Snickerdoodle Cheesecake Bars

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Cool/Chill: 2

Total Time: 2 55

Servings: bars

Calories: 253kcal

Author: Becky Hardin

Cheesecake never tasted so good! These snickerdoodle cheesecake bars are about to become your new favorite treat! These dessert bars are made with a sugar cookie base and finished with cinnamon sugar.

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Equipment

Kitchen Scale (optional)
8x8-inch Baking Pan
Hand Mixer

Ingredients

8 ounces cream cheese 227 grams, room temperature (1 brick)
1 large egg 50 grams, room temperature
1 teaspoon pure vanilla extract 4 grams
⅓ cup sweetened condensed milk 104 grams
1 cup cinnamon baking chips 170 grams, Hershey’s cinnamon chips recommended
16.5 ounces pre-made sugar cookie dough 468 grams, Pillsbury recommended
½ teaspoon ground cinnamon
3 tablespoons granulated sugar 38 grams

Instructions

Preheat oven to 350°F. Prepare an 8x8-inch square baking pan with nonstick baking spray. For easy removal, you can line the pan with aluminum foil and then spray the foil with a non-stick baking spray.
In a large bowl, using a hand mixer, beat the cream cheese, egg, vanilla, and sweetened condensed milk until smooth and creamy, about 3 minutes. Fold in the cinnamon chips with a spatula. Set aside.
8 ounces cream cheese, 1 large egg, 1 teaspoon pure vanilla extract, ⅓ cup sweetened condensed milk, 1 cup cinnamon baking chips
Cut the cookie dough tube in half. With lightly flour-dusted fingers (or you can just dampen them with water), spread half of the cookie dough into the bottom of the prepared pan. Pour the cheesecake mixture on top of the bottom layer and spread it to the edges. Set aside.
16.5 ounces pre-made sugar cookie dough
In a small bowl, mix the cinnamon and sugar together. Using the remaining cookie dough, scoop 1-teaspoon-sized balls, roll them around in the cinnamon sugar, press flat, and lay them on top of the cheesecake mixture. Do this with all the dough until the entire top is covered. Once done, sprinkle a good amount of the remaining cinnamon sugar all over the top of the cookie pieces.
3 tablespoons granulated sugar, ½ teaspoon ground cinnamon
Bake for 35-40 minutes, until the top has turned a light golden brown color. This took me 37 minutes.
Cool for about an hour, then transfer into the refrigerator to chill for at least another hour before cutting.

Notes

Be sure to spray your baking dish with nonstick spray before placing in the pastry layer. You can also line the tin with foil so that the bars are easy to remove.
Bake the cheesecake bars in a fully preheated oven so that they cook through evenly.

Storage: Store snickerdoodle cheesecake bars in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition