What the Recipe Is:
Snickerdoodle Cheesecake Cookie Bars combine the best of both worlds: the buttery, cinnamon-sugar goodness of snickerdoodle cookies with the creamy richness of cheesecake. This dessert offers a soft, chewy cookie base, a smooth cheesecake layer, and a topping dusted with cinnamon sugar, making it a perfect treat for any occasion.
Why You’ll Love This Recipe:
- Simple yet Impressive: It’s easy to make, but it looks and tastes like a fancy dessert.
- Versatile Flavors: The combination of cinnamon, sugar, and cream cheese appeals to a wide range of tastes.
- Great for Sharing: Perfect for potlucks, family gatherings, or parties.
- Make-Ahead Dessert: These bars are easy to make in advance and store well, which is convenient for busy schedules.
Ingredients & Substitutions:
For the Snickerdoodle Cookie Layer:
- 1 cup unsalted butter, softened (substitute: margarine)
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour (substitute: gluten-free flour blend)
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
For the Cheesecake Layer:
- 16 oz cream cheese, softened (substitute: dairy-free cream cheese)
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
How to Make It:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it lightly.
- Make the Cookie Layer:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Slowly add this to the wet ingredients, mixing until fully incorporated.
- Press half of the cookie dough mixture into the prepared baking pan to form an even layer.
- Prepare the Cheesecake Layer:
- In a medium bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the egg and vanilla extract, mixing until well combined.
- Spread the cheesecake mixture evenly over the cookie dough layer in the pan.
- Add the Second Cookie Layer:
- Using the remaining cookie dough, drop small pieces over the cheesecake layer and gently press down to cover as much as possible.
- Cinnamon Sugar Topping:
- In a small bowl, mix the granulated sugar and cinnamon together.
- Sprinkle the cinnamon-sugar mixture generously over the top cookie dough layer.
- Bake:
- Bake for 30–35 minutes, or until the top is golden and the edges are set.
- Remove from the oven and let the bars cool completely in the pan before cutting.
Variations and Substitutions:
- Gluten-Free: Use a gluten-free flour blend in place of regular all-purpose flour.
- Dairy-Free: Substitute dairy-free butter and cream cheese to make this recipe dairy-free.
- Add Chocolate: Mix in mini chocolate chips to the cookie dough for an extra flavor boost.
- Nutty Twist: Add a layer of crushed pecans or walnuts between the cookie and cheesecake layers for added texture.
Tips for Perfection:
- Room Temperature Ingredients: Make sure the butter and cream cheese are at room temperature for easy mixing.
- Even Cookie Layer: For an even cookie dough base, use your hands or the back of a spoon to press the dough flat.
- Chilling the Bars: For cleaner slices, refrigerate the bars for about 30 minutes after they cool to help them set.
Serving Suggestions:
- With Coffee or Tea: Serve these bars alongside a cup of coffee or tea for a perfect dessert pairing.
- Drizzled with Caramel: For extra indulgence, drizzle caramel sauce over the bars before serving.
- With Whipped Cream: A dollop of whipped cream on the side can add a light, creamy touch.
Storage Instructions:
- Refrigerating: Store leftover bars in an airtight container in the fridge for up to 5 days.
- Freezing: To freeze, wrap individual bars in plastic wrap and place in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
FAQs:
- Can I make this ahead of time? Yes, these bars can be made a day in advance and stored in the fridge until you’re ready to serve.
- How do I know when the bars are done? The top should be golden brown, and the edges should be set. A toothpick inserted in the center should come out mostly clean.
- Can I make these without cream of tartar? Yes, you can substitute the cream of tartar with an equal amount of lemon juice or leave it out. However, the texture may be slightly different.