Ingredients
- For the snickerdoodle dough:
- 2 ¾ cups (345 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- For the cinnamon-sugar coating:
- ¼ cup (50 g) granulated sugar
- 1 tablespoon ground cinnamon
- For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
- In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract. Gradually add dry ingredients and mix until a soft dough forms.
- In a small bowl, mix the cinnamon and sugar for the coating.
- Press about two-thirds of the dough evenly into the prepared pan. Sprinkle lightly with some of the cinnamon-sugar mixture.
- In another bowl, beat cream cheese until smooth. Add sugar, then the egg and vanilla, mixing until creamy. Spread over the dough layer.
- Drop spoonfuls of remaining dough over the cheesecake and gently spread. Sprinkle generously with remaining cinnamon-sugar.
- Bake for 30 to 35 minutes, or until the top is golden and the center is set with a slight jiggle.
- Cool completely in the pan, then refrigerate for at least 2 hours before slicing into bars.
Notes
- Chilling before slicing gives clean, structured bars.
- Add chopped nuts to the dough for extra texture.
- Use a sharp knife wiped clean between cuts for best results.
- Low-fat cream cheese can be used, but full-fat gives better texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 22g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
