These snickerdoodle cheesecake bars have the delicious flavor of a snickerdoodle and the creaminess of a cheesecake all in one bite! These will make it to the top of your holiday baking list in no time!
Christmas is just a couple days away, and my kitchen is filled with the sweet smells of cinnamon and spices. The last item on my holiday baking list were these snickerdoodle cheesecake bars, and I can’t wait for my family to try them! My mom used to make a delicious cream cheese brownie that I would dream about every holiday, and I think that this bar is going to give it a run for it’s money! I’m teaming up with my friends over at Prairie Farms to make these snickerdoodle cheesecake bars. They are quickly becoming a favorite of mine, and I hope they’ll become a favorite of yours, too!
Ingredients
Cheesecake layer
2 x 8 oz packages of Prairie Farms cream cheese
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp cinnamon
Snickerdoodle Layer
2 1/4 cups all purpose flour
1/2 cup brown sugar
1 tsp salt
1/2 tsp baking soda
3/4 cup butter, melted
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 tsp cinnamon
1/2 tsp nutmeg
Cinnamon sugar layer
3 tbl sugar
1 tsp cinnamon
Instructions
Preheat oven to 350 degrees F.
Grease a 9 x 13 pan or line with parchment paper.
Prepare cheesecake mixture by mixing together cream cheese and 1/2 cup sugar and beat until fluffy.
Add in eggs one at a time and then add vanilla. Mix until combined. Set aside
Mix together flour, baking soda, cinnamon, nutmeg and salt in a bowl.
In another bowl beat butter, sugar and brown sugar until fluffy.
Add in eggs and vanilla into dough mixture until combined.
Add in flour mixture to dough mixture and mix just until combined.
Spread 2/3 of Snickerdoodle dough into prepared pan. Sprinkle with half of Cinnamon Sugar mixture.
Pour cheesecake mixture over the top and smooth with a spatula.
Add remaining Snickerdoodle dough to the cheesecake layer by breaking it up into small pieces and placing on the cheesecake layer.
Sprinkle with more cinnamon sugar.
Bake for 35-40 minutes or until center is just slightly jiggly and edges are set.
Cool completely. Store in refrigerator
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