• Cookie Base:
  • 2 2/3 cups flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon kosher salt
  • 1 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 cup unsalted butter, melted
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Cheesecake Filling:
  • 2 8 ounces packets cream cheese, room temp
  • 1 egg
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • Additional sugar and cinnamon for sprinkling


  1. In a bowl, mix together flour, baking powder, cream of tartar, and kosher salt to combine. Set aside.
  2. In another bowl, combine sugars and melted butter. Mix well. Add one egg at a time, mixing after each addition. Add vanilla extract and mix to combine.
  3. Pour dry ingredients into wet ingredients and mix by hand until the dough comes together. Do not over-mix.
  4. In an 8x8 pan, line with parchment paper and add in half of the cookie dough. Press dough into pan and sprinkle some sugar and cinnamon on top. set aside.
  5. To make cheesecake filling:
  6. In a mixing bowl, combine cream cheese, egg, sugar, and vanilla extract. Whisk with hand mixer for a minute on high speed until light and fluffy.
  7. Pour cream cheese mixture over cookie dough in pan and spread evenly to cover pan. Using remaining cookie dough, gently sprinkle small pieces on top of cream cheese filling. Sprinkle additional cinnamon and sugar to cover and bake for 30-35 minutes at 350 degrees or until golden brown.
  8. Remove from oven and cool for 30 minutes. Refrigerate for 4 hours to overnight. Cut into bars and enjoy!