These Snickerdoodle Cheesecake Bars are the perfect combo of snickerdoodle cookies and cheesecake but now you can enjoy them together in a dessert bar! So good that everyone will ask for the recipe.
16.5ozsugar cookie doughwe use packaged by Pillsbury
3tablespoongranulated sugar
1/2teaspooncinnamon
Instructions
Preheat oven to 350 degrees F. Prepare a 9inch baking pan by lining it with foil or parchmentand spraying with a non-stick spray.
In a food processor, grind the Oreo cookies until they are fine in texture. Add in melted butter and mix until all of the Oreo crumbs are coated. Flatten and press the Oreo cookie mixture onto the bottom of your prepared pan. Set aside.
In a medium-sized bowl, beat together the cream cheese, 1/2 cup sugar, egg, and in the vanilla until all of the lumps are gone and the mixture is creamy. Pour this mixture of the bottom crust layer and spread to the edges. Set aside.
In a small bowl, mix together the cinnamon and 3 tablespoons of sugar and set aside.
Use a cookie scoop or scoop to scoop about 2 inch sized balls from the cookie dough package. Roll the dough into a ball, press it flat, and then press it into the cinnamon sugar. Coat both sides of the cookies. Line the coated cookie dough pieces all along the top of the cheesecake layer.
Once the top layer is finished, sprinkle the remaining cinnamon-sugar mixture all over the top.
Bake for 40-45 minutes, until the middle of the pan is set and the edges are golden brown. Allow the bars to cool for about 30 minutes. Cover the pan and then refrigerate the bars for 2-3 hours until they are completely set.
Cut into desired size bars, we get about 16 bars and store them in the fridge.
Notes
Lining the pan with parchment or foil is optional but helps with the easy release of the bars.
You may not use all cookie dough depending on the sizes of cookie dough you used.