Snickerdoodle Cheesecake Bars

4.27 from 15 votes

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

Prep Time5

Cook Time45

Total Time50

Course: Dessert

Cuisine: American

Servings: (3x3 inch) pieces

Calories: 551kcal

Author: Jennifer Fishkind

Ingredients

Crust layer:

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

Cheesecake layer:

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

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 1-2 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 1-2 minutes or until light and fluffy. Add the vanilla extract and the eggs, one at a time, and continue to mix for another 1-2 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 2-3 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

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