Snickerdoodle Cheesecake Bars

Name: Snickerdoodle Cheesecake Bars
Prep time: 15 min
Total time: 225 min
Yield: 32
Ingredients: 1 cup sugar, divided; 1½ tsp. ground cinnamon, divided; 30 CHIPS AHOY! Cookies, divided; 3 Tbsp. butter, melted; 3 pkg. cream cheese, softened; 1 tsp. vanilla; 3 eggs

Love snickerdoodles? Who doesn't! They're a holiday classic, and we've created this delicious cheesecake version that is a great dessert idea for your celebration.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 32 servings.

Ingredient list

1 cup sugar, divided
1½ tsp. ground cinnamon, divided
30 CHIPS AHOY! Cookies, divided
3 Tbsp. butter, melted
3 pkg. (8 oz. each) cream cheese, softened
1 tsp. vanilla
3 eggs

Directions

Heat oven to 350°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.

Combine 2 Tbsp. sugar and 1/2 tsp. cinnamon. Chop 12 cookies. Reserve sugar mixture and chopped cookies for later use.

Crush remaining cookies into fine crumbs; place in medium bowl. Add remaining cinnamon and 2 Tbsp. of the remaining sugar; mix well. Stir in butter. Press onto bottom of prepared pan.

Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, beating on low speed after each just until blended. Spoon evenly over crust.

Bake 20 min. (Cheesecake will not be done.) Remove cheesecake from oven. Top evenly with reserved chopped cookies, then reserved sugar mixture. Bake 5 to 10 min. or until center of cheesecake is almost set. Cool completely.

Refrigerate cheesecake 3 hours.

Use foil handles to remove cheesecake from pan before cutting into 32 bars to serve.

Recipe Tips

Food Facts
Be sure to cool the baked cheesecake completely before refrigerating to prevent the top of the cheesecake from becoming soggy.
How to Make Mess-Free Cookie Crumbs
Crushing cookies into crumbs can be a messy task. To keep the mess to a minimum, place the whole cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Crush the cookies into crumbs by rolling a rolling pin across the bag until the crumbs are as fine as you need.
How to Store
Store cooled cheesecake bars in airtight container in refrigerator up to 1 week before serving. Or for longer storage, freeze the bars. Place the bars in a single layer on baking sheet and freeze just until firm. Wrap the bars in plastic wrap, then foil and freeze up to 2 months. Thaw the wrapped bars in refrigerator overnight before serving.
Great Substitute
Prepare recipe using Neufchatel cheese.