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Snickerdoodle Cheesecake Bars

A cinnamon snickerdoodle crust and crumble with a creamy cheesecake layer in between. Cookie meets cheesecake!
Print Recipe
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1 cup butter softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 3/4 cups flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cinnamon divided
Filling
  • 16 oz cream cheese softened
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla

Equipment

  • 9x13 pan
  • Parchment paper
  • Bowls

Method
 

  1. Beat the butter and 1 1/2 cups sugar; beat in the 2 eggs and 1 tsp vanilla.
  2. Stir in the flour, cream of tartar, baking soda, salt, and 1 tsp of the cinnamon.
  3. Press two-thirds of the dough into a parchment-lined 9x13 pan.
  4. Beat the filling until smooth; spread it over the dough in the pan.
  5. Crumble the remaining dough over the filling; sprinkle the remaining 1 tsp cinnamon on top.
  6. Bake at 350°F for 30–35 minutes, until set. Cool, chill 1 hour, then cut the chilled slab into bars.

Notes

  • Press two-thirds of the dough in the pan and save the rest for the top.
  • Chill 1 hour before cutting.