Snickerdoodle Cheesecake Bars are creamy, filled with a cheesecake layer, and finished with a perfect cinnamon streusel topping! It combines the best flavors of both worlds, and is guaranteed to become a favorite dessert!
Preheat oven to 350 degrees F.
Lightly butter a 9x3 inches deep baking dish. Set aside.
In a medium bowl stir together: flour, baking powder, ground cinnamon and salt. Set aside.
Add butter, white and brown sugar to a large bowl. Using an electric mixer, cream the ingredients until fully combined.
Add the vanilla and eggs. Whisk until fully combined. Stop to scrape the sides and bottom of the bowl with a spatula. The mixture should be smooth and shiny.
Add the dry ingredients to the egg mixture and FOLD using a SPATULA. Do not use a mixer, you don't want to over-mix the ingredients.
Once the dry ingredients have been fully combined with the wet, press the dough into the prepared baking dish, distributing evenly. Sprinkle with cinnamon sugar and set aside.
In a large mixing bowl, beat cream cheese with sugar, pinch of salt and flour until creamy. Scrape the sides and bottom of the bowl with a spatula.
Beat in eggs, sour cream, cream and vanilla extract until light and fluffy, about 3-5 minutes.
Pour the cheesecake filling over the snickerdoodle cookie layer and using a spatula spread it evenly.
Sprinkle with cinnamon sugar and set aside.
In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.
Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.
Sprinkle streusel topping bits over the cheesecake layer and evenly distribute.
Bake cake in the preheated oven for about 45-50 minutes, until fully cooked. The top should look golden brown and the center settled.
Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.
In a large bowl, beat cream cheese and butter for a few minutes until creamy and combined.
Add powdered sugar, vanilla and milk. Beat until fully combined. Stop to scrape the sides and bottom of the bowl. The mixture should be smooth, with no lumps.
Add the glaze to a piping bag and pipe on top of the cheesecake bars if desired. The glaze can be refrigerated in the bag and piped on top of the bars right before serving.