Snickerdoodle Cheesecake Bars. The crust is made with snickerdoodle cookies, the filling has cinnamon essential oils and it's topped with cinnamon/sugar mix.
Cool / Set3hrs
Stand Mixer/Hand Mixer
Square Cake Pans
1 1/2CupSnickerdoodle Cookies, crushed
2Pkg (8 oz)Cream Cheese, Softened
1DropCinnamon Bark Essential Oil
Preheat oven to 350°. Line a 8" or 9" baking pan with foil. **Using the foil makes it easier to lift the cheesecake out later.
Mix cookie crumbs, melted butter and 1 tablespoon of the cinnamon/sugar mixture in a medium size bowl.
Press the mixture firmly in the bottom of the baking pan. Set aside.
Beat cream cheese, sugar and vanilla on medium speed until well blended.
Add eggs and essential oil. Beat until just blended. *Be careful adding your oil. This is some potent stuff and can overpower if you use too much.
Pour cream cheese mix over crust in baking pan.
Bake @ 350° for 40 minutes or until center is "almost" set.
Sprinkle remaining cinnamon/sugar mixture over the top. Let cool 15 minutes before placing in refrigerator for 3 hours or overnight.
Remove from fridge when ready. Pull the cheesecake out using the foil. Place on counter and slice.
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