Snickerdoodle Cheesecake Bars

🧂 Ingredients

• 1 cup Crisco shortening

  (no substitutes)
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 3/4 cup UNBLEACHED all-purpose flour

  (bleached flour toughens baked goods)
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. sea salt
• 16 oz. pkg. cream cheese

  softened (two 8-ounce blocks)
• 2 large eggs
• 2 tsp. vanilla extract
• 1 cup granulated sugar
• 1/2 cup granulated sugar
• 1 tbsp. cinnamon

Instructions

• 1 Cream shortening, sugar, eggs, baking soda, cream of tartar and salt, beating
  well.
• 2 Add flour and stir well with a wooden spoon.
• 3 Press about one-half of the mixture into a greased 11x17” jelly-roll pan.
• 4 Top with cheesecake layer spreading to edges.
• 5 Sprinkle remaining Snickerdoodle mixture over top.
• 6 Sprinkle cinnamon-sugar mixture over top of cookie dough.
• 7 Bake at 350° about 45-60 minutes or until mixture is set and a toothpick
  inserted in center comes out clean.
• 8 Allow bars to cool completely before cutting.
• 9 Soften cream cheese.
• 10 Add eggs, vanilla and granulated sugar and mix with an electric mixer until
  smooth.
• 11 Pour over top of Snickerdoodle crust layer as directed above.
• 12 Combine ingredients and set aside.
• 13 Sprinkle over top of bars as directed above.

Nutrition Info