Snickerdoodle cheesecake bars save the day when you can’t decide between cookies and cheesecake. (And honestly, why should you have to choose?)
This indulgent dessert features a buttery graham cracker crust cradling a velvety layer of classic cheesecake. The best part? It’s topped with Snickerdoodle cookie dough and cinnamon sugar.
These treats are rich, sweet-tooth-satisfying, and perfectly portioned into bars for easy sharing.
However, once you taste one, sharing might become optional!
Why You’ll Love These Snickerdoodle Cheesecake Bars
Two Desserts in One: These bars combine the best of both worlds. They feature creamy, rich cheesecake and the classic cinnamon-sugar goodness of Snickerdoodle cookies.
Crowd-Pleaser: Tangy cream cheese, sweet cinnamon sugar, and buttery snickerdoodle dough create a balanced, irresistible dessert. They’re tantalizing and will please any crowd.
Easy to Serve: These bars are baked in a single pan and cut into squares. This makes them easy to transport and serve at parties and potlucks.
Make-Ahead Friendly: These bars must chill for at least 2 hours or overnight. So, they’re an ideal dessert to prepare in advance for stress-free entertaining.
Ingredients
- Graham Cracker Crumbs: They create a sturdy, sweet base to add texture and classic cheesecake crust flavor.
- Unsalted Butter: It binds the crust together and adds richness. Using unsalted allows for better control of the salt content.
- Granulated and Brown Sugar: Granulated sugar sweetens and helps create structure. Brown sugar adds moisture and caramel notes to the Snickerdoodle layer.
- Ground Cinnamon: It provides the warm, spicy flavor characteristic of Snickerdoodles.
- Cream Cheese: It provides a creamy texture and tangy flavor. Use softened cream cheese for a smooth consistency.
- Vanilla Extract: It adds depth and warmth to the cheesecake and cookie layers.
- Eggs: They help bind ingredients and create proper texture in both layers.
- Sour Cream: It adds moisture and tanginess to cheesecake filling.
- All-Purpose Flour: It provides structure to cheesecake filling and creates the proper cookie texture in the Snickerdoodle layer.
- Baking Soda: The leavening agent helps the Snickerdoodle layer rise and become soft and chewy.
- Cream of Tartar: It brings distinctive tangy flavor and chewy texture.
How to Make Snickerdoodle Cheesecake Bars
These bars are quick, easy, and perfect for making ahead!
1. Prep. Preheat your oven to 350°Fahrenheit. Grease and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl. Mix until the crumbs are moistened.
2. Bake the crust. Press the mixture firmly into the prepared pan to form an even crust. Bake for 8–10 minutes, until the crust is lightly golden. Set aside to cool slightly.
3. Make the cheesecake. Add the softened cream cheese and sugar to a large mixing bowl. Beat with an electric mixer until smooth and creamy. Add the vanilla extract, eggs (one at a time), sour cream, and flour. Mix until just combined, being careful not to overbeat. Pour the cheesecake mixture over the crust, spreading it into an even layer.
4. Prep the Snickerdoodle layer. Whisk the flour, baking soda, and cream of tartar in another bowl. Set aside. Cream the softened butter, granulated sugar, and brown sugar in a third bowl until light and fluffy. Add the vanilla and egg to the butter mixture and beat until well combined.
5. Combine. Gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be thick and cookie-like.
6. Assemble. Use your hands or a spoon to drop small chunks of the Snickerdoodle dough evenly over the cheesecake layer. It doesn’t have to cover it entirely; the dough will spread as it bakes.
7. Add the cinnamon sugar. Mix the granulated sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar mixture generously over the top of the Snickerdoodle dough.
8. Bake. Bake for 30–35 minutes or until the edges are set and the center jiggles slightly. The Snickerdoodle layer should be lightly golden.
9. Cool and chill. Remove the pan from the oven and allow it to cool to room temperature. Once cooled, transfer the bars to the refrigerator and chill for at least 2 hours (or overnight) for best results.
10. Slive and serve. Use the parchment paper to lift the bars from the pan. Slice into squares, wiping the knife between cuts for cleaner edges. Serve chilled, and enjoy the Snickerdoodle-cheesecake goodness!
Tips for the Best Snickerdoodle Cheesecake Bars
Here are some of my best tips for irresistible bars.
- Room temperature is key. The cream cheese, butter, and eggs should be at room temperature before mixing. This is the best way to achieve a smooth texture without lumps.
- Be firm! Press the mixture firmly into the pan. This creates a stable base that won’t crumble when cutting and serving.
- Don’t overmix! Mix the cheesecake filling just until combined to prevent incorporating too much air. This can cause cracks during baking.
- Don’t skimp on the topping. Add the cinnamon sugar generously over the Snickerdoodle dough for that signature flavor and crunch.
- Don’t overbake! Remove the bars from the oven when the center jiggles slightly. They will continue setting as they cool, ensuring a creamy texture.
- Switch up the flavor. Try an Oreo or shortbread crust for a twist. Add chocolate chips to the snickerdoodle dough for extra indulgence.
How to Store
Keep your bars fresh and ready for devouring with these steps.
To Store: Store the bars in an air-tight container and refrigerate for 5 days. For the best results, separate the layers with parchment paper to prevent sticking.
To Freeze: Wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.
Snickerdoodle Cheesecake Bars
16
servings20
minutes45
minutes393
kcalThese Snickerdoodle cheesecake bars are creamy, dreamy, and impossible to resist! The combo of cream cheese, cinnamon, and graham crackers is just incredible.
Ingredients
- For the Crust:
1 1/2 cups graham cracker crumbs (about 10–12 graham crackers)
1/2 cup unsalted butter, melted
1 tablespoon granulated sugar
1 teaspoon ground cinnamon
- For the Cheesecake Filling:
16 ounces (2 packages) cream cheese, softened
3/4 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
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup unsalted butter, softened
1 teaspoon vanilla extract
1 large egg
- For the Cinnamon-Sugar Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°Fahrenheit. Grease and line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a medium bowl. Mix until the crumbs are moistened.
- Press the mixture firmly into the prepared pan to form an even crust. Bake for 8–10 minutes, until the crust is lightly golden. Set aside to cool slightly.
- Add the softened cream cheese and sugar to a large mixing bowl. Beat with an electric mixer until smooth and creamy. Add the vanilla extract, eggs (one at a time), sour cream, and flour. Mix until just combined, being careful not to overbeat. Pour the cheesecake mixture over the crust, spreading it into an even layer.
- Whisk the flour, baking soda, and cream of tartar in another bowl. Set aside. Cream the softened butter, granulated sugar, and brown sugar in a third bowl until light and fluffy. Add the vanilla and egg to the butter mixture and beat until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be thick and cookie-like.
- Use your hands or a spoon to drop small chunks of the snickerdoodle dough evenly over the cheesecake layer. It doesn’t have to cover it entirely; the dough will spread as it bakes.
- Mix the granulated sugar and cinnamon in a small bowl. Sprinkle the cinnamon-sugar mixture generously over the top of the snickerdoodle dough.
- Bake for 30–35 minutes or until the edges are set and the center jiggles slightly. The snickerdoodle layer should be lightly golden.
- Remove the pan from the oven and allow it to cool to room temperature. Once cooled, transfer the bars to the refrigerator and chill for at least 2 hours (or overnight) for best results.
- Use the parchment paper to lift the bars from the pan. Slice into squares, wiping the knife between cuts for cleaner edges. Serve chilled, and enjoy the snickerdoodle-cheesecake goodness!
Notes
- The cream cheese, eggs, and butter should be at room temperature for smooth blending.
- Don’t overbake. The cheesecake should have a slight jiggle in the center. It will continue to set as it cools.
- These bars are great for making ahead, as the flavors develop even more after a day in the fridge.
