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Snickerdoodle Cheesecake Bites

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

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Level: Easy

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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

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.

2 Comments

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Chef Janet **!! Let's Cook It Up with Recipes!!** on 1.3.2012

Thanks for this recipe, sounds sinful.
Love cheesecake and snickerdoodles, can’t ask for more.
Will be trying really soon.
Janet

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bet5181 on 10.31.2011

I made these on Saturday. I didn’t have an 8X8 dish, so instead used a 9″ pie pan. The results were amazing. The cookie dough needed to be cooked a little longer than the 20 minutes, but didn’t affect the overall amazingness of this recipe. There were only four of us for dinner, but there was no cheesecake left for me to take home.

7 Reviews

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BradleyFarms on 1.11.2013

Made this tonight for husband’s birthday…huge fan of cheesecake AND snickerdoodles. Only change I made was instead of making squares, I made this in a springform pan & served it as a whole cheesecake. Got rave reviews from husband & 2 kids. Oh, and I did add a teaspoon of cream of tartar, just because that is what my go-to snickerdoodle recipe calls for. Will file this in my “do make again” file!

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SuzanneS on 11.25.2012

These are great. Everyone loves them!! I always line my pan with aluminum foil.

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cs3andme on 12.8.2011

This was a huge hit with my fiance, who is a lover of both snickerdoodles and cheesecake. Definitely has a permanent place on our dessert rotation. :)

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biblioholicbeth on 11.21.2011

These are delicious! I made them for our Korean exchange student when he went a whole week without smoking – he loved them. In fact, he asked me to make him another batch since he’s now going on a month of no smoking :) They are easy to make and taste wonderful – I did line the bottom of the pan with parchment and then use nonstick spray on both the parchment and the side of the pan and had no problems getting pieces out.

Wonderful recipe!

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bet5181 on 10.31.2011

I made this in a 9″ pie pan instead and the cookie dough needed to be cooked a little bit longer, but the overall result was great. I look forward to making this recipe again.

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