Cream Cheese Snickerdoodle Blondies
These Cream Cheese Snickerdoodle Blondies are soft, chewy, and swirled with a tangy cream cheese layer. Finished with cinnamon sugar, they’re the ultimate mashup of cookie and cheesecake bar.
Ingredients
Blondie Batter
- 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
Cream Cheese Swirl
- 8 oz full-fat cream cheese softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Cinnamon Sugar Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking pan.
- In a large bowl, whisk melted butter, brown sugar, and granulated sugar.
- Add eggs and vanilla extract; mix until smooth.
- Stir in flour, cream of tartar, baking soda, salt, and cinnamon until just combined.
- Spread ¾ of the blondie batter into the pan.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture over the batter.
- Dollop remaining blondie batter on top and gently swirl with a knife.
- Mix cinnamon sugar topping and sprinkle evenly.
- Bake for 25–30 minutes until set. Cool completely before cutting.
Notes
Calories: 290 kcal
Protein: 4g
Fat: 16g
Carbohydrates: 34g
Fiber: 1g
Sugar: 21g