Snickerdoodle Cheesecake Bars

The delicious flavor of a snickerdoodle cookie and cheesecake are combined to make these snickerdoodle cheesecake bars a tasty cookie bar treat.

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There is nothing better than a sweet, gooey cheesecake bar and these snickerdoodle cheesecake bars are no exception. This recipe has all the flavors of classic snickerdoodle cookies with a creamy cheesecake layer and crumbly cinnamon sugar crust on top.

Our s’mores bars and peanut butter dream bars are two more of our best easy recipes for decadent bars that you will love.

Snickerdoodle Cheesecake Bars Ingredients

You’ll need:

For the Crust Layer

• 2½ cups all-purpose flour
• 1½ teaspoons cinnamon, divided into 1 teaspoon and ½ teaspoon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups granulated sugar, divided into ½ cup and 1½ cups
• 1 cup unsalted butter, very soft
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

For the Cheesecake Layer

• 2 (8-ounce packages) cream cheese, room temperature
• 1 cup powdered sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

PRO TIP:

If you wanted to make these snickerdoodle bars really easy, you could use a premade sugar cookie dough and assemble the recipe from Step Seven.

How to Make This Snickerdoodle Cheesecake Bars Recipe

STEP ONE: Preheat the oven to 350°F. Spray a 9×13 glass baking dish with baking spray (like Baker’s joy). Set aside.

STEP TWO: In a large mixing bowl with a hand mixer, cream together the cream cheese, powdered sugar, eggs, vanilla extract and salt for 1 to 2 minutes or until smooth.

STEP THREE: In a medium bowl, combine the all-purpose flour, 1 teaspoon cinnamon, baking soda, and salt. Set dry ingredients aside.

STEP FOUR: In a small bowl, stir together ½ cup granulated sugar and the remaining ½ teaspoon cinnamon. Set aside.

STEP FIVE: In a large bowl, cream together, on low speed, the unsalted butter and remaining 1½ cups granulated sugar for 1 to 2 minutes or until light and fluffy. Add the vanilla extract and the eggs, one at a time, and continue to mix for another 1 to 2 minutes or until the eggs are completely incorporated.

STEP SIX: Add the flour mixture to the butter mixture and mix on low, just until combined. Do not over mix.

STEP SEVEN: Press two-thirds of the snickerdoodle dough mixture into an even layer in the bottom of the pan. You will reserve the remaining dough for the topping.

STEP EIGHT: Sprinkle 2 to 3 tablespoons of the cinnamon-sugar mixture evenly over the snickerdoodle cookie dough.

STEP NINE: Spread the cheesecake mixture into an even layer over the snickerdoodle layer, then drop pieces of the remaining dough randomly over the cheesecake layer.

STEP TEN: Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the cheesecake layer.

STEP ELEVEN: Bake for 45 minutes or until the edges are lightly golden and the center has set.

STEP TWELVE: Allow the snickerdoodle cheesecake bars to cool completely on the counter before slicing and serving.

How to Serve

You can serve these easy snickerdoodle cheesecake bars chilled or at room temperature. These tasty bars are the perfect treat any time of year. The snickerdoodle cookie layer will remind you of your favorite snickerdoodle cookie recipe and the cream cheese will make this treat extra indulgent.

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Storage

IN THE FRIDGE: Leftover bars can be stored, in an airtight container, for up to 4 days in the refrigerator.

IN THE FREEZER: These cookie bars can be frozen for up to three months in an airtight container.

A creamy cheesecake filling and snickerdoodle cookie crust make these delightful bars a winner in our book. You can’t go wrong with the delicious snickerdoodle flavors. These bars are perfect for sharing or enjoying yourself.

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Snickerdoodle Cheesecake Bars

5 from 1 vote

The delicious flavor of a snickerdoodle cookie and cheesecake are combined to make these snickerdoodle cheesecake bars a tasty cookie bar treat.

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 12

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Ingredients

  

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Crust layer

• 2½ cups all-purpose flour
• 1½ teaspoons cinnamon divided into 1 teaspoon and ½ teaspoon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups granulated sugar divided into ½ cup and 1½ cups
• 1 cup unsalted butter very soft
• 2 large eggs room temperature
• 1 teaspoon vanilla extract

Cheesecake layer

• 16 ounces cream cheese room temperature (two 8-ounce packages)
• 1 cup powdered sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

 

• Preheat the oven to 350°F. Spray a 9×13 glass baking dish with baking spray (like Baker’s joy). Set aside.
• In a large mixing bowl, cream together the cream cheese, powdered sugar, eggs, vanilla extract and salt for 1 to 2 minutes or until smooth.
• In a medium bowl, combine the all-purpose flour, 1 teaspoon cinnamon, baking soda, and salt. Set aside.
• In a small bowl, stir together ½ cup granulated sugar and the remaining ½ teaspoon cinnamon. Set aside.
• In a large mixing bowl, cream together, on low speed, the unsalted butter and remaining 1½ cups granulated sugar for 1 to 2 minutes or until light and fluffy. Add the vanilla extract and the eggs, one at a time, and continue to mix for another 1 to 2 minutes or until the eggs are completely incorporated.
• Add the flour mixture to the butter mixture and mix on low, just until combined. Do not over mix.
• Press two-thirds of the dough into an even layer onto the bottom of the prepared baking dish. You may need to wet your fingers slightly to help push the dough into an even layer. You will reserve the remaining dough for the topping.
• Sprinkle 2 to 3 tablespoons of the cinnamon-sugar mixture evenly over the dough.
• Spread the cream cheese mixture into an even layer over the bottom layer of dough, then drop pieces of the remaining dough randomly over the cheesecake layer.
• Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the snickerdoodle cheesecake bars.
• Bake for 45 minutes or until the edges are lightly golden and the center has set.
• Allow the snickerdoodle cheesecake bars to cool completely on the counter before slicing and serving.

Notes

PRO TIP: If you wanted to make these snickerdoodle bars really easy, you could use a premade sugar cookie dough and assemble the recipe from Step Seven.

 

PRO TIP: Make sure you use room temperature cream cheese so that you don’t end up with lumps in your cream cheese filling.

 

PRO TIP: For this recipe, you want to make sure your unsalted butter is very soft at room temperature but NOT melted. If the butter is melted, then your cookie batter will be too hard to work with.

 

PRO TIP: You may need to wet your fingers slightly to help push the dough into an even layer.

Nutrition

Calories: 554kcal | Carbohydrates: 65g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 339mg | Potassium: 111mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1071IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

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