Snickerdoodle Cheesecake Bars
prep time:
30 MINS
cook time:
50 MINS
total time:
1 HR
Snickerdoodle
Cheesecake Bars are creamy, filled with a cheesecake layer, and finished with a
perfect cinnamon streusel topping! It combines the best flavors of both worlds,
and is guaranteed to become a favorite dessert!
Ingredients
FOR
THE SNICKERDOODLE COOKIE LAYER:
·
2 1/2 cups all-purpose flour
·
1 teaspoon baking powder
·
2 teaspoons ground cinnamon
·
1 teaspoon kosher salt
·
1 cup unsalted butter melted
·
3/4 cup white sugar
·
3/4 cup brown sugar
·
2 large eggs
·
1 teaspoon pure
vanilla extract
·
2 tablespoons cinnamon sugar for sprinkling
FOR
THE CHEESECAKE LAYER:
·
3 packages cream cheese softened
·
1 cup white sugar
·
1/4 cup flour
·
pinch kosher salt
·
2 large eggs
·
1/2 cup sour cream
·
1/4 cup heavy whipping cream or milk
·
1 teaspoon pure
vanilla extract
·
2 tablespoons cinnamon sugar for sprinkling
CINNAMON
STREUSEL TOPPING:
·
1 cup packed brown sugar
·
1 tablespoon ground cinnamon
·
1/4 teaspoon kosher salt
·
1 cup unsalted butter melted
·
2 cups all purpose flour
CREAM
CHEESE GLAZE - OPTIONAL:
·
4 ounces cream cheese softened
·
4 tablespoons unsalted butter softened
·
3 cups powdered sugar
·
5 tablespoons milk
·
1 teaspoon vanilla extract
Instructions
1.
Preheat oven to 350 degrees F.
2.
Lightly butter a 9x3 inches deep baking dish.
Set aside.
FOR
THE SNICKERDOODLE COOKIE LAYER:
1.
In a medium bowl stir together: flour, baking
powder, ground cinnamon and salt. Set aside.
2.
Add butter, white and brown sugar to a large
bowl. Using an electric mixer, cream the ingredients until fully combined.
3.
Add the vanilla and eggs. Whisk until fully
combined. Stop to scrape the sides and bottom of the bowl with a spatula. The
mixture should be smooth and shiny.
4.
Add the dry ingredients to the egg mixture and
FOLD using a SPATULA. Do not use a mixer, you don't want to over-mix the
ingredients.
5.
Once the dry ingredients have been fully
combined with the wet, press the dough into the prepared baking dish, distributing
evenly. Sprinkle with cinnamon sugar and set aside.
FOR
THE CHEESECAKE LAYER:
1.
In a large mixing bowl, beat cream cheese with
sugar, pinch of salt and flour until creamy. Scrape the sides and bottom of the
bowl with a spatula.
2.
Beat in eggs, sour cream, cream and vanilla
extract until light and fluffy, about 3-5 minutes.
3.
Pour the cheesecake filling over the
snickerdoodle cookie layer and using a spatula spread it evenly.
4.
Sprinkle with cinnamon sugar and set aside.
CINNAMON
STREUSEL TOPPING:
1.
In a large bowl, mix sugar with cinnamon and
salt. Add in the melted butter and combine using a fork.
2.
Once the butter is fully combined, add the
flour and mix with a fork or using your hands until fully combined.
3.
Sprinkle streusel topping bits over the
cheesecake layer and evenly distribute.
BAKE:
1.
Bake cake in the preheated oven for about
45-50 minutes, until fully cooked. The top should look golden brown and the
center settled.
2.
Cool completely and after that refrigerate it
for 3-4 hours for the cheesecake layer to fully settle before serving.
CREAM
CHEESE GLAZE - OPTIONAL:
1.
In a large bowl, beat cream cheese and butter
for a few minutes until creamy and combined.
2.
Add powdered sugar, vanilla and milk. Beat
until fully combined. Stop to scrape the sides and bottom of the bowl. The
mixture should be smooth, with no lumps.
3.
Add the glaze to a piping bag and pipe on top
of the cheesecake bars if desired. The glaze can be refrigerated in the bag and
piped on top of the bars right before serving.
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