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 Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Keyword: Snickerdoodle Cheesecake Bars Recipe

Servings:

Calories: 554kcal

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 9x13 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