Snickerdoodle Cream Cheese Bars
These snickerdoodle cream cheese bars layer a Biscoff cookie crust, cinnamon cheesecake and a brown sugar cinnamon crumble. They bake for 36 minutes and chill for 3 hours, making 9 bars.
Servings 9 servings
Ingredients
Cookie Crust
- 1 8.8 ounce package Biscoff cookies, or speculoos cookies
- 5 tablespoons unsalted butter melted
- 1/4 teaspoon ground cinnamon
Cheesecake Filling
- 8 ounces cream cheese softened
- 1/3 cup sour cream
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla bean paste or extract
- 1/4 teaspoon ground cinnamon
- 1 egg
Crumble Topping
- 1 cup all purpose flour
- 1/2 cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter cold
Instructions
- Preheat oven to 350 degrees. Place cookies in a food processor and process into crumbs. Add the melted butter and cinnamon and mix until combined. Press into the bottom of a lined 9x9 baking dish. Set aside
- Wipe out the food processor, no need to wash, place all the cheesecake filling ingredients inside. Pulse until smooth. Pour on top of the crust.
- In a medium-sized bowl, make the crumble topping by adding the flour, sugar, and cinnamon. Whisk to combine. Add the butter the lazy way by grating it straight in the bowl, or small dice the butter and add it to the bowl. Using your fingers, roll the butter pieces in with the flour, you are done when the mixture looks like sand with larger pieces mixed in. Pour everything on top of the cheesecake layer.
- Bake for 36 minutes or until cheesecake is very slightly jiggly in the center. Let cool on the counter for 20 minutes, cover with plastic wrap and let sit in the fridge for at least 3 hours until set. Cut into 9 even sized bars.