Dreamy Homemade Snickerdoodle Cheesecake Bars Recipe

Soft, buttery snickerdoodle cheesecake bars combine two beloved desserts into one irresistible treat.

Cinnamon swirls dance through a creamy cheesecake layer nestled between tender, classic snickerdoodle cookie bases.

The aroma of warm spices fills the kitchen with pure comfort and nostalgia.

Each bar promises a delightful blend of tangy cream cheese and sweet cinnamon-sugar goodness.

Crumbly edges and a silky center create a perfect textural contrast that melts in your mouth.

This dessert elevates your baking game with minimal effort and maximum flavor.

Dive into these decadent bars and watch everyone’s eyes light up with the first delicious bite.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 2 hours 50 minutes

Calories: 300 kcal

Servings: 11

All Ingredients In Homemade Snickerdoodle Cheesecake Bars

• Butter: Provides rich, creamy base that helps bind the crust together, select high-quality unsalted butter for best flavor.
• Granulated Sugar: Adds sweetness and helps create crisp texture, look for fine-grain sugar for smooth mixing.
• Brown Sugar: Delivers deeper caramel notes and moisture to the crust, choose fresh, soft brown sugar.
• Egg: Binds ingredients and adds structure, select fresh large eggs at room temperature.
• Vanilla Extract: Enhances overall flavor complexity, opt for pure vanilla extract over imitation.
• Flour: Creates structural foundation for crust, use all-purpose flour for consistent results.
• Baking Powder: Helps crust achieve light, tender texture, ensure it's fresh and not expired.
• Salt: Balances sweetness and amplifies other flavors, use fine kosher or sea salt.

• Cream Cheese: Provides creamy, tangy base, select full-fat Philadelphia-style cream cheese for best texture.
• Sugar: Sweetens and stabilizes cheesecake layer, use granulated white sugar for smooth incorporation.
• Vanilla Extract: Adds aromatic depth, choose pure vanilla for most authentic flavor.
• Eggs: Helps set and bind cheesecake layer, use room temperature eggs for smoother mixing.

• Granulated Sugar: Creates sweet, crystalline texture on top, select fine-grain sugar for even distribution.
• Ground Cinnamon: Delivers warm, spicy notes, choose fresh, high-quality ground cinnamon for robust flavor.

Tools To Use For Homemade Snickerdoodle Cheesecake Bars

• Baking Pan (9×13 inch): Essential for creating the perfect bar base with even layers.
• Parchment Paper: Ensures easy removal and clean cutting of the bars.
• Large Mixing Bowl: Perfect for combining crust ingredients and creating a soft dough.
• Medium Bowl: Ideal for preparing the smooth cheesecake layer.
• Small Bowl: Great for mixing the cinnamon-sugar topping.
• Electric Mixer: Helps cream butter, beat cream cheese, and achieve smooth consistency.
• Whisk: Necessary for mixing dry ingredients and ensuring even distribution.
• Spatula: Useful for spreading dough and cheesecake mixture evenly in the pan.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.

Steps To Bake Homemade Snickerdoodle Cheesecake Bars

• Crust Foundation

Create a buttery base by blending soft butter with sugars until fluffy. Gently fold in flour mixture to form a smooth dough. Press this delectable layer into a lined baking pan, creating a golden canvas for the cheesecake.

• Creamy Cheesecake Landscape

Whip cream cheese into a silky-smooth texture. Introduce eggs carefully, ensuring a luxurious, velvety consistency. Delicately spread this luscious layer over the prepared crust, creating a dreamy foundation.

• Cinnamon Magic Dust

Sprinkle a heavenly blend of sugar and warm cinnamon across the creamy surface. This magical dusting transforms the dessert into a fragrant, tempting treat that promises incredible flavor.

• Baking Transformation

Slide the pan into a preheated oven. Watch as the bars slowly set, developing a beautiful golden-edged profile. The kitchen will fill with an irresistible aroma of sweet, warm spices.

• Chilling and Serving

Allow the bars to cool completely, then refrigerate until firm. When ready, lift the entire creation from the pan using parchment edges. Slice into elegant squares that reveal beautiful layers of crust, cream, and cinnamon.

Tips To Make Homemade Snickerdoodle Cheesecake Bars Right

• Snickerdoodle Cheesecake Bars Pro Tips & Variations
• Room Temperature Magic: Always use room temperature cream cheese and eggs for the smoothest, creamiest cheesecake layer that blends perfectly without lumps.
• Crust Craving Alternatives: Swap traditional cookie crust with graham cracker crumbs or crushed gingersnap cookies for a different flavor profile that complements the snickerdoodle essence.
• Gluten-Free Friendly: Replace all-purpose flour with a gluten-free flour blend to make these bars accessible for those with wheat sensitivities without compromising taste or texture.
• Flavor Boosters: Enhance the cinnamon profile by adding a pinch of nutmeg or cardamom to the cinnamon-sugar topping for an extra warm, aromatic twist that elevates the classic snickerdoodle flavor.
• Make-Ahead Brilliance: These bars can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator, making them perfect for party planning or unexpected dessert cravings.

How To Serve Homemade Snickerdoodle Cheesecake Bars

• Cozy Dessert Pairing: Serve these delightful bars alongside a warm mug of spiced chai tea or hot apple cider for a comforting autumn-inspired treat that enhances the cinnamon flavors.
• Sweet Brunch Companion: Perfect for weekend brunches, pair these cheesecake bars with fresh berries, whipped cream, or a light dusting of powdered sugar to elevate the presentation and add a touch of elegance.
• Crowd-Pleasing Party Platter: Create a dessert spread by cutting bars into smaller bite-sized pieces, arranging them on a decorative platter with mini chocolate chips, caramel drizzle, or chopped nuts as optional garnishes for guests to enjoy.
• Creamy Beverage Match: Complement the rich cheesecake texture by serving with cold milk, creamy cappuccino, or a smooth vanilla latte to balance the sweet and tangy flavors of the snickerdoodle bars.

Store Homemade Snickerdoodle Cheesecake Bars With Care

• Fridge-Fresh Storage Strategy: Keep these delightful bars in an airtight container inside the refrigerator for up to 5 days. Stack them carefully between sheets of parchment paper to prevent sticking and maintain their gorgeous shape.
• Make-Ahead Magic: Prepare the entire dessert 2-3 days before your event. The cheesecake bars actually develop deeper, richer flavors when they sit in the refrigerator, making them perfect for advance preparation.
• Freezer-Friendly Option: Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container. These treats can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving for best texture and taste.
• Smart Portion Planning: Cut bars into smaller squares for parties or larger pieces for individual desserts. Use a sharp, clean knife wiped with hot water between cuts to achieve crisp, professional-looking edges that showcase the beautiful layers.

Heavenly Homemade Snickerdoodle Cheesecake Bars

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

• Total Time: 2 hours 50 minutes
• Yield: 11 1x

Print Recipe

Pin Recipe

Description

Snickerdoodle cheesecake bars blend cinnamon-sugar cookies with creamy cheesecake for an irresistible dessert. Delightful layers of classic flavors create a memorable treat you won’t want to miss.

---

Ingredients

Scale 1x2x3x

• 16 oz (450 g) cream cheese, softened
• 1 ½ cups (190 g) all-purpose flour
• ½ cup (115 g) unsalted butter, softened
• ½ cup (100 g) granulated sugar (for cheesecake layer)
• ½ cup (100 g) granulated sugar (for crust)
• ¼ cup (50 g) brown sugar
• 2 large eggs (for cheesecake layer)
• 1 large egg (for crust)
• 2 tbsps granulated sugar (for topping)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract (for cheesecake layer)
• 1 tsp vanilla extract (for crust)
• ½ tsp baking powder
• ¼ tsp salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pan Preparation: Line a 9×13-inch pan with parchment paper, creating overhanging edges for seamless removal.
2. Cookie Base Creation: Cream butter and sugars until fluffy, then blend in egg and vanilla extract until fully integrated. Sift flour, baking powder, and salt, then gently fold into the butter mixture to form a uniform dough.
3. Dough Layering: Press the cookie dough evenly across the prepared pan, establishing a compact foundation for the cheesecake layer.
4. Cheesecake Mixture Development: Whip cream cheese until silky, gradually incorporating sugar, vanilla extract, and eggs, ensuring smooth and consistent blending.
5. Layer Assembly: Pour the cheesecake mixture over the cookie base, spreading uniformly across the surface.
6. Cinnamon Topping: Sprinkle a delicate mixture of ground cinnamon and granulated sugar over the cheesecake layer.
7. Baking Process: Slide the pan into a preheated 350°F oven, baking 30-35 minutes until the center sets and loses its liquid movement.
8. Cooling and Setting: Remove from oven and allow to cool completely at room temperature, then refrigerate for two hours to enhance flavor and texture.
9. Serving Preparation: Lift the entire dessert using parchment paper handles, slice into elegant squares, and serve chilled.

Notes

• Calibrate Butter Temperature: Ensure butter is softened but not melted for optimal cookie dough texture and consistent mixing.
• Control Mixing Technique: Avoid overmixing cheesecake batter to prevent air bubbles and maintain smooth, creamy consistency.
• Watch Baking Precision: Check doneness by gentle center jiggle – it should slightly wobble but not appear liquid to prevent overbaking.
• Chill for Flavor Development: Refrigerate bars for minimum two hours, allowing flavors to meld and texture to stabilize perfectly.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 300
• Sugar: 23 g
• Sodium: 180 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg