Snickerdoodle Cheesecake Bars

Prep: 15 to 30 min | Yield: 8 servings

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup + 2 teaspoons granulated sugar, divided
• 1 tablespoon + 1/8 teaspoon ground cinnamon, divided
• 3/4 cup cold butter, cut up
• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1 tablespoon vanilla extract
• 1/4 cup sour cream
• 2 eggs

Instructions

1. Heat oven to 325 degrees F. Line an 8 inch square baking dish with foil, leaving ends of foil hanging over sides of dish.
2. Combine flour, 1/4 cup sugar and 1 tablespoon cinnamon in a medium bowl.
3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared dish.
4. Bake for 25 minutes or until lightly browned.
5. Meanwhile, beat cream cheese, vanilla extract and 1/2 cup of the remaining sugar in a large bowl with mixer until blended.
6. Add sour cream; mix well.
7. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside.
8. Combine remaining 2 teaspoons sugar and 1/8 teaspoon cinnamon.
9. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.
10. Bake for 45 to 50 minutes or until center of cheesecake is almost set; cool completely.
11. Refrigerate for 4 hours.
12. Use foil handles to remove cheesecake from dish before cutting into bars.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company