Snickerdoodle Cookie Cheesecake Bars: A Childhood Favorite, Elevated

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. 2

   For the Snickerdoodle Cookie Base: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside. In a large bowl, cream softened butter and ¾ cup granulated sugar until light and fluffy. Beat in 1 egg and 1 teaspoon vanilla extract. Gradually add dry ingredients, mixing until just combined.
3. 3

   Press about two-thirds of the dough evenly into the bottom of the prepared pan. Reserve the remaining one-third of the dough.
4. 4

   For the Cheesecake Filling: In a clean large bowl, beat softened cream cheese and ½ cup granulated sugar until smooth. Beat in 1 egg and 1 teaspoon vanilla extract until just combined.
5. 5

   Pour the cheesecake filling evenly over the cookie base. Crumble the reserved one-third of snickerdoodle dough over the cheesecake layer.
6. 6

   For the Cinnamon-Sugar Topping: In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Sprinkle this mixture evenly over the crumbled cookie dough.
7. 7

   Bake for 30-35 minutes, or until edges are lightly golden and the center is mostly set with a slight jiggle. Remove from oven and cool completely on a wire rack.
8. 8

   Once cooled to room temperature, transfer the pan to the refrigerator and chill for at least 3-4 hours, or preferably overnight. Lift out of the pan using the parchment overhang and slice into bars to serve.