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Snickerdoodle Cheesecake Bars

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Course Dessert
Servings 12

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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