Snickerdoodle Cheesecake Bars
Snickerdoodle cheesecake bars, made with a snickerdoodle cookie crust, creamy vanilla bean cheesecake, and cinnamon crumb topping.
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Equipment
- Stand Mixer
Ingredients
Cinnamon Sugar
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Cookie Crust
- ⅔ cup (150gm) unsalted butter, softened to room temperature
- ⅔ cup granulated sugar
- 1 ½ tbsp light brown sugar
- 1 large egg
- 1 large egg yolk (save the white for another use)
- 1 ½ tsp vanilla extract
- 2 cups + 2 tbsp all-purpose flour, fluffed, spooned and leveled
- 2 tsp corn starch
- 1 ½ tsp cream of tartar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
Cheesecake Filling
- 1 lb (2 bricks) full-fat cream cheese, softened for 2 hours
- ¾ cup granulated sugar
- 1 tsp vanilla bean paste or vanilla extract
- 2 large eggs
- ¾ cup full-fat sour cream
Crumb Topping
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
Instructions
Cinnamon Sugar
- In a bowl, combine the sugar with the cinnamon until blended together.
- Set aside until needed. You'll be sprinkling half of the cinnamon sugar over the cookie dough before baking, and half on top of the finished cheesecake.
Cookie Crust
- Preheat the oven to 350 F, and position a rack in the center of the oven. Thoroughly grease a 9 or 10 inch baking pan with non-stick baking spray, or line the pan with baking paper so that the paper hangs over the edges.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar for 5 minutes, scraping the bowl several times, until light and fluffy.
- Add the egg, egg yolk and vanilla, and mix on low to combine. The mixture will look lumpy.
- Separately, whisk together the flour, corn starch, cream of tartar, salt and cinnamon. Add the dry ingredients to the wet, and mix just until everything comes together into a dough.
- Press the snickerdoodle cookie dough against the bottom of the prepared pan. Sprinkle the dough with 2 tablespoons of the cinnamon sugar mixture.
- Bake for 20 minutes. Remove the pan from the oven, and turn the oven down to 325F. The crust will have puffed up, so while it's still hot, use a spoon to press it back down into an even layer.
- While the crust is baking, you should be getting the filling and topping ready.
Cheesecake Filling
- In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese with the sugar for 5 minutes, until smooth and fluffy.
- Add the vanilla bean paste and the eggs, mixing on low (or whisking by hand) until combined. Whisk in the sour cream.
- After pressing down the cookie crust (per instructions above), spread the filling over the hot crust.
Crumb Topping
- In a bowl, combine the flour, brown sugar, granulated sugar, salt, nutmeg and cinnamon. Drizzle with the melted butter, and stir together until moist and crumbly.
- Sprinkle the topping over the cheesecake filling.
Bake
- At this point, you'll have baked the cookie crust for 20 minutes, pressed down the hot crust with a spoon, and added the filling and the topping. Make sure the oven is now set to 325 F.
- Bake the cheesecake for about 40 minutes. The topping should be golden brown, and the cheesecake should still have a slight wobble to it.
- Cool at room temperature for 2 hours, then refrigerate for at least 4-6 hours, or overnight, until well chilled and set.
- Sprinkle the remaining cinnamon sugar mixture on top of the cheesecake, and cut into squares.
Notes
Store leftover bars in an airtight container at room temperature for 1 day, or refrigerated for up to 3 days.
Note that a 9-inch pan will be very full, with the cheesecake puffing a bit over the edges. For a little more room, you can use a 10-inch pan, or bake this in a deeper 9-inch springform pan.
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