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Homemade Snickerdoodle Cheesecake Bars

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  • Author: Maria B. Evans
  • 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

Units Scale
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