Snickerdoodle Cheesecake Bars
Ingredients
For the Snickerdoodles
- 1/2 lb (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup cake flour
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 1/4 tsp cinnamon
- 1 pinch ground nutmeg
For the cheesecake
- 1 lb cream cheese, room temperature (good quality counts here!)
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 tsp lemon juice
- 1 tsp vanilla extract
For the crumble topping
- 8 tbsp unsalted butter melted
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar
- 3/4 tsp ground cinnamon
- 1/8 tsp salt
- 1 3/4 cup cake flour
Instructions
- Heat oven to 350°.
- In a large bowl of a standing mixer, cream the butter, granulated sugar, and light brown sugar until well blended, light and creamy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- In a separate bowl, whisk together the cake flour, all-purpose flour, baking soda, kosher salt, cinnamon and nutmeg until well combined.
- Add the dry ingredients to the butter, sugar and egg mixture. Mix on low, gradually upping the speed to 3 for 30 seconds. Use a spatula to fold in any stray ingredients.
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Posted in: Desserts, Totally Baked Goods