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To make these tasty bars, gather these ingredients: - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1 teaspoon baking powder - ½ teaspoon cream of tartar - ¼ teaspoon salt - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 teaspoon cinnamon - 1 egg yolk These items form the base and filling of your snickerdoodle cheesecake bars. You can customize your bars with these options: - Use brown sugar instead of granulated sugar for a deeper flavor. - Add chopped nuts like pecans or walnuts for crunch. - Swap the cream cheese for mascarpone for a unique twist. - Try using pumpkin spice instead of cinnamon for a seasonal flavor. These additions can enhance your dessert experience. Understanding your ingredients can help you make better bars: - Cream Cheese: Make sure it's softened for a smooth filling. - Cream of Tartar: This gives snickerdoodles their classic taste and texture. - Butter: Use unsalted butter for better control over salt levels. - Eggs: The large egg binds everything while the egg yolk adds richness. These notes ensure your bars come out perfect every time. {{ingredient_image_1}} Before we start, gather all your ingredients. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper. Leave some overhang to help lift the bars out later. In a bowl, cream together ½ cup of softened butter and 1 cup of granulated sugar. Mix until it’s fluffy. Now, add 1 large egg and 1 teaspoon of vanilla extract. Beat it in until well mixed. In another bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of cream of tartar, and ¼ teaspoon of salt. Gradually mix this dry mix into your wet mix. Stir just until combined. Press about two-thirds of the dough into the bottom of your prepared pan. Make sure it’s even and thick enough to hold the cheesecake layer. In a clean bowl, beat together 8 oz of softened cream cheese and ½ cup of powdered sugar. Add 1 teaspoon of cinnamon and 1 egg yolk. Beat until smooth and creamy. Spread the cheesecake filling over the snickerdoodle base. Use a spatula to smooth it out. Crumble the remaining snickerdoodle dough on top of the cheesecake. This adds a tasty layer. Place the pan in your preheated oven. Bake for 30-35 minutes. The edges should be lightly golden, and the center should be set. Once baked, remove the pan from the oven. Let the bars cool for at least 30 minutes in the pan. Transfer the pan to the fridge. Chill for at least 2 hours to help with slicing. When ready, use the parchment to lift the bars out. Cut them into squares and serve. Enjoy your delicious snickerdoodle cheesecake bars! To get a creamy texture, use softened cream cheese. Cold cream cheese clumps and does not mix well. Ensure your butter is also softened. This helps to create a fluffy base. Bake until the edges are light brown. The center should still jiggle slightly. Let the bars cool before slicing. This makes them easier to cut. One mistake is overmixing the batter. This can lead to tough bars. Another mistake is skipping the chilling step. Chilling helps the bars set properly. Also, be careful with the oven temperature. An oven that is too hot may burn the edges. Always check for doneness at the lower baking time. Serve these bars chilled for the best taste. You can dust them with more cinnamon for a nice look. A drizzle of caramel sauce adds a sweet touch. Fresh whipped cream can enhance the dessert's creaminess. Pair them with a scoop of vanilla ice cream for a delightful combo. Pro Tips Chill the Cream Cheese: Ensure your cream cheese is at room temperature for a smoother cheesecake filling. This helps it blend more easily with the powdered sugar and cinnamon. Don't Overmix: When combining the cheesecake filling ingredients, mix just until smooth. Overmixing can add too much air, causing cracks during baking. Use Parchment Paper: Lining your baking pan with parchment paper not only prevents sticking but also makes it easier to lift the bars out for slicing. Let Them Cool Completely: Allow the bars to cool at room temperature before chilling in the refrigerator. This helps set the cheesecake layer properly for clean slices. {{image_2}} You can make these bars gluten-free. Use gluten-free all-purpose flour instead of regular flour. Check that your other ingredients, like baking powder and cream of tartar, are gluten-free. This swap keeps the taste and texture great. To make these bars vegan, you need to change a few ingredients. Use a vegan butter substitute in place of the unsalted butter. Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). For the cheesecake layer, use vegan cream cheese. These swaps work well and keep the flavor rich. You can add extra flavors to your bars. Try mixing in chocolate chips or chopped nuts for added crunch. You can also swap cinnamon for nutmeg or pumpkin spice for a new twist. Adjust the sweetness with more or less powdered sugar based on your taste. Feel free to experiment! After you enjoy your Snickerdoodle Cheesecake Bars, store leftovers in an airtight container. This keeps them fresh for up to five days. Make sure they cool completely before sealing. You can also place parchment paper between layers to avoid sticking. If you want to save some for later, freezing works great! To freeze, let the bars cool fully. Then, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to eat them, just thaw in the fridge overnight. To reheat, take a square out and let it sit at room temperature for a few minutes. If you want it warm, place it in the microwave for about 10-15 seconds. Serve with a sprinkle of cinnamon on top for an extra flavor boost! Enjoy your treats warm or cold! Yes, you can make these bars ahead of time. They store well in the fridge for up to five days. Just keep them in an airtight container. This makes them perfect for parties or potlucks. You can also freeze them for up to three months. Just wrap them tightly in plastic wrap and foil. To cut the cheesecake bars neatly, use a sharp knife. Start by dipping the knife in hot water, then wipe it dry. This helps prevent sticking. Cut the bars into squares while they are cold. This keeps the layers intact and makes for a clean cut. You can tell if the bars are done when the edges are lightly golden. The center should be set but still slightly jiggles when you shake the pan. If they look too wobbly, give them a few more minutes in the oven. Remember, they will firm up as they cool. You can try using mascarpone or ricotta cheese. Both will give a different taste and texture. Just remember that cream cheese gives the bars a classic cheesecake flavor. If you switch, adjust the sugar to balance the taste. To amp up the cinnamon, add an extra half teaspoon to the filling. You can also sprinkle some on top before baking. If you love a strong cinnamon taste, try using cinnamon sugar on the crust. This adds a nice crunch and extra flavor. In this post, we explored how to make Snickerdoodle Cheesecake Bars. We covered the key ingredients, step-by-step instructions, and useful tips. You learned how to avoid common mistakes and even tried fun variations. Remember, the right baking technique gives you great texture. Plus, proper storage keeps your bars fresh. I hope these insights inspire you to bake and enjoy these delicious treats. Happy baking, and enjoy every bite!

Snickerdoodle Cheesecake Bars

Delicious cheesecake bars with a snickerdoodle cookie base and topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon cream of tartar
  • 0.25 teaspoon salt
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon cinnamon
  • 1 egg yolk egg yolk

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, allowing some overhang for easy removal later.
  • In a mixing bowl, cream together the softened butter and granulated sugar until fluffy.
  • Beat in the egg and vanilla extract until fully incorporated.
  • In another bowl, whisk together the flour, baking powder, cream of tartar, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
  • Press about two-thirds of the dough into the bottom of the prepared baking pan to create an even layer; it should be thick enough to support the cheesecake layer.
  • In a separate bowl, beat together the softened cream cheese, powdered sugar, cinnamon, and egg yolk until smooth and creamy.
  • Carefully spread the cheesecake mixture over the snickerdoodle base, smoothing it out with a spatula.
  • Crumble the remaining snickerdoodle dough evenly over the cheesecake layer for a delicious topping.
  • Bake in the preheated oven for 30-35 minutes, or until the edges are lightly golden and the center is set.
  • Remove from the oven and let the bars cool in the pan for at least 30 minutes. Then transfer to the refrigerator to chill for at least 2 hours for easier slicing.
  • Once chilled, use the parchment overhang to lift the bars out of the pan. Slice into squares and serve!

Notes

Chill for at least 2 hours for easier slicing.
Keyword bars, cheesecake, dessert, snickerdoodle