Snickerdoodle Cheesecake Bars

1. Stage

Preheat the oven to 350°F. Next, line a 9-inch square baking dish with parchment paper and grease it. In a large bowl, beat the butter and sugar on medium speed until fluffy, about two to three minutes. Add the egg and vanilla extract and beat until the mixture becomes pale in color, about one to two minutes.

2. Stage

In a small bowl, whisk together the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients, using medium speed on the stand mixer. Beat until a cookie-like batter forms, about one to two minutes. Evenly press the dough into the bottom of the greased, lined baking dish. Bake for 18 to 20 minutes, or until light golden brown. Remove from the oven and allow the crust to completely cool. Editor’s Tip: As the ingredients mix together, feel free to scrape the sides of the mixer as needed.

3. Stage

Reduce the oven temperature to 325°. In a large bowl, beat the cream cheese until smooth, about five to six minutes. Reduce the mixer speed to medium-low and add the sugar, beating until fluffy. One at a time, add the eggs until mixed in, about five minutes. Finally, beat in the sour cream and vanilla extract until smooth and fluffy, about one to two minutes. Pour the filling into the cooled crust.

4. Stage

In a small bowl, combine the flour, sugars, cinnamon and salt. Stir in the melted butter and mix until it forms an even, crumbly texture. Sprinkle the topping evenly over the cheesecake filling. Bake for 40 to 45 minutes, or until the top is lightly browned and the cheesecake is slightly jiggly.

5. Stage

Remove the cheesecake from the oven and cool to room temperature on a wire rack. Cover and refrigerate it for at least 6 hours or overnight. Cut into squares and serve.