Description
Delicious snickerdoodle bars with a creamy cheesecake swirl.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Cheesecake Swirl: 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- For the Cinnamon-Sugar Topping: 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- For the cheesecake swirl, in a medium bowl, beat together the cream cheese and 1/4 cup sugar until smooth. Beat in the egg and vanilla.
- Press about two-thirds of the snickerdoodle dough into the bottom of a 9×13 inch baking pan.
- Pour the cheesecake mixture over the snickerdoodle dough. Drop spoonfuls of the remaining snickerdoodle dough over the cheesecake layer.
- Swirl the dough and cheesecake together using a knife or skewer.
- In a small bowl, combine the 2 tablespoons sugar and cinnamon. Sprinkle over the top of the bars.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set.
- Let cool completely before cutting into bars.
Notes
- For best results, use room temperature ingredients.
- Store leftover bars in an airtight container at room temperature.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg