If you love the cozy warmth of snickerdoodles paired with the rich, creamy delight of cheesecake, then you are absolutely going to adore this Snickerdoodle Cheesecake Bars Recipe. This dessert brings together a buttery cinnamon-sugar crust, a luscious cheesecake center, and a delightful cinnamon swirl top, creating the kind of treat that feels like a hug in every bite. It’s simple enough for a weekend baking session but special enough to impress friends and family at any gathering. Get ready to make your kitchen smell irresistibly sweet and your taste buds dance with joy!
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays an important role in building the layers of flavor and texture that make these bars unforgettable. From the tangy cream cheese to the perfectly spiced snickerdoodle crust, every component matters.
- Cream cheese (2 packages, softened): The star of the cheesecake filling, adding that creamy, smooth texture and tangy flavor.
- Granulated sugar (1½ cups total): Sweetens both the crust and filling, balancing the tartness of the cream cheese while enhancing the cinnamon taste.
- Eggs (4 large): Provide structure and richness to the chewy crust and creamy cheesecake layers.
- Vanilla extract (2 teaspoons): Adds a warm, fragrant backdrop to all of the flavors.
- All-purpose flour (2¼ cups): The foundation of the snickerdoodle crust, giving it that tender but sturdy crumb.
- Salt (1 teaspoon): A pinch that elevates and balances the sweetness.
- Baking soda (½ teaspoon): Helps the crust rise slightly for the classic snickerdoodle texture.
- Unsalted butter (¾ cup, softened): Brings richness and moisture, tenderizing the crust while locking in buttery flavor.
- Brown sugar (½ cup, packed): Adds a caramel-like depth that complements the cinnamon perfectly in the crust.
- Ground cinnamon (1½ teaspoons plus additional): The defining spice that turns ordinary bars into snickerdoodle magic.
- Granulated sugar and cinnamon for topping (2 Tbsp sugar and 1 tsp cinnamon): The final dusting that gives these bars their iconic snickerdoodle crackled look.
How to Make Snickerdoodle Cheesecake Bars Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350ºF. This ensures your bars bake evenly right from the start. Spray a 9×13-inch cake pan with nonstick cooking spray, then line it with parchment paper leaving some overhang on the sides — this will make it easy to lift the bars out once baked. Having everything ready makes the assembly smooth and stress-free.
Step 2: Make the Snickerdoodle Crust
In a large bowl, combine your softened butter with both sugars, beating until fluffy and creamy. This step is key to getting that melt-in-your-mouth texture. Add in the eggs and vanilla extract, mixing until just combined. In a separate bowl, whisk together the flour, baking soda, salt, and 1½ teaspoons of ground cinnamon — this spice blend is what transforms your crust from simple to sensational. Gradually mix the dry ingredients into the wet until fully incorporated. Press half of this dough evenly into the prepared pan; this will form the chewy cinnamon base for the cheesecake to shine upon.
Step 3: Whip Up the Cream Cheese Filling
Beat the softened cream cheese and ½ cup granulated sugar until smooth and creamy — no lumps allowed! Then add the eggs and vanilla extract, mixing just until everything is well combined. This filling needs to be silky and thick to contrast beautifully with the snickerdoodle crust’s texture. Pour and smooth this luscious filling over the crust layer in your pan, making sure to cover every corner.
Step 4: Top and Swirl
Take the remaining dough and crumble it over the cheesecake layer as evenly as possible — don’t worry if it looks a little rustic; that’s part of the charm. Then, combine the 2 tablespoons sugar and 1 teaspoon cinnamon to sprinkle generously on top. This sweet cinnamon topping will caramelize slightly during baking, creating that signature snickerdoodle crackled finish. Pop the pan into the oven and bake for about 35 minutes, or until the edges are set and the center jiggles slightly. Once out, allow it to cool completely before lifting out with the parchment paper.
How to Serve Snickerdoodle Cheesecake Bars Recipe
Garnishes
These bars are delightful on their own, but adding a dollop of whipped cream or a light dusting of powdered sugar can make them look and taste extra special. If you want to embrace the cinnamon theme fully, a sprinkle of cinnamon powder or a few toasted nuts on top will add a lovely crunch and warmth.
Side Dishes
Serve your Snickerdoodle Cheesecake Bars alongside a scoop of vanilla ice cream or a fresh berry compote for a balance of cool, creamy, and fruity notes. A hot cup of coffee or spiced chai tea also makes a wonderful companion to these bars, enhancing the cozy vibes of the dessert.
Creative Ways to Present
Cut these bars into bite-sized squares for party platters, layering them with alternating flavors of frosting for fun party treats, or stack them with a drizzle of caramel or chocolate sauce for an indulgent finishing touch. Wrapping individual bars in parchment and tying with a ribbon also makes them perfect gifts!
Make Ahead and Storage
Storing Leftovers
After baking, store any leftover cheesecake bars in an airtight container in the refrigerator. They stay fresh and creamy for up to 4 days, making them perfect to enjoy throughout the week. Leaving them chilled also helps maintain the texture and keeps the cinnamon topping from getting soggy.
Freezing
If you want to prepare these bars well in advance, they freeze beautifully. Wrap the entire pan tightly with plastic wrap and then foil, or freeze individual bars wrapped in plastic and foil after cutting. When frozen, they’ll keep for up to 3 months without losing their delicious flavor and texture.
Reheating
To enjoy frozen Snickerdoodle Cheesecake Bars Recipe at their best, thaw them overnight in the fridge. You can eat them cold or warm them gently in the microwave for 10 to 15 seconds if you like a softer, creamier bite. Avoid overheating to preserve their perfect creaminess.
FAQs
Can I use low-fat cream cheese for this recipe?
While you can substitute low-fat cream cheese to reduce calories, keep in mind it may affect the creamy richness and texture of the cheesecake layer. Full-fat cream cheese delivers the best classic taste.
What’s the best way to get clean bars when cutting?
Use a sharp, thin-bladed knife dipped in hot water and wiped dry between cuts. This warms and cleans the knife for smooth, clean edges every time.
Can I make these bars gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure your baking soda is gluten-free as well.
How long does it take for the bars to set after baking?
Letting the bars cool completely in the pan and then chilling them in the fridge for at least 2 hours helps the cheesecake layer to set perfectly, making slicing easier.
Can I add mix-ins like chocolate chips or nuts?
Yes, adding mini chocolate chips or chopped nuts to the crust or filling adds delightful texture and flavor. Just fold them in lightly before assembling the layers.
Final Thoughts
There’s nothing quite like sinking your teeth into a dessert that combines the comforting flavors of snickerdoodle cookies with the lusciousness of cheesecake. This Snickerdoodle Cheesecake Bars Recipe is truly a crowd-pleaser, perfect for cozy nights, celebrations, or anytime you want to treat yourself. Give it a try — I promise it will quickly become one of your favorite go-to recipes that you’ll want to make over and over again!
Print
Snickerdoodle Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 18 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious Snickerdoodle Cheesecake Bars combine the classic cinnamon-sugar flavors of snickerdoodles with a creamy, tangy cheesecake layer in a convenient bar form. These treats feature a buttery snickerdoodle crust and topping with a smooth cheesecake filling, perfect for celebrations or everyday indulgence.
Ingredients
Cheesecake Filling
- 2 (8-oz) packages cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Snickerdoodle Crust and Topping
- 2¼ cups all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ tsp ground cinnamon
- 2 Tbsp granulated sugar (for sprinkling)
- 1 tsp ground cinnamon (for sprinkling)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC). Spray a 9×13-inch cake pan with nonstick cooking spray and line it with parchment paper, leaving an overhang on the sides to easily lift the bars out later. Set the pan aside.
- Make Snickerdoodle Dough: In a large mixing bowl, combine the flour, salt, and baking soda. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. Beat in the eggs and vanilla extract until well combined. Gradually add the dry ingredients into the wet mixture and stir until a smooth dough forms.
- Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, eggs, and vanilla extract, mixing until creamy and fully incorporated without lumps.
- Assemble and Bake: Reserve about one cup of the snickerdoodle dough for the topping. Press the remaining dough evenly into the bottom of your prepared pan to form the crust. Pour the cheesecake filling over the crust and smooth the top. Crumble the reserved dough over the cheesecake layer. Mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon and sprinkle evenly over the top. Bake in the preheated oven for 35 minutes or until the cheesecake is set and the topping is golden. Allow bars to cool completely before cutting into 18 squares. Chill for best results.
Notes
- Make sure the cream cheese and butter are softened to room temperature for a smooth batter.
- Line the pan with parchment paper for easy removal of bars.
- Allow the bars to cool completely and chill before slicing to ensure clean cuts.
- Store leftovers covered in the refrigerator for up to 5 days.
- These bars can be served chilled or at room temperature.
