Pumpkin Snickerdoodle Cheesecake Bars
Serves: 16
For the Cookie Layers
  • 6 tbsp butter, softened
  • ½ C sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 2 C all-purpose flour
  • 1 tsp cream of tartar
  • ¾ tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp salt
For the Cheesecake Layer
  • 8 oz cream cheese, softened
  • ½ C sugar
  • ½ C pumpkin puree (not pumpkin pie filling)
  • 1 egg
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ginger
Cinnamon Sugar Topping
  • 2 tbsp sugar
  • ½ tsp cinnamon
  1. Preheat oven to 350. Spray a 9x9 inch baking dish with non-stick cooking spray.
  2. In the bowl of a stand mixer, or with an electric mixer, cream together butter and sugar. Beat in egg and vanilla extract until creamy.
  3. In a separate bowl, whisk together flour, cream of tartar, cinnamon, baking powder, and salt. Add dry ingredients to wet ingredients and beat until combined. Dough will appear dry but should hold together when pressed. Set aside.
  4. Prepare cheesecake layer by beating together cream cheese, sugar, pumpkin, egg, vanilla extract, cinnamon, nutmeg, and ginger until creamy.
  5. Press half of cookie dough mixture into the bottom of the prepared baking dish. Pour cheesecake mixture over the top. Drop remaining cookie dough over the top. Stir together cinnamon and sugar and sprinkle over the top.
  6. Bake for 25-30 minutes or until edges turn light brown and center is set.
  7. Refrigerate for at least 4 hours before serving to allow cheesecake to set and flavors to blend.
This recipe can be easily doubled for a 9x13 pan.
Recipe by A Kitchen Addiction at https://www.a-kitchen-addiction.com/pumpkin-snickerdoodle-cheesecake-bars/