Snickerdoodle Cheesecake Bars
Creamy, cinnamon-kissed snickerdoodle cheesecake bars with a soft cookie base and a foolproof swirl of comfort.
Print Pin Servings: 12 bars
Calories: 320kcal
Cost: $10–12
Equipment
- 1 9x13 inch baking pan Line with parchment for easy lift
- 1 Electric mixer For smooth cheesecake filling
- 2–3 Mixing bowls Medium size
- 1 set Measuring cups/spoons
- 1 Parchment paper With overhang
- 1 Wire cooling rack Optional but recommended
- 1 Sharp knife For clean cuts
Ingredients
Cheesecake Filling
- 2 blocks Cream cheese Softened
- ¾ cup Sugar Granulated
- 2 Eggs Room temperature
- 1 teaspoon Vanilla extract
- ½ cup Sour cream Full-fat preferred
Cookie Base
- 1 ¼ cups All-purpose flour
- ½ cup Butter Softened
- ¾ cup Brown sugar Packed
- 1 ½ teaspoon Cinnamon Divided
- ½ teaspoon Cream of tartar
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
Optional Base
- ½ cup Graham crackers Crushed (optional base)
Garnish
- 2 tablespoon Powdered sugar For garnish
Instructions
- Preheat oven & prep pan
- Mix dry ingredients for cookie base
- Cream butter and brown sugar
- Combine dry and wet base ingredients
- Press base into lined baking pan
- Beat cream cheese until smooth
- Add sugar, eggs, vanilla, sour cream
- Pour mixture over cookie base
- Bake until center is set but slightly jiggly
- Sprinkle cinnamon sugar near end of baking
- Cool completely, then chill for 4+ hours
- Slice with warm knife for clean cuts
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.5g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 180mg | Potassium: 90mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 650IU | Calcium: 50mg | Iron: 1.1mg