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
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Sour cream: 1/2 cup
- Ground cinnamon: 2 teaspoons
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 the 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: In a separate bowl, beat the softened cream cheese until smooth. Add sugar and beat until well combined. Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until smooth.
- Step 4: Pour the cream cheese mixture over the crust. Sprinkle the top with cinnamon sugar (1 tbsp sugar mixed with 2 tsp cinnamon).
- Step 5: Bake for 30-35 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
- Step 6: Let the bars cool completely in the pan before refrigerating for at least 2 hours. Use the parchment paper overhang to lift the bars out of the pan and cut into squares.
Notes
- For best flavor, store these snickerdoodle cheesecake bars in an airtight container in the refrigerator for up to 3 days.
- If you want a slightly warm and gooey treat, microwave individual bars for about 10-15 seconds.
- Serve these bars chilled with a dollop of whipped cream and a sprinkle of extra cinnamon for a delightful dessert.
- Make sure your butter is truly cold when making the crust; this will give you that perfect crumbly texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American