Snickerdoodle Cheesecake Bars

Homemade Snickerdoodle Cheesecake Bars are the best combination of a classic cinnamon cookie fused with a creamy cheesecake filling, then sweetly sprinkled with cinnamon sugar, and baked into a delicious dessert bar. This recipe is so easy to prepare in only 5 minutes, then it’s placed in the oven to create a completely made-from-scratch treat in under an hour!

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Best Snickerdoodle Cheesecake Bars

This Snickerdoodle Cheesecake Bars recipe combines my favorite snickerdoodle cookie with a smooth and creamy cheesecake to create a two-in-one treat.

These delicious bars have three distinct layers: the Snickerdoodle cookie base, the cheesecake filling, and a topping of cookie pieces that are finished with a cinnamon sugar dusting. It’s the ultimate cookie bar easily made with the best of both flavors and textures in every bite.

I love how these Snickerdoodle Cheesecake Bars have a soft and chewy crust that is sturdy enough to hold the creamy filling and drops of dough. There are hints of vanilla and sweet cinnamon throughout; it’s the perfect slice of sugar cookie that’s been stuffed and set into the best-baked bar. And because my cookie dough requires no chilling in the fridge, this dessert is quick to make and can be in the oven, sliced, and served (and sitting happily in your stomach) quicker than any rival recipe!

If you like cheesecake, then you will love my Pecan Pie Cheesecake, Classic Cheesecake, Cheesecake Brownies, and my Lemon Cheesecake Bars.

Ingredients / Shopping List

• All-purpose flour
• Cinnamon
• Baking soda
• Salt
• Granulated sugar
• Unsalted butter
• Eggs
• Vanilla extract
• Cream cheese
• Powdered sugar

Recommended Tools to Make this Recipe

• 9×13 glass baking dish
• Baking spray (like Baker’s joy)
• Mixing bowls
• Measuring tools
• Hand mixer

How to Make the Snickerdoodle Cheesecake Barsr

This homemade Cheesecake Bars recipe is so easy to prepare in 5 quick minutes. Simply make your cookie dough, form the cheesecake filling, assemble the bars, and bake them into the best tasting combination of a 2-in-1 dessert treat.

1. Cream the cream cheese, powdered sugar, eggs, vanilla extract and salt for 1-2 minutes or until smooth.
   Pro-Tip: Make sure you use room temperature cream cheese so that you don’t end up with lumps in your cream cheese filling.
2. In a separate bowl, combine the flour, 1 teaspoon cinnamon, baking soda, and salt. Set aside.
3. In another bowl, stir together ½ cup sugar and the remaining cinnamon. Set aside.
4. In a large bowl, cream the butter and remaining sugar with a hand mixer on low speed for 1-2 minutes or until light and fluffy.
   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.
5. Add the vanilla extract and the eggs, one at a time, to the butter sugar mixture and mix for another 1-2 minutes or until the eggs are completely incorporated.
6. Add the flour mixture to the butter mixture and mix on low, just until combined.
   Pro Tip: Do not over mix.
7. Press two-thirds of the dough into the bottom of the baking pan.
   Pro Tip: 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.
8. Sprinkle the cinnamon-sugar mixture evenly over the dough.
9. Spread the cheesecake mixture evenly over the cookie dough layer.
10. Drop pieces of the remaining dough over the cheesecake layer.
11. Sprinkle the remaining sugar and cinnamon mixture over the top of the cheesecake bars.
12. Bake at 350°F for 40-45 minutes or until the edges are lightly golden brown and the center has set.
13. Cool the bars completely before slicing and serving. Enjoy!
    Pro-Tip: You can serve these bars at room temperature or chilled.

Storage Tips

• To Store: These Snickerdoodle Cheesecake Bars can be stored, in a covered container, for up to 4 days in the refrigerator.
• To Freeze: Cool the bars completely then wrap them tightly in plastic wrap and then foil. You can keep them in the freezer for up to 3 month. Defrost only in the fridge.

Other Easy Dessert Bar Recipes

• Pumpkin Streusel Bars
• Cookie Dough Bars
• Caramel Apple Bars
• Chocolate Chip Cookie Bars
• Disneyland Peanut Butter Sandwich Bars
• Pumpkin Bars
• Oreo Chocolate Chip Cheesecake Bars
• Banana Cream Pie Cheesecake Bars
• Chocolate Chip Cookie Brownie Bars
• Cheesecake Bars
• Carrot Cake Bars

4.27 from 15 votes

Snickerdoodle Cheesecake Bars

Author — Jennifer Fishkind

Serves — 12

Snickerdoodle Cheesecake Bars are the best of both cookie dough combined with cheesecake. Soft and chewy, rich and creamy, deliciously sweet cinnamon dessert treat.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Ingredients

 

Cheesecake layer:

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

Crust layer:

• ▢ 2½ cups all-purpose flour
• ▢ 1½ teaspoon 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

Instructions

 

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

  Tip: You can also line your pan with parchment paper to help lift these bars out of the pan once cooled.
• 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. Set aside.
  16 ounces (2 8-ounce packages) cream cheese, 1 cup powdered sugar, 2 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon salt
• In a medium bowl, combine the all-purpose flour, 1 teaspoon cinnamon, baking soda, and salt. Set dry ingredients aside.
  2½ cups all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon salt
• In a small bowl, stir together ½ cup granulated sugar and the remaining ½ teaspoon cinnamon. Set aside.
  0.5 cups granulated sugar, 0.5 teaspoon cinnamon
• 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.
  1.5 cups granulated sugar, 1 cup unsalted butter, 1 teaspoon vanilla extract, 2 large eggs
• Add the flour mixture to the butter mixture and mix on low, just until combined. Do not over mix.
• 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.
• Sprinkle 2 to 3 tablespoons of the cinnamon-sugar mixture evenly over the snickerdoodle cookie dough.
• Spread the cheesecake mixture evenly over the first layer of snickerdoodle cookie dough.
• Drop the remaining pieces of the cookie dough randomly over the cheesecake layer.
• Sprinkle the remaining cinnamon-sugar mixture evenly over the top of the cheesecake layer and cookie dough pieces.
• Bake for 35-40 minutes or until the edges are lightly golden and the center has set. Tip: As temperatures vary in different ovens, start checking your dish at 35 minutes to make sure it does not burn and become too dry.
• Allow the snickerdoodle cheesecake bars to cool completely on the counter before slicing and serving.

Jenn’s Notes

Storage:

• To Store: These Snickerdoodle Cheesecake Bars can be stored, in a covered container, for up to 4 days in the refrigerator.
• To Freeze: Cool the bars completely then wrap them tightly in plastic wrap and then foil. You can keep them in the freezer for up to 3 month. Defrost only in the fridge.

Tips:

• You can serve these bars at room temperature or chilled.
• 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 Info

Calories: 553kcal | Carbohydrates: 66g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 334mg | Potassium: 106mg | Fiber: 1g | Sugar: 45g | Vitamin A: 1061IU | Vitamin C: 0.01mg | Calcium: 56mg | Iron: 2mg

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