The Pioneer Woman Tasty Kitchen
Avatar of Erica Lea

Snickerdoodle Cheesecake Bites

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

 
In these fall months, I gravitate towards sweets with a kick of spice. Cinnamon, ginger, cloves, nutmeg … they speak of autumn and cozy evenings. Today’s recipe, brought to us by Amy (MonkeyDudesMom), adds a dash of cinnamon to cheesecake.

“Cinnamon on cheesecake?!” you say? Hold your horses. Believe me, it’s a wonderful flavor combination, reminiscent of cinnamon rolls.

Instead of the usual graham cracker cheesecake crust, this recipe calls for a cookie dough crust topped with cinnamon sugar. A sprinkling of cinnamon sugar on top of a smooth cheesecake layer finishes this scrumptious dessert. So simple, yet so good.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Here’s what you’ll need for the crust: flour, baking soda, salt, butter, sugar, an egg, and cinnamon sugar (in the photo below).

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

For the cheesecake filling you’ll need: cream cheese, sugar, plain Greek yogurt (I particularly like Greek Gods yogurt), an egg, vanilla extract, and cinnamon sugar.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Preheat your oven to 350 degrees F. In a medium bowl, combine the flour …

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Baking soda …

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

And salt.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Whisk it all together until it’s well combined. Set aside.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Place the butter and sugar in a medium bowl.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Beat on high speed until well combined.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Add the egg.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Add the flour and beat until well combined.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Turn out the cookie dough into a greased 8×8-inch square pan.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Smooth out the dough with a spoon or an offset spatula.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Sprinkle the dough with cinnamon sugar.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Bake in your preheated oven for 20 minutes. When it’s done, poke with a fork to reduce the puffiness. Allow to cool.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Now for the cheesecake: cream together the cream cheese and sugar until smooth and fluffy.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Add the yogurt …

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Egg …

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

And vanilla extract. Beat until well combined.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Poor the batter over the cooled crust.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Top with the remaining cinnamon sugar.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

So pretty.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Bake in the 350ºF oven for 35 minutes. Let cool on a rack to room temperature before transferring to the refrigerator to chill. Chill for at least 3 hours.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Cut into 1-inch squares (bigger if you want a larger bite, which you probably will) and serve.

 
 
 
Tasty Kitchen Blog: Snickerdoodle Cheesecake Bites. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Amy of A Stool at the Counter.

Note: I found that it was quite difficult to remove the cheesecake from the pan. I would recommend lining the pan with aluminum foil for easy removal and cleanup.

Thank you, Amy, for sharing this super-yummy recipe with us! Visit her blog A Stool at the Counter for more of her delicious recipes.

 

Printable Recipe

Snickerdoodle Cheesecake Bites

See post on MonkeyDudesMom’s site!
5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 10

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Spicy-sweet snickerdoodle cookie, topped with tangy, velvety cheesecake. Served up in bite sized pieces so you can eat more right?

Ingredients

  • FOR THE CRUST:
  • 1 cup All-purpose Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ½ cups Softened Butter
  • ¾ cups Sugar
  • 1 whole Egg
  • ½ whole Batch Of Cinnamon Sugar Mixture (see Below)
  • FOR THE CHEESECAKE:
  • 12 ounces, weight Softened Cream Cheese
  • ½ cups Sugar
  • ½ cups Plain Greek Yogurt
  • 1 whole Egg
  • ½ Tablespoons Vanilla
  • ½ whole Batch Of Cinnamon Sugar Mixture (see Below)
  • FOR THE CINNAMON SUGAR MIXTURE:
  • 1 Tablespoon Cinnamon
  • 3 Tablespoons Sugar

Preparation Instructions

For the cinnamon sugar mixture:

Stir cinnamon and sugar together in a small bowl. Set aside

For the crust:

Preheat oven to 350F.

In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.

Beat butter and sugar together using a mixer on high until well combined. Stir in egg.

Add in flour mixture until well combined.

Turn out onto a greased 8×8 inch baking dish and smooth the dough into pan with a spoon.

Sprinkle the cinnamon sugar mixture over the top.

Bake for 20 minutes. Then remove it from the oven and poke holes in it with a fork to reduce puffiness. Allow to cool.

For the cheesecake:

Cream together cream cheese and sugar until smooth and fluffy. Stir in remaining cheesecake ingredients until well combined.

Pour the filling mixture onto the cooled crust and sprinkle with remaining cinnamon sugar.

Bake for 35 minutes (also at 350F).

Let cool on counter for about an hour and half (to room temperature). Then place in the fridge for at least 3 hours.

To serve, cut it into 1 inch cubes with a serrated knife, wiping off the knife frequently.

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

39 Comments

Comments are closed for this recipe.

Suzanne on 11.3.2011

I made these this past weekend for a Halloween party. They were the best things!! Everyone loved them!!

Dixie J on 11.3.2011

I made these for an extended family get together last weekend. They were amazing!

Judy Hart on 10.30.2011

Easiest way to cut cheesecake is dental floss. No mess with knives, hot water, and something to wipe it off on. Just use dental floss, easy peasy!

Alisha on 10.28.2011

Use the cheesey-cakey filling inside a croissant. Yummy!!!

Avatar of Zeynep

Zeynep on 10.28.2011

Hi, it looks like the RSS is not updating for the Tasty Kitchen Blog. I realized that I missed the last several recipes, and looking back at the RSS the last time it updated was October 7th. Would it be possible to fix this? I would love to keep getting updates in my RSS otherwise I’ll most likely miss any future updates. :(