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Ultimate Pumpkin Spice Snickerdoodle Cheesecake Bars: Easy Fall Dessert

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These pumpkin spice snickerdoodle cheesecake bars feature a soft, buttery snickerdoodle crust, a creamy pumpkin cheesecake center, and a cinnamon-sugar top that crackles when you bite into it. They’re the perfect fall dessert for gatherings or a cozy night in.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (2 sticks, 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 16 ounces (two 8-ounce blocks) full-fat cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 1 cup (240ml) pumpkin puree (100% pure pumpkin)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the parchment.
  2. In a large mixing bowl, beat softened butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and beat until fully incorporated, scraping down the sides as needed.
  3. In a separate bowl, whisk together flour, cream of tartar, baking soda, 1 teaspoon cinnamon, and salt. Gradually add dry ingredients to butter mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
  4. Reserve about 1 cup of dough for the topping. Press remaining dough evenly into the bottom of the prepared pan. Refrigerate while making the filling.
  5. In a clean mixing bowl, beat softened cream cheese and 3/4 cup sugar until smooth and creamy, about 2 minutes. Add pumpkin puree, vanilla extract, pumpkin pie spice, 1/2 teaspoon cinnamon, and salt. Beat on medium speed until well combined and silky.
  6. Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix.
  7. Remove pan from refrigerator. Pour pumpkin cheesecake filling over crust and spread evenly. Crumble reserved dough over the top.
  8. In a small bowl, mix 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle evenly over the crumbled dough.
  9. Bake for 35 to 40 minutes. Edges should be set and lightly golden; center will still have a slight jiggle. If top browns too quickly after 25 minutes, tent loosely with foil.
  10. Cool completely on a wire rack at room temperature (1 to 2 hours). Then cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
  11. Use parchment overhang to lift bars out of pan. Place on cutting board and slice into squares with a sharp knife, wiping clean between cuts. Serve cold or at room temperature.

Notes

Room temperature ingredients are crucial for a smooth cheesecake. Do not overmix the cheesecake filling after adding eggs. Chill overnight for best texture and clean slices. For a water bath, place pan in a larger roasting pan with hot water halfway up the sides (optional).

Nutrition

Keywords: pumpkin cheesecake bars, snickerdoodle cheesecake, fall dessert, pumpkin spice, easy dessert, cheesecake bars

Find it online: https://yumbelle.com/ultimate-pumpkin-spice-snickerdoodle-cheesecake-bars-easy-fall-dessert/