Snickerdoodle Cheesecake Bars

Name: Snickerdoodle Cheesecake Bars
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 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; 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); 1 teaspoon vanilla extract; 2 large eggs, (room temperature)

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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Table of Contents

Snickerdoodle Cheesecake Bars Ingredients
Substitutions And Additions
How To Make This Snickerdoodle Cheesecake Bars Recipe
Troubleshooting This Recipe
How To Serve These Cheesecake Snickerdoodle Bars
When To Serve
Storing These Snickerdoodle Cream Cheese Bars
Frequently Asked Questions
More Cheesecake Bar Recipes
JUMP TO RECIPE
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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.

Snickerdoodle cream cheese bars have a delightful taste that combines the flavors of a classic snickerdoodle cookie with the creamy richness of cheesecake.

Here’s what you can expect in terms of taste:

Snickerdoodle Crust: The bottom layer tastes like a snickerdoodle cookie, which is typically characterized by a sweet and slightly buttery flavor with hints of vanilla and a gentle tang from cream of tartar. It has a soft and slightly chewy texture.
Cream Cheese Filling: The cream cheese layer adds a creamy, tangy, and slightly sweet component to the bars. It provides a smooth and rich contrast to the snickerdoodle crust.
Cinnamon Sugar Topping: The cinnamon sugar topping on the bars adds a warm, spiced sweetness with a prominent cinnamon flavor. It complements the buttery and vanilla notes from the snickerdoodle crust.

Snickerdoodle Cheesecake Bars Ingredients

snickerdoodle cheesecake bars raw ingredients that are labeled

For this snickerdoodle cream cheese recipe, you’ll need:

For The Cheesecake Layer:

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

For The Crust Layer:

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

PRO TIP:

If you wanted to make these Snickerdoodle bars even easier, you could use a premade sugar cookie dough and assemble the recipe from step seven.

Substitutions And Additions

CINNAMON CHIPS: If you can find them, you can add regular or mini cinnamon chips to your Snickerdoodle batter for an extra burst of cinnamon.

If you can’t find cinnamon chips, you could also substitute butterscotch chips in this recipe.

CINNAMON: To experiment with flavors, try using pumpkin pie spice instead of cinnamon.

It will infuse a warm blend of spices that complements the sweetness of the bars.

VANILLA EXTRACT: For a different dimension, swap vanilla extract with almond extract. This adds a nutty aroma that pairs well with the cinnamon-spiced crust.

How To Make This Snickerdoodle Cheesecake Bars Recipe

Let’s walk through the easy steps to making the cinnamon crust, followed by the creamy cheesecake and crumbly topping.

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 one to two minutes or until smooth. Set the cheesecake mixture aside.

cream cheese, powdered sugar, eggs, vanilla extract and salt blended together in a bowl

OUR RECIPE DEVELOPER SAYS

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

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

all-purpose flour, cinnamon, baking soda, and salt folded together in a bowl

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

STEP FIVE: In a separate large bowl, cream together on low speed, the unsalted butter and remaining 1½ cups granulated sugar for one to two minutes or until light and fluffy.

Add the vanilla extract and the eggs, one at a time, and continue to mix for another one to two minutes or until the eggs are completely incorporated.

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.

vanilla and eggs blended into the sugar mixture in a bowl

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

flour combined into the butter mixture in a bowl

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

PRO TIP:

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

STEP EIGHT: Sprinkle two to three tablespoons of the cinnamon-sugar mixture evenly over the Snickerdoodle cookie dough.

cinnamon sugar mixture sprinkled on top of the dough mixture in the baking dish

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.

cream cheese mixture spread over the dough then topped with drops of the remaining 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.

bars baking in a baking dish and placed on a cooling rack

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

Troubleshooting This Recipe

Dough Too Crumbly

If the snickerdoodle dough is too crumbly and doesn’t come together, you can add a tablespoon of milk or water at a time until it reaches the desired consistency.

Make sure your butter is softened but not melted. Softened butter should be pliable but not overly greasy.

Bars Are Overcooked

Overbaking can lead to dry bars. Be sure to follow the recommended baking time closely.

Check the oven temperature with an oven thermometer to ensure it’s accurate, as an oven that runs too hot can result in overcooked bars.

Bars Stick to the Pan

Line the baking pan with parchment paper, leaving overhangs on two opposite sides. This makes it easier to lift the bars out of the pan after cooling, reducing the chances of sticking.

You can also lightly grease the parchment paper or use a non-stick cooking spray to further prevent sticking.

How To Serve These Cheesecake Snickerdoodle Bars

Plate the bars individually or on a dessert platter for sharing with family and friends. Consider using decorative dessert plates or serving them on pretty cake stands for a special presentation.

For a comforting dessert, warm cheesecake bars can be served with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.

You can also dust them with powdered sugar or add a dollop of whipped cream for an extra touch of sweetness and presentation. A sprinkle of cinnamon or a small pinch of ground cinnamon on top of each bar can enhance the flavor.

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The Snickerdoodle cookie layer will remind you of your favorite Snickerdoodle cookie recipe, and the cream cheese will make this treat extra indulgent.

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

When To Serve

Dessert for Family Dinners: Serve Snickerdoodle Cream Cheese Bars as a delightful dessert at family dinners or gatherings. They are a crowd-pleaser and can be enjoyed by people of all ages.

Potluck Parties: These bars are a great addition to potlucks and social gatherings. They are easy to transport, cut into serving-sized pieces, and share with friends and colleagues.

Holiday Desserts: Snickerdoodle Cream Cheese Bars make a wonderful holiday dessert option, especially during Thanksgiving, Christmas, or any other festive occasion. The warm, spiced flavors are perfect for the holiday season.

Bake Sales: You can bake a batch of these bars to contribute to a school or community bake sale. Their delicious flavor and attractive appearance can help raise funds for a good cause.

Afternoon Tea or Coffee: Serve these bars alongside a hot cup of tea or coffee for a cozy afternoon treat. They pair well with hot beverages and are a great way to relax and unwind.

Special Occasions: Consider serving these bars at special occasions such as birthdays, anniversaries, or even as a sweet surprise for someone you care about.

Weeknight Treats: There’s no need to wait for a special occasion to enjoy Snickerdoodle cream cheese bars.

Storing These Snickerdoodle Cream Cheese Bars

Here are some guidelines to storing leftover Snickerdoodle bars to enjoy later:

Storing In The Fridge

Place them in an airtight container or cover the baking pan tightly with plastic wrap or aluminum foil.

Leftover bars can be stored in an airtight container for up to four days in the refrigerator.

Before serving, simply remove them from the refrigerator and let them sit at room temperature for about 15-20 minutes. This allows them to soften slightly for a better texture.

Storing In The Freezer

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

Cut the bars into individual squares or rectangles.
Place the bars on a baking sheet lined with parchment paper, ensuring they are not touching each other.
Freeze them for a few hours or until they are firm.
Once frozen, transfer the bars to an airtight container or resealable freezer bags, separating layers with parchment paper to prevent sticking.
Label the container or bags with the date for reference.

When you’re ready to enjoy the bars, take them out of the freezer and let them thaw in the refrigerator overnight.

You can also microwave individual bars for a few seconds to speed up the process if needed.

close up shot of snickerdoodle cheesecake bars in a baking dish

When you take a bite of these Snickerdoodle cheesecake bars, you’ll experience a combination of textures and flavors.

The sweetness of the cookie-like crust, the creaminess of the cheesecake layer, and the warm cinnamon-sugar topping all come together. Overall, they are sweet, slightly tangy, and warmly spiced, making them a crowd-pleasing treat.

Frequently Asked Questions

Can I freeze these easy cheesecake bars?

These easy cheesecake bars can be frozen in an airtight container for up to three months.

How do you know when cheesecake bars are done baking?

The bars should come out of the oven when the tops are golden brown.

Do I have to store these cheesecake bars in the fridge?

Because they contain cream cheese, it is best to keep these fantastic bars in the fridge to keep them fresh.

More Cheesecake Bar Recipes

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

Cook Time 45

Total Time 50

Servings

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Ingredients

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

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
1 teaspoon vanilla extract
2 large eggs, room temperature

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. Set cheesecake mixture aside.
In a separate medium bowl, combine the all-purpose flour, 1 teaspoon of cinnamon, baking soda, and salt. Set the flour mixture aside.
In a separate small bowl, stir together ½ cup granulated sugar and the remaining ½ teaspoon cinnamon. Set the cinnamon-sugar mixture aside.
In a separate 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 the Snickerdoodle cookie dough.
Press two-thirds of the Snickerdoodle cookie 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 cheesecake mixture into an even layer over the bottom layer of dough, then drop pieces of the remaining cookie 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

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.
Make sure you use room temperature cream cheese so that you don’t end up with lumps in your cream cheese filling.
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.
You may need to wet your fingers slightly to help push the dough into an even layer.

Nutrition

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Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars Ingredients

Substitutions And Additions

How To Make This Snickerdoodle Cheesecake Bars Recipe