Ingredients
- All-purpose flour: 1 1/2 cups
- Granulated sugar: 1/2 cup
- Unsalted butter, cold and cubed: 1/2 cup (1 stick)
- Cream cheese, softened: 8 ounces
- Egg: 1 large
- Vanilla extract: 1 teaspoon
- Ground cinnamon: 1 tablespoon
- Powdered sugar: 2 tablespoons
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
- Step 2: In a medium bowl, combine flour and sugar. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press the mixture into the bottom of the prepared pan to form the crust.
- Step 3: Bake the crust for 15 minutes, then remove from oven and let cool slightly.
- Step 4: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract and beat until just combined. Pour the cream cheese mixture over the pre-baked crust.
- Step 5: In a small bowl, combine cinnamon and powdered sugar. Sprinkle evenly over the cream cheese layer.
- Step 6: Bake for 20-25 minutes, or until the cheesecake is set but slightly wobbly in the center. Let cool completely in the pan before lifting out using the parchment paper overhang and cutting into bars. Refrigerate for at least 2 hours before serving.
Notes
- For the best snickerdoodle flavor, don't skimp on the cinnamon-sugar topping, ensuring every bite is perfectly spiced.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days to maintain their creamy texture.
- Serve these cheesecake bars chilled for a refreshing treat, or top with a dollop of whipped cream for extra indulgence.
- If the crust starts to puff up during pre-baking, gently poke it with a fork to release the air and ensure a flat base for the cheesecake filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American