Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1/2 cup
- Butter, softened: 1/2 cup (1 stick)
- Cream cheese, softened: 16 ounces (2 packages)
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Powdered sugar: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a medium bowl, combine the flour, granulated sugar, and softened butter. Mix until the mixture resembles coarse crumbs. Press the mixture into the bottom of an ungreased 9×13 inch baking pan.
- Step 2: Bake the crust for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool slightly.
- Step 3: While the crust is baking, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese until smooth. Add the eggs, and vanilla extract, and beat until well combined.
- Step 4: Pour the cheesecake filling over the pre-baked crust.
- Step 5: In a small bowl, combine the cinnamon and powdered sugar. Sprinkle the cinnamon-sugar mixture evenly over the cheesecake filling.
- Step 6: Bake for 20-25 minutes, or until the filling is set. Let cool completely before cutting into bars. Refrigerate for at least 2 hours before serving.
Notes
- For the best flavor and texture, store leftover Snickerdoodle Cheesecake Bars in an airtight container in the refrigerator for up to 3 days.
- If you prefer a slightly softer bar, let it sit at room temperature for about 15 minutes before serving.
- Cut these bars into smaller squares and serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special treat.
- Chef's tip: Be careful not to overbake the crust; a slightly underbaked crust will give the bars a delicious, fudgy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American