Snickerdoodle Cheesecake Bars

Step 1

Preheat the oven to 350˚F (180˚CL).

Step 2

Lightly grease a 9 x 5in (23 x 13cm) loaf pan and line it with a strip of parchment paper that overhangs the long sides.

Step 3

In the large bowl of an electric mixer, combine the butter and sugar and beat together until evenly combined, 2–3 minutes. Add the egg yolks and beat until light and fluffy, about 2 minutes more. Add the remaining dry ingredients and beat until a smooth dough forms.

Step 4

Scrape half the dough into the prepared loaf pan and press into an even layer. If it is too sticky to spread easily, using lightly wet hands will help. Bake until lightly browned, about 25 minutes. Let cool.

Step 5

Meanwhile, combine all the filling ingredients in a small bowl and beat until smooth and evenly combined. Spread the filling evenly over the dough. Break the remaining dough into small pieces, press them flat between your fingers and arrange over the surface to cover the filling completely. Combine the sugar and cinnamon in a small bowl, then sprinkle about half of this mixture on top.

Step 6

Bake until the topping feels crisp, about 30 minutes. Remove from the oven and sprinkle with the remaining sugar. Set aside for 1 hour before transferring to the refrigerator to cool completely. Cut into slices to serve. If stored in a sealed container in the refrigerator, these bars will keep for 2–3 days. They can also be frozen for up to a month.