Cheesecake Snickerdoodle Blondies
These Cheesecake Snickerdoodle Blondies combine a soft cinnamon blondie base with a rich cheesecake layer and a cinnamon sugar topping. The ultimate dessert mashup for cookie and cheesecake lovers.
Ingredients
Snickerdoodle Blondie Base
- 1 cup unsalted butter melted and cooled
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon fine salt
- 1½ teaspoons ground cinnamon
Cheesecake Layer
- 12 oz full-fat cream cheese fully softened
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper or grease well.
- For the blondie base, whisk together melted butter, brown sugar, and granulated sugar.
- Add eggs and vanilla, mixing until smooth.
- Stir in flour, cream of tartar, baking soda, salt, and cinnamon until just combined.
- Spread blondie batter evenly in prepared pan.
- In a separate bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix until creamy.
- Gently spread cheesecake mixture over blondie base.
- Mix cinnamon sugar topping and sprinkle evenly over the top.
- Bake for 28–32 minutes, until set and slightly golden. Cool completely before slicing.
Notes
Calories: 300 kcal
Protein: 4g
Fat: 16g
Carbohydrates: 35g
Fiber: 1g
Sugar: 21g