Snickerdoodle Cheesecake Bars

Ingredients

• 0.5 cup unsalted butter (Melted or mostly melted for the crust; if using salted butter, omit the crust salt.)
• 0.333 cup brown sugar (For the crust.)
• 1 tbsp granulated sugar (For the crust.)
• 0.5 tsp vanilla extract (For the crust.)
• 0.5 tsp cream of tartar (For the crust.)
• 0.25 tsp salt (For the crust; omit if using salted butter.)
• 1.25 cup all-purpose flour (For the crust.)
• 1 block cream cheese (Softened to room temperature; use one 8-ounce block. Double only the filling if you prefer thicker cheesecake bars.)
• 0.25 cup granulated sugar (For the cheesecake filling.)
• 1 tsp vanilla extract (For the cheesecake filling.)
• 1 egg (Room temperature.)
• 0.125 tsp salt (For the cheesecake filling.)
• 1.5 tbsp unsalted butter (Room temperature or melted for the streusel.)
• 0.25 cup all-purpose flour (For the streusel.)
• 0.25 cup brown sugar (For the streusel.)
• 0.25 tsp ground cinnamon (For the streusel; measure according to taste.)
• 0.5 tsp salt (For the streusel.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8-by-8-inch or 9-by-13-inch baking pan with parchment, leaving an overhang if desired for lifting out the chilled bars.

2. 2

   Melt the 1/2 cup butter for the crust until mostly melted, with a few small pieces remaining. Transfer it to a mixing bowl.

3. 3

   Add the crust brown sugar, granulated sugar, vanilla, cream of tartar, and crust salt to the melted butter. Mix until evenly incorporated.

4. 4

   Add the crust flour and stir just until no dry flour streaks remain. Do not overmix.

5. 5

   Distribute the crust mixture evenly across the prepared pan, then press it into a compact, level layer.

6. 6

   Bake the crust at 350°F for 15–18 minutes, until set and lightly golden. While it bakes, prepare the streusel and filling.

7. 7

   Melt the streusel butter completely. Add the streusel brown sugar, cinnamon, salt, and flour, and mix until the mixture resembles coarse, sandy crumbs. Set it aside.

8. 8

   Place the room-temperature cream cheese in a bowl and beat at medium speed until smooth and creamy, scraping down the bowl as needed.

9. 9

   Add the room-temperature egg, filling vanilla, filling salt, and filling granulated sugar to the cream cheese. Mix until smooth and evenly combined; avoid incorporating excessive air.

10. 10

    Spread the cheesecake filling evenly over the pre-baked crust. It does not need to be perfectly smooth, but cover the crust from edge to edge.

11. 11

    Crumble the streusel evenly over the cheesecake layer. Drop the crumbs onto the surface rather than pressing them down.

12. 12

    Bake at 350°F for 25–30 minutes, until the edges are browned and the center jiggles slightly when the pan is gently moved. If doubling the filling, bake for approximately 45 minutes, checking for the same doneness cues.

13. 13

    Leave the bars on the counter for about 1 hour to cool. Transfer the pan to the refrigerator and chill for 3–4 hours, until completely cold and firm. For a faster option, chill in the freezer for about 1 hour.

14. 14

    Lift the chilled bars from the pan, cut them into pieces of the desired size, and serve cold or slightly tempered.

Notes

For thicker cheesecake bars, double the cheesecake filling only; the creator says not to double the crust. Store covered in the refrigerator. The written recipe gives a final bake time of 25–30 minutes; the transcript notes that a doubled-filling batch may take about 45 minutes.

Nutrition per serving

• dessert
• cheesecake
• bars
• baked
• American
• vegetarian
• make-ahead
• holiday baking