Ingredients
Equipment
Method
Preparation
- Preheat your oven to 350°F (175°C). Lightly grease your 8x8-inch baking pan or line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
Make the Snickerdoodle Crust
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In another large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Press the cookie dough evenly into the bottom of your prepared pan. Bake for 10-12 minutes until lightly golden around the edges but still slightly soft in the center. Remove from the oven and set aside.
Prepare the Cheesecake Filling
- In a clean bowl, beat the cream cheese until smooth and creamy. Add the powdered sugar, ground cinnamon, and nutmeg, mixing until combined and silky.
Assemble and Bake
- Pour the cheesecake filling over the warm crust and smooth it out with a spatula.
- In a small bowl, mix the brown sugar and a pinch of ground cinnamon. Drop spoonfuls of this mixture on top of the cheesecake layer. Use a toothpick or skewer to gently swirl the cinnamon sugar into the cheesecake, creating a marbled effect.
- Return the pan to the oven and bake for 20-25 minutes, or until the edges are set and the center is just slightly jiggly.
- Remove from the oven and let cool completely on a wire rack. Once cool, refrigerate for at least 2 hours to firm up before slicing into bars.
Notes
- Don’t overbake the crust; it should be just set and slightly golden to avoid dryness.
- Use fully softened cream cheese for a smooth, lump-free cheesecake filling.
- Swirl the cinnamon mixture gently to keep distinct layers and a pretty marbled effect.
- Chill the bars thoroughly before slicing to ensure clean, firm pieces.
- Experiment with seasonal spices or toppings like pumpkin pie spice, nuts, or fresh berries for variety.