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Snickerdoodle Cheesecake Bars (Easy Squares) - Cinnamon-Sugar Comfort Meets Creamy Cheesecake

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Ingredients Method

Ingredients
  

  • For the cookie base: 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • For the cheesecake layer: 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream (optional for extra creaminess)
  • For the cinnamon-sugar topping: 2 tablespoons granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • Pan and tools: 8x8-inch baking pan (or 9x9 for thinner bars)
  • Parchment paper

Method
 

  1. Preheat the oven to 350°F (175°C). Line your pan with parchment, leaving overhang for easy lifting.
  2. Make the cookie base: Beat butter and sugar until light and fluffy, about 2 minutes. Mix in the egg and vanilla.
  3. Whisk flour, cream of tartar, baking soda, and salt. Add to the butter mixture and mix just until combined.
  4. Press about two-thirds of the dough evenly into the pan. Reserve the rest for topping.
  5. Make the cheesecake: Beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time, then vanilla and sour cream.
  6. Pour the cheesecake batter over the cookie base and spread evenly.
  7. Pinch off small pieces of the remaining cookie dough and scatter over the top. It won’t fully cover—gaps are good.
  8. Stir together cinnamon and sugar. Sprinkle evenly over the top, covering both cheesecake and dough pieces.
  9. Bake 28–34 minutes (8x8 pan), until the edges are set and the center has a slight wobble. Don’t overbake.
  10. Cool completely on a rack, then chill at least 3 hours (overnight is best). Slice into squares with a sharp knife, wiping between cuts.