Snickerdoodle Cheesecake Bars
50 min + cooling20 pieces
Buttery cinnamon-sugar cookie dough layered with creamy cheesecake filling and topped with crumbled dough.
| prepPreheat oven to 350°F / 175°C | ||||||||
| prepGrease a 9 × 13 in / 23 × 33 cm pan or line with parchment paper | ||||||||
| 450 g cream cheese (2 blocks) | Beat cream cheese & sugar until fluffy | Beat in eggs & vanilla | Pour cheesecake over dough layer | Crumble remaining dough on top, sprinkle cinnamon-sugar | Bake 350°F / 175°C, 35–40 min | Cool completely, refrigerate | ||
| 100 g granulated sugar (for cheesecake) | ||||||||
| 2 eggs (for cheesecake) | ||||||||
| 1 tsp vanilla extract (for cheesecake) | ||||||||
| 280 g all purpose flour | Mix flour, baking soda, cinnamon & salt | Fold in flour mixture | Spread 2/3 dough in pan, sprinkle half cinnamon-sugar | |||||
| 1/2 tsp baking soda | ||||||||
| 1 1/2 tsp ground cinnamon (for dough) | ||||||||
| 1 tsp salt | ||||||||
| 170 g butter (softened) | Beat butter, sugars until fluffy | Beat in eggs | ||||||
| 200 g granulated sugar (for dough) | ||||||||
| 110 g brown sugar (packed) | ||||||||
| 2 eggs (for dough) | ||||||||
| 25 g granulated sugar (for cinnamon-sugar topping) | Mix cinnamon-sugar topping | |||||||
| 1 tsp ground cinnamon (for cinnamon-sugar topping) | ||||||||
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