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