Snickerdoodle Cheesecake Bars

🧂 Ingredients

• 26 Golden Oreo Cookies
• 4 tablespoon Unsalted Butter

  melted
• 8 oz cream cheese

  room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 16.5 oz sugar cookie dough

  we use packaged by Pillsbury
• 3 tablespoon granulated sugar
• 1/2 teaspoon cinnamon

Instructions

• 1 Preheat oven to 350 degrees F. Prepare a 9inch baking pan by lining it with foil
  or parchmentand spraying with a non-stick spray.
• 2 In a food processor, grind the Oreo cookies until they are fine in texture. Add
  in melted butter and mix until all of the Oreo crumbs are coated. Flatten and
  press the Oreo cookie mixture onto the bottom of your prepared pan. Set aside.
• 3 In a medium-sized bowl, beat together the cream cheese, 1/2 cup sugar, egg, and
  in the vanilla until all of the lumps are gone and the mixture is creamy. Pour
  this mixture of the bottom crust layer and spread to the edges. Set aside.
• 4 In a small bowl, mix together the cinnamon and 3 tablespoons of sugar and set
  aside.
• 5 Use a cookie scoop or scoop to scoop about 2 inch sized balls from the cookie
  dough package. Roll the dough into a ball, press it flat, and then press it into
  the cinnamon sugar. Coat both sides of the cookies. Line the coated cookie dough
  pieces all along the top of the cheesecake layer.
• 6 Once the top layer is finished, sprinkle the remaining cinnamon-sugar mixture
  all over the top.
• 7 Bake for 40-45 minutes, until the middle of the pan is set and the edges are
  golden brown. Allow the bars to cool for about 30 minutes. Cover the pan and
  then refrigerate the bars for 2-3 hours until they are completely set.
• 8 Cut into desired size bars, we get about 16 bars and store them in the fridge.

Nutrition Info