Snickerdoodle Cheesecake Bars
Everything you love about Snickerdoodle Cookies and Cheesecake combine for the best Snickerdoodle Cheesecake Bars. Each bite is rich and decadent.
Servings: 12
Calories: 290kcal
Ingredients
- FOR THE CRUST AND TOPPING:
- 16.5 oz Pre-made Sugar Cookie Dough
- 1/4 cup Granulated Sugar
- 1/2 tsp Ground Cinnamon
- FOR THE CHEESECAKE LAYER:
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1 large eggs
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F and spray a 8X8 baking pan with a non stick cooking spray or line the pan with foil or parchment paper.
- In a large bowl, beat together the cheesecake layer ingredients until smooth and creamy.
- Take half of the cookie dough and press it into the bottom of the pan to create the crust of the cheesecake bars. You can lightly dust your fingers with flour to keep the dough from sticking to your hands.
- In a small bowl, mix together the cinnamon and sugar for the crust and topping. Sprinkle half this mixture on top of the cookie dough in the baking pan.
- Then spread the cream cheese mixture on top.
- Then drop pieces of the remaining sugar cookie dough on top of the cheesecake layer randomly. Sprinkle the remaining cinnamon sugar mixture evenly on top.
- Then bake for 35-40 minutes until the top of the cheesecake bars are a light golden brown color and the center is set.
- Allow the cheesecake bars to cool completely at room temperature and then chill in the refrigerator before cutting and serving. Chill the bars for a minimum of 4 hours but overnight is ideal so that they can fully set.
- Then enjoy!
Notes
These can be stored in the refrigerator for up to 5 days.
Nutrition
Calories: 290kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 178mg | Potassium: 88mg | Fiber: 1g | Sugar: 27g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
