Cheesecake Snickerdoodle Blondies
Yield: 9x13 pan
Ingredients
Cheesecake Layer:
2 (8 oz) blocks of cream cheese, softened
1/2 cup granulated sugar
2 eggs, room temperature
1 tsp vanilla extract
Snickerdoodle Layer:
2 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
1 tsp salt
3/4 cup butter, softened
1 cup granulated sugar
1/2 cup packed brown sugar
2 eggs, room temperature
1 tsp vanilla extract
Cinnamon Sugar:
2 Tbsp granulated sugar
1 tsp cinnamon
Directions
1. Preheat oven to 350°F. Grease 9x13 pan with nonstick cooking spray.
2. Prepare Cheesecake Layer: In stand mixer with whisk attachment, beat together cream cheese and sugar until fluffy. Add eggs and vanilla; mix until combined. Set aside.
3. Prepare Snickerdoodle Layer: In medium bowl, mix together flour, cinnamon, baking soda, and salt; set aside. In stand mixer with paddle attachment, beat butter, sugar, and brown sugar until fluffy. Add eggs and vanilla; mix until combined. Add in flour mixture; stir just until combined.
4. Prepare Cinnamon Sugar: In small bowl, mix together sugar and cinnamon until evenly distributed.
5. Assemble Bars: Spread 2/3 of Snickerdoodle dough into prepared pan. Sprinkle with half of Cinnamon Sugar mixture. Pour Cheesecake mixture over the top and smooth with a spatula. Add remaining Snickerdoodle dough to the cheesecake layer by breaking it up into small pieces and placing on top of the cheesecake layer. Sprinkle with remaining cinnamon sugar.
6. Bake for 30-40 minutes, or until center is just slightly jiggly and edges are set.
7. Cool completely in pan on wire rack. Once at room temperature, cover and store in refrigerator overnight before serving.
8. Slice into bars and enjoy!
Note: This recipe needs to be made one day in advance!
Recipe adapted from Your Homebased Mom.
