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Snickerdoodle Cheesecake Bars Recipe


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     Snickerdoodle Cheesecake Bars

Category   Desserts - Breads
Sub Category   None
Servings   16

For the cinnamon sugar-
1/4 cup granulated sugar
2 teaspoons cinnamon
For the cookie base-
1/2 cup (8 tablespoons) unsalted butter, room temperature
3/4 cup granulated sugar
1 egg
1 and 1/3 cups all-purpose flour
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon cream of tartar
For the cheesecake layer-
8 ounces cream cheese, room temperature
1/2 cup granulated sugar
1 egg
Pinch of vanilla powder (or 1/2 teaspoon vanilla extract)
2 teaspoons all-purpose flour

Preheat oven to 350 degrees F. Butter an 8x8 inch baking pan, line with parchment paper, then butter the parchment paper. Set aside. (Alternatively, you can just butter the pan.) In a small bowl, mix together sugar and cinnamon until cinnamon is fully incorporated. Sprinkle 1/8 cup of this mixture onto the bottom and up the sides of the baking pan. Reserve remaining mixture. In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), cream together butter and sugar until light and fluffy, about 3 minutes. Scrape down the bowl, then add egg and beat until well blended. Scrape down bowl again and beat for an additional minute.
Add flour, baking soda, salt, and cream of tartar, and beat until combined. Take 3/4 of the dough and evenly press it down onto the bottom of the prepared pan. (The other 1/4 of the dough will be used for cookies). The dough will be slightly sticky so it helps to use an offset spatula to spread it out. Sprinkle some of the reserved cinnamon sugar mixture over the dough. In another bowl using an electric hand mixer, beat cream cheese and sugar until smooth and well-blended. Add egg and vanilla and beat on low speed until combined. Then, add flour and beat for an additional 30 seconds, just until mixed in. Pour cheesecake batter on top of the cookie dough, using an offset spatula or back of a spoon to evenly spread it out.
Make small balls out of the remaining cookie dough. Roll them in the cinnamon sugar mixture, then drop them randomly on top of the cheesecake, making sure they don't touch each other. Bake for 25-30 minutes. Transfer to a wire rack to let cool down to room temperature, then refrigerate for 1 hour. Cut into bars and serve.

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