Gooey Snickerdoodle Cheesecake Bars Recipe for Sweet Cinnamon Fans

Snickerdoodle cheesecake bars combine the beloved warmth of classic cookies with the rich, creamy indulgence of a decadent dessert.

This delightful treat merges two iconic flavors into a single, irresistible square of pure bliss.

Soft, buttery cinnamon-sugar cookies provide a crumbly foundation for a luxurious cream cheese filling that melts in your mouth.

The contrast between the crisp, spiced crust and the smooth, velvety center creates a sensory experience that tantalizes every taste bud.

Layers of sweet, tangy, and aromatic elements dance together in perfect harmony, offering a sophisticated twist on traditional dessert expectations.

Swirls of cinnamon and a delicate sugar coating elevate these bars from ordinary to extraordinary.

Each bite promises a nostalgic journey through comfort and culinary creativity.

Why Snickerdoodle Cheesecake Bars Are So Loved

• Indulge in Layer-Packed Deliciousness: These bars combine the creamy richness of cheesecake with the classic cinnamon-sugar crunch of snickerdoodle cookies, creating a multi-textured dessert that surprises and delights with every bite.
• Effortless Crowd-Pleasing Dessert: The recipe requires simple mixing techniques and basic ingredients, making it accessible for bakers of all skill levels while delivering an impressive and decadent treat that looks like it came from a professional bakery.
• Perfect Make-Ahead Comfort Treat: With the ability to prepare these bars in advance and refrigerate overnight, this dessert offers convenience and flexibility for busy home bakers, ensuring a stress-free dessert option for gatherings or spontaneous sweet cravings.
• Nutty Cinnamon Comfort Combination: The addition of pecans in both the crust and cookie layer provides a delightful crunch and warmth, complementing the soft cheesecake and spicy cinnamon notes for a truly comforting and nostalgic dessert experience.

Ingredients to Make Snickerdoodle Cheesecake Bars

• Graham Crackers, Pecans: Sweet, crunchy base with nutty depth, choose fresh crackers for best texture.
• Sugar: Adds sweetness and helps bind the crust.
• Butter: Melted butter creates a rich, cohesive crust that holds together well.

• Cream Cheese: Smooth, creamy base for classic cheesecake flavor, use full-fat for best texture.
• Granulated Sugar: Sweetens and balances the tangy cream cheese.
• Eggs: Provide structure and rich, silky texture to the filling.
• Vanilla Extract: Adds warm, deep flavor to complement the cheesecake.
• Cinnamon: Warm spice that enhances the snickerdoodle profile.

• Butter: Softened for creamy, tender cookie texture.
• Granulated Sugar: Provides sweetness and helps create a crisp cookie edge.
• Egg: Binds the cookie dough and adds richness.
• Vanilla Extract: Enhances overall flavor complexity.
• Baking Powder: Helps the cookie layer rise and become light.
• Kosher Salt: Balances and deepens the sweet flavors.
• Flour: Provides structure for the cookie layer.
• Cinnamon: Classic snickerdoodle spice for warm, comforting taste.
• Pecans: Adds crunch and nutty flavor to the cookie dough.

• Granulated Sugar, Cinnamon: Traditional snickerdoodle topping for sweet, spicy finish.

Baking Guide for Snickerdoodle Cheesecake Bars

Step 1: Prepare Baking Station

Grab a 13×9 inch baking dish and line it with parchment paper. Preheat the oven to 350°F.

Step 2: Create Crunchy Crust

• Graham crackers
• Pecans
• Sugar

Add melted butter and pulse until mixed. Press the crumbly mixture firmly into the baking dish, creating an even layer.

Step 3: Whip Creamy Cheesecake Base

• Cream cheese
• Granulated sugar
• Eggs
• Vanilla extract
• Cinnamon

Blend with an electric mixer until silky smooth, about 3-4 minutes. Pour evenly over the crust.

Step 4: Mix Snickerdoodle Cookie Layer

• Softened butter
• Granulated sugar

• Egg
• Vanilla extract

• Baking powder
• Kosher salt
• Flour
• Cinnamon
• Chopped pecans

Step 5: Layer Cookie Dough

Scoop cookie dough by spoonfuls over the cheesecake layer. Gently spread to cover completely.

Step 6: Sprinkle Cinnamon Topping

Mix sugar and cinnamon. Generously dust over the cookie dough layer.

Step 7: Bake To Perfection

Slide the dish into the oven. Bake 30-35 minutes until golden brown. The center might wobble slightly.

Step 8: Cool And Chill

Let the bars cool completely at room temperature. Refrigerate covered for 4 hours or overnight.

Step 9: Slice And Serve

Cut into delightful squares. Enjoy your decadent treat!

Helpful Tips for the Best Cheesecake Bars

• Crush Crackers Perfectly: Use a food processor or rolling pin to create ultra-fine graham cracker crumbs for a smoother, more consistent crust.
• Soften Cream Cheese Smartly: Leave cream cheese at room temperature for 30-45 minutes before mixing to ensure a silky, lump-free cheesecake filling.
• Spread Cookie Dough Gently: Use damp fingertips when spreading snickerdoodle dough to prevent sticking and create an even layer over the cheesecake.
• Prevent Overbaking: Watch the bars closely after 30 minutes; a slight jiggle in the center is okay, as the cheesecake will set during cooling.
• Chill for Best Flavor: Refrigerate the bars for at least 4 hours to allow flavors to meld and achieve the perfect texture for clean, neat slices.

Storage and Reheating Instructions for Cheesecake Bars

• Refrigerate: Store bars in an airtight container for up to 5 days in the refrigerator. Place parchment paper between layers to prevent sticking.
• Freeze: Wrap individual bars tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: Warm bars briefly in the microwave for 10-15 seconds or let sit at room temperature for 15 minutes to soften. Avoid overheating to maintain the creamy cheesecake texture.

Great Pairings for Snickerdoodle Cheesecake Bars

• Pair with Cinnamon Latte: Brew a warm, spicy cinnamon latte that echoes the snickerdoodle's classic flavors. The creamy coffee complements the rich cheesecake texture and enhances the dessert's warming cinnamon notes.
• Match with Vanilla Bean Ice Cream: Serve a scoop of smooth vanilla bean ice cream alongside the bars. The cold, creamy vanilla cuts through the richness and provides a delightful temperature contrast.
• Enjoy with Spiced Chai Tea: Steep a fragrant chai tea with hints of cardamom and ginger. The tea's warming spices beautifully highlight the snickerdoodle's cinnamon profile and offer a soothing beverage pairing.
• Complement with Caramel Drizzle: Add a light drizzle of buttery caramel sauce over the bars. The sweet, golden sauce intensifies the dessert's nutty pecan and brown sugar undertones, creating a more indulgent experience.

Cheesecake Bar Variations Using Snickerdoodle Flavors

• Pecan-Free Paradise: Swap pecans with toasted almonds or omit nuts entirely for a lighter, nut-sensitive version of the classic bars.
• Chocolate Chip Charm: Fold mini chocolate chips into the snickerdoodle layer for an extra decadent treat that adds rich, melty pockets of sweetness.
• Caramel Swirl Sensation: Drizzle salted caramel sauce between the cheesecake and cookie layers, creating a luxurious ribbon of buttery caramel throughout the bars.
• Autumn Spice Upgrade: Enhance the cinnamon profile by adding a pinch of nutmeg and ground ginger to the snickerdoodle layer for a warm, cozy flavor explosion.

Snickerdoodle Cheesecake Bars Recipe

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4.9 from 27 reviews

• Total Time: 55 minutes
• Yield: 12 1x

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Description

Snickerdoodle cheesecake bars blend classic cinnamon cookie comfort with creamy cheesecake richness. Swirled with warm spices and a buttery graham cracker base, you’ll savor each delightful bite of this irresistible dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients:

Flour and Sugar:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar (snickerdoodle layer)
• ¾ cup granulated sugar (cheesecake filling)
• ¼ cup granulated sugar (crust)
• ¼ cup granulated sugar (topping)

Dairy and Eggs:

• 2 (8 ounces / 226 grams) packages cream cheese, softened
• 1 ½ cups unsalted butter, softened and melted
• 3 large eggs
• 1 ½ cups graham cracker crumbs (about 12 full-size graham crackers)

Spices and Nuts:

• 1 ½ teaspoons cinnamon
• ½ teaspoon cinnamon
• 1 teaspoon cinnamon
• 1 cup chopped pecans

Flavor Enhancers:

• 1 ½ teaspoons vanilla extract
• 1 teaspoon vanilla extract

Leavening and Seasoning:

• 1 ½ teaspoons baking powder
• ¼ teaspoon kosher salt

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Instructions

1. Prepare the oven by heating to 350°F and line a 13×9-inch baking dish with parchment paper, ensuring complete coverage.
2. Create the graham cracker base by pulverizing graham crackers, pecans, and sugar into fine crumbs, then incorporate melted butter to bind the mixture.
3. Compact the crumb mixture firmly into the baking dish, using consistent pressure to form an even, solid foundation.
4. Craft the cheesecake filling by whipping cream cheese, sugar, eggs, vanilla, and cinnamon until achieving a silky, aerated consistency.
5. Gently cascade the cheesecake mixture over the prepared crust, spreading it uniformly to create a smooth canvas.
6. Whip butter and sugar together until the mixture transforms into a light, voluminous texture.
7. Introduce egg and vanilla to the butter mixture, blending until completely integrated.
8. Fold in flour, baking powder, salt, and cinnamon, creating a cohesive snickerdoodle dough.
9. Incorporate chopped pecans, distributing them evenly throughout the dough.
10. Strategically dollop the cookie dough across the cheesecake layer, using fingertips to create a complete coverage.
11. Combine cinnamon and sugar, then generously dust the topping over the cookie layer.
12. Bake for 30-35 minutes, watching for a golden-brown cookie surface and a slight jiggle in the center.
13. Allow the dessert to cool completely at room temperature, then refrigerate for a minimum of 4 hours.
14. Once thoroughly chilled, slice into squares and serve.

Notes

• Achieve a perfectly even crust by using the palm of your hand or a flat-bottomed cup to firmly press the graham cracker and pecan mixture.
• Ensure cream cheese is at room temperature for a smooth, lump-free cheesecake filling that blends seamlessly.
• Gently spread the snickerdoodle cookie dough across the cheesecake layer to create an even, fully covered top that looks rustic and delicious.
• Allow the bars to cool completely at room temperature before refrigerating to prevent condensation and maintain the perfect texture.
• Chill for at least 4 hours or overnight to let the flavors meld and the bars set properly for clean, neat cutting.
• Use a sharp knife wiped clean between cuts to create precise, picture-perfect square servings.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 360
• Sugar: 28 g
• Sodium: 150 mg
• Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 39 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 60 mg