Cheesecake Swirl Snickerdoodle Bars (Printable Version)
Tender cinnamon cookie bars with a silky cream cheese swirl and golden edges, perfect for fall baking and sharing.
# Everything You’ll Need:
→ Snickerdoodle Layer
01 -
1 cup unsalted butter, softened
02 -
1 cup granulated sugar
03 -
¾ cup packed light brown sugar
04 -
2 large eggs
05 -
1 tablespoon vanilla extract
06 -
3 cups all-purpose flour
07 -
1 teaspoon baking powder
08 -
½ teaspoon salt
09 -
2 teaspoons ground cinnamon
→ Cheesecake Swirl
10 -
16 ounces cream cheese, softened
11 -
¾ cup granulated sugar
12 -
1 large egg
13 -
1½ teaspoons vanilla extract
# Steps to Cook:
01 -
Preheat the oven to 350°F. Grease and line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 -
In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs and vanilla extract, mixing until combined.
03 -
Whisk together flour, baking powder, salt, and cinnamon in a separate bowl. Gradually add this to the wet ingredients, mixing until a soft, thick dough forms.
04 -
Reserve about one-third of the dough. Press the remaining dough evenly into the bottom of the prepared pan using hands or a spatula.
05 -
In a clean bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract, and continue beating until silky and well blended.
06 -
Pour cheesecake mixture over cookie base and spread evenly. Drop spoonfuls of reserved dough on top. Use a butter knife to gently swirl, creating a marbled effect without overmixing.
07 -
Bake for 35 to 40 minutes, until edges are golden and center has a slight jiggle. Avoid overbaking to maintain creamy filling.
08 -
Allow bars to cool in pan at room temperature for 1 hour. Transfer to refrigerator and chill at least 2 hours before cutting.
# Extra Suggestions:
01 -
For clean slices, use a sharp knife wiped between each cut. Store leftovers in an airtight container in the refrigerator for up to 5 days. Do not substitute low-fat cream cheese to preserve texture.