Strawberry Snickerdoodle Cheesecake Bars*

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weet, summer strawberries and creamy cheesecake are sandwiched between layers of snickerdoodle cookies to create these irresistible Strawberry Snickerdoodle Cheesecake Bars!
from a-kitchen-addiction.com

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Ingredients

  • For the Cookie Layers
  • 6 tbsp butter, room temperature
  • 1/2 C sugar
  • 1 egg
  • 1 1/2 tsp vanilla extract
  • 2 C all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • For the Strawberry Filling
  • 1 1/2 C fresh strawberries cut into small pieces
  • 2 tbsp sugar
  • 1 1/2 tsp cornstarch
  • 1/2 tsp cinnamon
  • For the Cheesecake Layer
  • 8 oz cream cheese, softened
  • 1/2 C sugar
  • 1 egg
  • 1 tsp vanilla extract
  • Cinnamon Sugar
  • 2 tbsp sugar
  • 1/2 tsp cinnamon

Preparation

Step 1


Preheat oven to 350. Spray a 9x9 inch baking dish with non-stick cooking spray.
In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugar. Beat in egg and vanilla extract until creamy.
In a separate bowl, whisk together flour, cream of tartar, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until combined. Dough will appear dry but should hold together when pressed. Set aside.
In a small bowl, gently toss strawberries, sugar, cornstarch, and cinnamon together. Set aside.
Prepare cheesecake layer by beating together cream cheese, sugar, egg, vanilla extract, and cinnamon together until creamy.
Press half of cookie dough mixture into the bottom of the prepared baking dish. Pour cheesecake mixture over the top. With a slotted spoon, spoon strawberry mixture over the top. (You can let some of the juice from the strawberries to get on the cheesecake layer, but if you spoon all of the juice over the top, the cheesecake layer will be soggy and won't set.)
Drop remaining cookie dough over the top. Stir together cinnamon and sugar and sprinkle over the top.
Bake for 25-30 minutes or until edges turn light golden brown and center is set.
Refrigerate for at least 4 hours before serving to allow cheesecake to set and flavors to blend.
Store leftovers in the refrigerator.

Notes
This recipe can be easily doubled for a 9x13 pan. Add about an additional 10 minutes to the bake time.

Serves: 16

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