Snickerdoodle Cheesecake Bars are the perfect blend of two iconic desserts. Imagine the comforting cinnamon flavor of snickerdoodle cookies layered over creamy cheesecake, all supported by a buttery graham cracker crust. These bars are an excellent treat for parties, holidays, or whenever you need a dessert that’s sure to impress.
With straightforward steps and common ingredients, these bars are easy to make while delivering a truly decadent experience. Let’s dive into how to create this crowd-pleasing dessert.
Why Snickerdoodle Cheesecake Bars Stand Out
This recipe brings together the best elements of snickerdoodle cookies and cheesecake. The cinnamon-sugar topping adds a warm, sweet crunch, while the cheesecake layer provides a rich, creamy contrast. The graham cracker crust ties it all together with its buttery base.
Whether you’re an experienced baker or a beginner, this recipe is approachable and rewarding. You’ll end up with bars that are visually appealing and absolutely delicious.
Step-by-Step Guide to Making Snickerdoodle Cheesecake Bars
1. Prepare the Pan
Start by preheating your oven to 350°F. Grease and line a 9×9-inch baking pan with parchment paper, leaving a bit of overhang on the sides. This will make it easier to lift the bars out later.
2. Make the Graham Cracker Crust
The crust forms the foundation of your bars. Here’s how to get it right:
- Combine graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon in a medium-sized bowl. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the prepared pan to create an even layer. Use the back of a spoon or a flat-bottomed glass to help compact it.
- Bake for 8–10 minutes, or until lightly golden. Remove the pan from the oven and set it aside to cool slightly.
This crust not only adds structure but also infuses every bite with a subtle cinnamon flavor.
3. Prepare the Cheesecake Layer
The cheesecake filling is creamy and smooth, providing the perfect middle layer. Follow these steps:
- Beat softened cream cheese and granulated sugar in a large mixing bowl until the mixture is silky and free of lumps.
- Add vanilla extract and eggs, one at a time, mixing after each addition. Stir in the sour cream and a small amount of all-purpose flour until just combined. Avoid overmixing to keep the texture creamy.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula.
4. Mix the Snickerdoodle Dough
The top layer features chunks of snickerdoodle dough that bake into a cookie-like topping. To make it:
- Whisk together all-purpose flour, baking soda, and cream of tartar in a small bowl.
- In another bowl, cream softened butter with granulated and brown sugars until the mixture is light and fluffy. Add vanilla extract and an egg, mixing until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until a thick cookie dough forms.
Drop small spoonfuls of the snickerdoodle dough evenly over the cheesecake layer. It doesn’t need to cover the surface completely, as it will spread during baking.
5. Sprinkle the Cinnamon-Sugar Topping
A sprinkle of cinnamon-sugar is the finishing touch that gives these bars their signature flavor.
- Mix granulated sugar and ground cinnamon in a small bowl.
- Generously sprinkle this mixture over the snickerdoodle dough.
6. Bake the Bars
Place the assembled pan in the oven and bake for 30–35 minutes. You’ll know they’re done when the edges are set, but the center still has a slight jiggle.
Pro Tip: Resist the temptation to overbake! The bars will firm up as they cool.
7. Cool and Chill
Cooling the bars properly ensures they slice cleanly and hold their shape:
- Allow the pan to cool at room temperature until it’s no longer warm to the touch.
- Transfer the pan to the refrigerator and chill for at least 2 hours or overnight for the best results.
8. Slice and Serve
Once chilled, lift the bars out of the pan using the parchment overhang. Use a sharp knife to slice them into squares or rectangles. For clean edges, wipe the knife with a damp cloth between cuts.
Serving Suggestions
Snickerdoodle Cheesecake Bars are versatile and pair wonderfully with other treats. Here are a few ideas:
- Serve with a dollop of whipped cream or a drizzle of caramel sauce for added indulgence.
- Pair with a hot beverage like coffee, tea, or spiced cider for a cozy treat.
- Add fresh fruit, such as strawberries or raspberries, for a refreshing contrast.
Tips for Perfect Snickerdoodle Cheesecake Bars
- Room Temperature Ingredients: Allow the cream cheese, butter, and eggs to reach room temperature before starting. This ensures smooth mixing.
- Don’t Overmix the Cheesecake Batter: Overmixing can introduce too much air, leading to cracks during baking.
- Chill Thoroughly: Cooling is crucial for achieving clean slices and the perfect texture.
- Make Ahead: These bars taste even better the next day, as the flavors have more time to meld.
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Why You’ll Want to Make These Again and Again
This recipe isn’t just delicious—it’s a surefire way to impress your family, friends, or guests. The layers of cinnamon, creamy cheesecake, and buttery crust come together beautifully in every bite. Whether you’re baking for a special occasion or treating yourself, these Snickerdoodle Cheesecake Bars are bound to become a go-to favorite.
Check out the recipe card below for all the precise measurements and details. Enjoy your baking adventure!
Snickerdoodle Cheesecake Bars
4
servings30
minutes40
minutes300
kcalIngredients
- For the Crust:
1 ½ cups graham cracker crumbs (about 10–12 graham crackers)
½ cup unsalted butter, melted
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
- For the Cheesecake Filling:
16 ounces (2 packages) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream
1 tablespoon all-purpose flour
- For the Snickerdoodle Topping:
1 cup all-purpose flour
¼ teaspoon baking soda
¼ teaspoon cream of tartar
½ cup granulated sugar
½ cup packed brown sugar
½ cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
- For the Cinnamon-Sugar Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Directions
- Preheat and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan and line it with parchment paper, leaving some overhang for easy removal later. - Make the Crust
In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and cinnamon until the crumbs are fully moistened.
Press the mixture evenly into the bottom of the prepared pan, ensuring a firm and level crust.
Bake the crust for 8–10 minutes, or until lightly golden. Set it aside to cool slightly. - Prepare the Cheesecake Filling
In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy.
Mix in the vanilla extract. Add eggs one at a time, mixing gently after each addition.
Stir in the sour cream and flour, being careful not to overmix.
Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula. - Make the Snickerdoodle Dough
In a small bowl, whisk together the flour, baking soda, and cream of tartar.
In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the vanilla extract and egg, mixing until well incorporated. Gradually combine the dry ingredients with the wet ingredients to form a thick dough. - Assemble the Layers
Drop small chunks of the snickerdoodle dough evenly across the cheesecake layer. Don’t worry about covering the entire surface; the dough will spread as it bakes. - Add the Cinnamon-Sugar Topping
In a small bowl, mix the sugar and cinnamon. Sprinkle this mixture generously over the top of the snickerdoodle dough. - Bake the Bars
Place the pan in the oven and bake for 30–35 minutes. The edges should look set, and the center should have a slight jiggle.
Remove from the oven and let it cool to room temperature. - Chill and Slice
Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours or overnight for best results.
Use the parchment overhang to lift the bars out of the pan. Slice into squares or rectangles with a sharp knife, wiping the blade clean between cuts for neat edges. - Serve and Enjoy
Serve the bars chilled, and watch them disappear as everyone dives into their snickerdoodle-cheesecake delight!
Notes
- Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for a smoother batter.
Don’t Overbake: The cheesecake should still jiggle slightly in the center; it will set further as it cools.
Make Ahead: These bars are even better the next day, as the flavors meld beautifully after chilling
