Description
This recipe combines the warm, cinnamony goodness of snickerdoodle cookies with the creamy richness of cheesecake, creating a comforting dessert that’s perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon cinnamon for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture and mix until combined.
- Press two-thirds of the dough into the prepared pan to form the base.
- In another bowl, beat the cream cheese and powdered sugar until smooth. Spread this over the dough base.
- Crumble the remaining dough over the cream cheese layer and sprinkle with cinnamon.
- Bake for 30-35 minutes or until golden brown. Let cool completely before cutting into bars.
Notes
Store in an airtight container in the refrigerator for up to 5 days. For a extra twist, add chopped nuts to the dough.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 24g
- Carbohydrates: 28g
- Protein: 5g