Snickerdoodle Cheesecake Shortbread Bars
Creamy cinnamon cheesecake filling, between two layers of buttery shortbread, sprinkled with cinnamon and sugar.
Crust & Topping
spooned and leveled
coarse Kosher salt
(if using table salt, use half the amount)
cold, unsalted butter,
cut into tablespoons
softened to room temperature
granulated sugar or dark brown sugar,
(2 tbsp granulated sugar + 1 1/2 tsp ground cinnamon)
Crust & Topping
Preheat the oven to 350 F, and line an 8x8 inch baking dish with baking paper, or spray the pan with non-stick spray.
In a bowl, combine the flour, sugar and salt. Use a pastry cutter to cut in the butter until the mixture is crumbly, and the pieces of butter are no bigger than peas.
Remove 1 cup of the crumb mixture and set aside; this will be the topping.
Dump the remainder of the crumbs into the pan, and press firmly against the bottom of the pan. Bake for 20 minutes.
While the crust is baking, you can use the same bowl to mix the filling. Use a fork to mash the cream cheese together with the sugar until well combined.
Add the egg, cinnamon and vanilla, and use a whisk to whisk until smooth.
After baking the crust for 20 minutes, remove the pan from the oven. Spread the filling evenly over the crust, then sprinkle with the reserved 1 cup of crumb topping.
Bake for 30 minutes, until the topping is a very pale golden brown.
Cool the bars completely, sprinkle with the cinnamon-sugar mixture, and cut into squares.
Store leftover bars in an airtight container at room temperature for 1 day, or refrigerated for up to 3 days.
bourbon, Cheesecake, Shortbread, Snickerdoodle