These Homemade Snickerdoodle Cheesecake Bars combine the warm cinnamon-sugar flavors of classic snickerdoodle cookies with a rich, creamy cheesecake layer. Perfect for any occasion, these bars are easy to make and irresistibly delicious!
Why You’ll Love This Recipe
- The Best of Both Worlds – Snickerdoodle cookies meet creamy cheesecake.
- Easy to Make – Simple ingredients and straightforward steps.
- Perfect for Any Occasion – Great for parties, holidays, or an everyday treat.
- Make-Ahead Friendly – Store well for a convenient dessert option.
- Customizable – Add caramel, nuts, or extra cinnamon for variety.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Cream cheese (softened)
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter (melted)
- Cinnamon
- Graham cracker crumbs (or crushed snickerdoodle cookies)
Directions
- Preheat Oven – Set oven to 350°F (175°C) and grease a baking dish.
- Make the Crust – Mix graham cracker crumbs, melted butter, and cinnamon. Press into the baking dish.
- Prepare Cheesecake Layer – Beat cream cheese, sugar, eggs, and vanilla extract until smooth. Pour over the crust.
- Make Snickerdoodle Topping – Combine flour, baking powder, salt, cinnamon, and brown sugar. Sprinkle over the cheesecake layer.
- Bake – Bake for 30-35 minutes until set. Let cool completely.
- Chill and Serve – Refrigerate for at least 2 hours before cutting into bars.
Servings and Timing
- Servings: 12-16 bars
- Prep Time: 15 minutes
- Bake Time: 35 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 50 minutes
Variations
- Caramel Drizzle – Add a drizzle of caramel sauce for extra sweetness.
- Nutty Crunch – Sprinkle chopped pecans or walnuts on top.
- Extra Cinnamon Sugar – Dust more cinnamon sugar over the bars before baking.
- Gluten-Free Option – Use gluten-free graham crackers and flour alternatives.
Storage/Reheating
- Refrigeration – Store in an airtight container in the fridge for up to 5 days.
- Freezing – Freeze for up to 2 months; thaw in the fridge before serving.
- Serving Tip – Enjoy chilled or slightly warmed for a gooey texture.
FAQs
Can I use store-bought snickerdoodle cookies for the crust?
Yes! Crush them finely and mix with melted butter for an extra snickerdoodle flavor.
How do I prevent cracks in my cheesecake layer?
Avoid overmixing the batter and bake at a consistent temperature.
Can I make these bars in advance?
Absolutely! They taste even better after chilling overnight.
What’s the best way to cut clean slices?
Use a sharp knife and wipe it clean between cuts for neat bars.
Can I add chocolate chips?
Yes! Fold in mini chocolate chips for a fun twist.
How do I make these bars more firm?
Chilling for a longer time helps set the cheesecake layer properly.
Can I double the recipe?
Yes! Use a larger baking dish and adjust baking time accordingly.
Do these bars need to be refrigerated?
Yes, due to the cheesecake layer, keep them chilled until serving.
What can I serve with these bars?
A scoop of vanilla ice cream or a dollop of whipped cream pairs perfectly.
Can I use a different spice blend?
Sure! Try adding nutmeg or pumpkin spice for a seasonal variation.
Conclusion
These Homemade Snickerdoodle Cheesecake Bars are the ultimate dessert fusion—soft, cinnamon-sugar goodness paired with velvety cheesecake. Whether for a holiday gathering or a cozy night in, these bars are sure to be a hit. Try them today and enjoy every bite!
Print
Homemade Snickerdoodle Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Snickerdoodle Cheesecake Bars have a buttery snickerdoodle cookie crust, a rich and creamy cheesecake filling, and a cinnamon-sugar topping. They’re the perfect holiday dessert—easy to make and totally irresistible!
Ingredients
For the Snickerdoodle Crust & Topping:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 1 (8 oz) block cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon-Sugar Topping:
- 2 tbsp granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven – Set to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
- Make the snickerdoodle dough – In a bowl, whisk together flour, baking powder, salt, cream of tartar, and cinnamon. In a separate large bowl, cream the butter and sugar until light and fluffy. Mix in the egg and vanilla, then gradually add the dry ingredients.
- Press half the dough into the pan – Spread half of the snickerdoodle dough evenly into the bottom of the prepared pan.
- Prepare the cheesecake filling – Beat the cream cheese, sugar, egg, and vanilla until smooth. Pour over the snickerdoodle dough layer.
- Add the top layer – Gently drop small spoonfuls of the remaining snickerdoodle dough over the cheesecake layer and carefully spread it out.
- Sprinkle cinnamon sugar – In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the top.
- Bake – Place in the oven and bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Cool & chill – Let cool at room temperature for 30 minutes, then refrigerate for at least 2 hours before slicing.
- Slice & serve – Cut into bars and enjoy!
Notes
- Let the cheesecake bars fully chill for the best texture.
- For an extra gooey center, slightly underbake them and let them set in the fridge.
- Swap cinnamon sugar for a drizzle of caramel for extra decadence!
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
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