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Snickerdoodle Cheesecake Bars

A delightful combination of cinnamon-sugar goodness and creamy cheesecake, perfect for any gathering!
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 box Cinnamon sugar cookie dough (store-bought or homemade)
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1 cup sugar
  • 2 pieces eggs
  • 1 tsp vanilla extract
For the Topping
  • 1 tsp cinnamon

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
Making the Cookie Base
  1. If you're using homemade cookie dough, prepare it according to the recipe. If you're using store-bought, simply spread half the dough evenly in the bottom of the prepared pan.
  2. Place the pan in the oven and bake for 10-12 minutes until lightly golden.
Preparing the Cheesecake Filling
  1. In a medium bowl, beat the softened cream cheese and sugar until smooth.
  2. Add the eggs and vanilla extract, blending until combined.
Assembling
  1. Carefully spread the cheesecake filling over the cooked cookie base.
  2. Crumble the remaining cookie dough on top of the cheesecake filling.
Final Baking
  1. Return the pan to the oven and bake for an additional 25-30 minutes, or until the top is golden and set.
  2. Allow the bars to cool completely in the pan before slicing into squares.

Notes

Store any leftovers in an airtight container in the refrigerator for up to five days. Wrap the bars in plastic wrap and then aluminum foil to freeze; they should stay good for up to three months. For best results, reheat individual bars in the microwave for about 10-15 seconds if you prefer them warm.