Snickerdoodle Cheesecake Bars

Creamy cheesecake bars with a buttery cinnamon-sugar crust and a snickerdoodle-style topping. Baked in an 8-inch pan, then cooled and refrigerated for easy slicing.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oven to 325°F.

Step 2

Line 8-inch square baking dish with foil, leaving ends of foil hanging over sides of dish.

Step 3

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 of the crumb mixture; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared pan.

Step 4

Bake 25 min. or until lightly browned.

Step 5

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.

Step 6

Combine reserved crumb mixture with remaining sugar and remaining cinnamon; mix well. Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.

Step 7

Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.

Step 8

Refrigerate cheesecake 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.