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Snickerdoodle Cheesecake Bars | Can't Stay Out of the Kitchen | these #brownie-type #cookies are awesome! They're terrific treats for #holiday baking, potlucks or #tailgating. #dessert #cheesecake #snickerdoodles

Snickerdoodle Cheesecake Bars

Teresa Ambra
These amazing cookies have a Snickerdoodle layer, a cheesecake layer, a Snickerdoodle crumb topping and a cinnamon-sugar layer. They are wonderful for holiday parties, tailgating, potlucks & birthdays!
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 32
Calories 195 kcal

Equipment

  • 1 11x17" jelly roll pan
  • 2 large mixing bowls
  • 1 small mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • measuring cups
  • measuring spoons

Ingredients
  

SNICKERDOODLE MIXTURE:

  • 1 cup Crisco shortening (no substitutes)
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 3/4 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1/4 tsp. sea salt

CHEESECAKE LAYER:

  • 16 oz. pkg. cream cheese softened (two 8-ounce blocks)
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup granulated sugar

CINNAMON-SUGAR MIXTURE:

  • 1/2 cup granulated sugar
  • 1 tbsp. cinnamon

Instructions
 

SNICKERDOODLE MIXTURE:

  • Cream shortening, sugar, eggs, baking soda, cream of tartar and salt, beating well.
  • Add flour and stir well with a wooden spoon.
  • Press about one-half of the mixture into a greased 11x17” jelly-roll pan.
  • Top with cheesecake layer spreading to edges.
  • Sprinkle remaining Snickerdoodle mixture over top.
  • Sprinkle cinnamon-sugar mixture over top of cookie dough.
  • Bake at 350° about 45-60 minutes or until mixture is set and a toothpick inserted in center comes out clean.
  • Allow bars to cool completely before cutting.

CHEESECAKE LAYER:

  • Soften cream cheese.
  • Add eggs, vanilla and granulated sugar and mix with an electric mixer until smooth.
  • Pour over top of Snickerdoodle crust layer as directed above.

CINNAMON-SUGAR MIXTURE:

  • Combine ingredients and set aside.
  • Sprinkle over top of bars as directed above.

Notes

NOTE: A double batch fits into an 18x26” three-quarter sheet pan.
 
NOTE: Because I was baking four 18x26” pans in my oven at once, my pans took over an hour and a half to bake completely. I rotated pans every 15 minutes while baking.
 
NOTE: Since I did not bake this in an 11x17" jelly roll pan or a 9x13" baking dish, you will have to guess on the exact time needed to bake these cookies. I would start checking after 30 minutes of baking time. A toothpick inserted in center should come out clean before cookies are completely baked. Cook in the center of the oven and if you have more than one pan, rotate racks every fifteen minutes while baking.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 195kcalCarbohydrates: 29gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 25mgSodium: 166mgPotassium: 113mgFiber: 1gSugar: 20gVitamin A: 43IUVitamin C: 0.02mgCalcium: 60mgIron: 1mg
Keyword cheesecake, cinnamon, cinnamon chips, cookie, cream cheese, dessert
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