Snickerdoodle Cheesecake Bars are the ultimate cozy dessert that brings together the best of two beloved treats: cinnamon sugar snickerdoodles and creamy cheesecake, into one irresistible bar. With a buttery cookie crust, a smooth and creamy vanilla cheesecake center, and chunks of snickerdoodle dough baked on top, these bars are just as enjoyable to make as they are to eat. Perfect for holidays, potlucks, or anytime you want to impress with minimal effort, these bars deliver on flavor, texture, and crowd-pleasing appeal. In this post, we walk through every detail so you can bake with confidence and enjoy every cinnamon sugar-infused bite.
Why You’ll Love These Snickerdoodle Cheesecake Bars
There is so much to love about Snickerdoodle Cheesecake Bars. From the comforting blend of cinnamon and nutmeg in the soft cookie crust to the rich, tangy cheesecake filling, every bite is layered with cozy flavor. The cinnamon-sugar topping adds just the right crunch and sweetness to complement the smoothness of the cheesecake. Whether you’re hosting a holiday gathering or simply treating yourself on a quiet night in, these bars are easy to prepare and guaranteed to impress. The dough and filling come together quickly, making it a foolproof dessert even for novice bakers.
Ingredients
For the Cookie Crust
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Cheesecake Filling
- 2 (8 ounce) blocks cream cheese, softened
- 3/4 cup granulated sugar, divided
- 2 eggs
- 1 1/2 teaspoons vanilla bean paste or vanilla extract
- 2 teaspoons ground cinnamon
Step-by-Step: How to Make Snickerdoodle Cheesecake Bars
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper or foil, leaving some overhang for easy removal. Lightly grease with cooking spray.
Step 2: Make the Cookie Dough Crust
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating after each addition. Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Reserve 1 cup of dough and set it aside. Press the remaining dough evenly into the prepared pan.
Step 3: Parbake the Crust
- Bake the crust for 10 minutes until lightly browned. Remove from oven and let cool slightly. Keep the oven on.
Step 4: Make the Cheesecake Filling
- In a clean bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy.
- Add the eggs one at a time, mixing just until combined. Stir in the vanilla and cinnamon.
Step 5: Assemble the Bars
- Pour the cheesecake filling evenly over the warm cookie crust.
- Drop spoonfuls of the reserved cookie dough over the top.
- Mix the remaining 1/4 cup sugar with additional cinnamon and sprinkle over the top.
Step 6: Bake and Chill
- Bake for 20-22 minutes, or until the center is just set.
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 4 hours.
- Use the parchment overhang to lift the bars from the pan and slice into 20 bars.
Helpful Tips
- Use Room Temperature Ingredients: This ensures smooth mixing and even texture.
- Avoid Overmixing: Especially when adding flour or eggs, to keep the bars tender.
- Cool Gradually: Let the bars cool at room temperature before refrigerating to avoid cracking.
- Clean Slices: Use a sharp knife dipped in warm water and wiped clean between cuts for neat squares.
Substitutions And Variations
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Spice It Up: Add cardamom or allspice for a deeper spice profile.
- Add a Swirl: Caramel or dulce de leche swirled into the cheesecake adds indulgence.
- Mini Bars: Make in muffin tins for individual servings.
- Healthier Sweeteners: Try coconut sugar instead of brown sugar.
Storage Instructions
- Refrigerate: Store in an airtight container in the fridge for up to 4 days.
- Freeze: Wrap individually and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutritional Information
Each bar contains approximately 255 calories. These bars are rich in flavor and offer a satisfying balance of creamy texture and cinnamon spice. While indulgent, they are perfect for special occasions or a well-deserved treat. For a lighter option, serve with fresh fruit or a dollop of light whipped topping.
Serving Suggestions
Serve Snickerdoodle Cheesecake Bars chilled or at room temperature. They pair beautifully with hot coffee, chai tea, or a glass of cold milk. For special occasions, drizzle with caramel sauce or top with whipped cream and a sprinkle of cinnamon sugar. Arrange on a dessert platter with fresh berries for an elegant touch.
Frequently Asked Questions About Snickerdoodle Cheesecake Bars
Can I make these bars in advance?
Yes! They’re actually better the next day after chilling in the fridge overnight.
What can I use if I don’t have vanilla bean paste?
Regular vanilla extract works perfectly well.
Can I substitute low-fat cream cheese?
Yes, but the texture may be less rich and creamy.
Do they have to be refrigerated?
Yes. Since they contain cream cheese, refrigeration is necessary for food safety and best texture.
How do I store leftovers?
Keep them in an airtight container in the refrigerator or freeze for longer storage.
Can I double this recipe?
Yes! Use two 9×13 pans or a larger sheet pan for a double batch.
Final Thoughts
Thank you for joining me in baking these Snickerdoodle Cheesecake Bars, a dessert that combines the warmth of cinnamon sugar cookies with the rich, creamy bliss of cheesecake. I absolutely love how the comforting aromas fill the kitchen while they bake and how easily they come together for such a stunning result. Whether you’re making them for a party or a personal treat, I hope these bars bring joy to your table and smiles to everyone who tries them. Happy baking, and thank you for being a part of this delicious journey. Enjoy every bite!
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Snickerdoodle Cheesecake Bars
- Total Time: 4 hours 45 minutes
- Yield: 20 bars 1x
- Diet: Vegetarian
Description
Snickerdoodle Cheesecake Bars combine a soft cinnamon cookie crust, rich vanilla cheesecake filling, and sweet cinnamon sugar topping in one easy dessert. Perfect for parties, holidays, or anytime you need a cozy treat. Save and bake this crowd favorite today!
Ingredients
Cookie Crust:
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla bean paste or vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cheesecake Filling:
2 (8 oz) blocks cream cheese, softened
3/4 cup granulated sugar, divided
2 large eggs
1 1/2 teaspoons vanilla bean paste or vanilla extract
2 teaspoons ground cinnamon
Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper or foil, leaving some overhang for easy removal. Lightly grease with cooking spray.
Step 2: Make the Cookie Dough Crust
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, beating after each addition. Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Reserve 1 cup of dough and set it aside. Press the remaining dough evenly into the prepared pan.
Step 3: Parbake the Crust
- Bake the crust for 10 minutes until lightly browned. Remove from oven and let cool slightly. Keep the oven on.
Step 4: Make the Cheesecake Filling
- In a clean bowl, beat the softened cream cheese and 1/2 cup of sugar until smooth and creamy.
- Add the eggs one at a time, mixing just until combined. Stir in the vanilla and cinnamon.
Step 5: Assemble the Bars
- Pour the cheesecake filling evenly over the warm cookie crust.
- Drop spoonfuls of the reserved cookie dough over the top.
- Mix the remaining 1/4 cup sugar with additional cinnamon and sprinkle over the top.
Step 6: Bake and Chill
- Bake for 20-22 minutes, or until the center is just set.
- Let the bars cool completely in the pan on a wire rack.
- Once cooled, refrigerate for at least 4 hours.
- Use the parchment overhang to lift the bars from the pan and slice into 20 bars.
Notes
Bars can be made a day ahead and stored chilled.
Freeze individual bars for up to 3 months.
For clean slices, use a warm knife and wipe between cuts.
Vanilla extract works great if you don’t have vanilla bean paste.
- Prep Time: 15 minutes Chill Time: 4 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 255 kcal
- Sugar: 18g
- Carbohydrates: 30g
- Protein: 3g