SNICKERDOODLE CHEESECAKE BARS

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Combine two classic desserts in one with Snickerdoodle Cheesecake Bars! Swap in Neufchatel cheese for the cream cheese for a lower-calorie replacement. These Snickerdoodle Cheesecake Bars are creamy and dreamy!

Provided by My Food and Family

Categories     Recipes

Time 6h30m

Yield 8 servings

Number Of Ingredients 8

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 or KNUDSEN Sour Cream
2 eggs

Steps:

  • Heat oven to 325°F.
  • 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.
  • 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.
  • 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.
  • Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.
  • Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.
  • Refrigerate 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.

Nutrition Facts : Calories 540, Fat 39 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 160 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g

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