then mix in the egg and vanilla. In a separate bowl, whisk the dry ingredients and combine with the wet mixture to form a dough. Press two-thirds of the dough into the pan.
- Make the Cheesecake Layer: Beat the cream cheese, sugar, egg, vanilla, and flour until creamy. Spread over the dough in the pan. Crumble the remaining dough on top and sprinkle with cinnamon sugar.
- Bake: Bake for 28–32 minutes until set and golden. Cool and refrigerate before slicing into bars.
Notes
- Store bars in the fridge for up to 5 days.
- For best texture, let them sit at room temperature for 10 minutes before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 21g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 55mg
