Snickerdoodle Cheesecake BarsSnickerdoodle Cheesecake Bars
Snickerdoodle Cheesecake Bars
Snickerdoodle Cheesecake Bars
Combine two classic desserts in one with Snickerdoodle Cheesecake Bars. These Snickerdoodle Cheesecake Bars are creamy and dreamy!
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Recipe - ShopRite Corporate
SnickerdoodleCheesecakeBars.jpg
Snickerdoodle Cheesecake Bars
Prep Time20 Minutes
Servings8
Cook Time45 Minutes
Calories540
Ingredients
1-1/2 cups flour
3/4 cup plus 2 tsp. sugar, divided
1 Tbsp. plus 1/8 tsp. ground cinnamon, divided
3/4 cup cold butter, cut up
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 Tbsp. vanilla
1/4 cup BREAKSTONE'S Sour Cream
2 eggs
Directions

1. Heat oven to 325°F.

 

2. Line 8-inch square baking dish with foil, leaving ends of foil hanging over sides of dish. Combine flour, 1/4 cup sugar and 1 Tbsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

 

3. Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared dish. Bake 25 min. or until lightly browned.

 

4. Meanwhile, beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside. Combine remaining 2 tsp. sugar and 1/8 tsp. cinnamon.

 

5. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.

 

6. Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.

 

7. Refrigerate 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.

 

Chef Tips: Swap in Neufchatel cheese for the cream cheese for a lower-calorie replacement. 

 

Kitchen Tips: Substitute, Prepare using PHILADELPHIA Neufchatel Cheese.

 

Nutritional Information
  • 39 g Total Fat
  • 24 g Saturated Fat
  • 1 g Trans Fat
  • 160 mg Cholesterol
  • 350 mg Sodium
  • 40 g Total Carbohydrates
  • 1 g Dietary Fibers
  • 21 g Sugars
  • 8 g Protein
20 minutes
Prep Time
45 minutes
Cook Time
8
Servings
540
Calories

Shop Ingredients

Makes 8 servings
1-1/2 cups flour
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 5 lb
On Sale!
$2.39 was $2.79$0.48/lb
3/4 cup plus 2 tsp. sugar, divided
Sugar in the Raw Turbinado Cane Sugar, 32 oz
Sugar in the Raw Turbinado Cane Sugar, 32 oz
$4.49$2.24/lb
1 Tbsp. plus 1/8 tsp. ground cinnamon, divided
McCormick Ground Cinnamon, 18 oz
McCormick Ground Cinnamon, 18 oz
$8.99$0.02/g
3/4 cup cold butter, cut up
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
$6.99$6.99/lb
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
Philadelphia Original Cream Cheese, 8 oz, 2 count
Philadelphia Original Cream Cheese, 8 oz, 2 count
$6.99$0.44/oz
1 Tbsp. vanilla
Rosa Maria Black Vanilla, 4 oz
Rosa Maria Black Vanilla, 4 oz
$1.49$0.37/fl oz
1/4 cup BREAKSTONE'S Sour Cream
Breakstone's All Natural Sour Cream, 16 oz
Breakstone's All Natural Sour Cream, 16 oz
On Sale! Limit 4
$1.77 was $2.59$0.11/oz
2 eggs
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz
Bowl & Basket Fresh White Eggs, Large, 30 count, 60 oz
$11.99$0.40 each

Nutritional Information

  • 39 g Total Fat
  • 24 g Saturated Fat
  • 1 g Trans Fat
  • 160 mg Cholesterol
  • 350 mg Sodium
  • 40 g Total Carbohydrates
  • 1 g Dietary Fibers
  • 21 g Sugars
  • 8 g Protein

Directions

1. Heat oven to 325°F.

 

2. Line 8-inch square baking dish with foil, leaving ends of foil hanging over sides of dish. Combine flour, 1/4 cup sugar and 1 Tbsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.

 

3. Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared dish. Bake 25 min. or until lightly browned.

 

4. Meanwhile, beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside. Combine remaining 2 tsp. sugar and 1/8 tsp. cinnamon.

 

5. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.

 

6. Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.

 

7. Refrigerate 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.

 

Chef Tips: Swap in Neufchatel cheese for the cream cheese for a lower-calorie replacement. 

 

Kitchen Tips: Substitute, Prepare using PHILADELPHIA Neufchatel Cheese.