If you’re a fan of creamy cheesecake and cinnamon sugar goodness, these Homemade Snickerdoodle Cheesecake Bars are sure to become your new favorite dessert. This indulgent treat combines the beloved flavor of snickerdoodle cookies with a rich, velvety cheesecake filling, all layered on a buttery graham cracker crust. Whether you’re preparing for a family gathering, a holiday celebration, or just a sweet craving, these bars are the perfect blend of flavors and textures.
Why You’ll Love These Snickerdoodle Cheesecake Bars
- Irresistible flavor: The cinnamon-sugar swirl throughout the cheesecake filling gives it the perfect snickerdoodle flavor, while the graham cracker crust adds a touch of crunch.
- Easy to make: No need to bake individual cookies—this recipe is simple to prepare, and everything bakes in one pan.
- Perfect for sharing: The bars can easily be cut into squares, making them perfect for parties, potlucks, or a sweet snack to share with friends and family.
Ingredients You’ll Need
To make these delightful Snickerdoodle Cheesecake Bars, gather the following ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
For the Snickerdoodle Swirl:
- 1 tablespoon ground cinnamon
- 2 tablespoons granulated sugar
How to Make Snickerdoodle Cheesecake Bars
1. Preheat the Oven and Prepare the Pan
Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it with non-stick spray.
2. Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon, and melted butter. Stir until the crumbs are evenly coated and the mixture is slightly wet. Press this mixture firmly into the bottom of your prepared baking pan to form a crust. Bake for about 10 minutes until the crust is set, then remove it from the oven to cool while you prepare the cheesecake layer.
3. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and sour cream. Finally, fold in the flour to help set the cheesecake layer. The batter should be smooth and thick.
4. Add the Snickerdoodle Swirl
In a small bowl, combine the cinnamon and sugar for the swirl. Pour half of the cheesecake mixture onto the prepared crust and spread it evenly. Sprinkle half of the cinnamon-sugar mixture on top of the cheesecake layer. Then, spoon the remaining cheesecake mixture on top and swirl the cinnamon-sugar with a knife or skewer to create a marbled effect.
5. Bake the Bars
Bake the Snickerdoodle Cheesecake Bars for 40-45 minutes, or until the center is set and the edges are lightly browned. The top should have a slight jiggle, but the bars will firm up as they cool. Allow the bars to cool completely in the pan before refrigerating for at least 3 hours, or preferably overnight, for the best texture.
6. Serve and Enjoy
Once chilled, cut the bars into squares and enjoy the perfect balance of creamy cheesecake and warm cinnamon flavor. These bars can be stored in the refrigerator for up to 5 days—though they’ll likely disappear much sooner!
Tips for the Best Snickerdoodle Cheesecake Bars:
- Room temperature ingredients: Make sure the cream cheese and eggs are softened before mixing for a smooth filling without lumps.
- Chill thoroughly: The bars need to cool completely to firm up the cheesecake layer. Refrigerating them overnight will yield the best results.
- Double the cinnamon-sugar swirl: If you’re a cinnamon lover, feel free to increase the cinnamon-sugar mixture for an extra punch of flavor.
Why This Recipe Works
These Homemade Snickerdoodle Cheesecake Bars are a unique and delicious twist on the classic snickerdoodle cookie. The combination of a buttery graham cracker crust, creamy cheesecake, and a cinnamon-sugar swirl delivers a perfect balance of textures and flavors. Whether you’re a cheesecake lover or a snickerdoodle fan, these bars are sure to satisfy your sweet tooth.
Final Thoughts
If you’re looking for a decadent yet easy dessert to make, this Snickerdoodle Cheesecake Bars recipe is a must-try. It offers all the flavor and fun of snickerdoodle cookies with the creamy richness of cheesecake, making it a dessert that everyone will love. Bake a batch today and enjoy this sweet treat that’s perfect for any occasion!
Serving and Storage Tips for Snickerdoodle Cheesecake Bars
Serving Tips:
- Chill before serving: For the best texture, allow the Snickerdoodle Cheesecake Bars to chill in the refrigerator for at least 3 hours, or overnight. This helps the bars set properly, making them easier to cut into neat squares.
- Top with extra cinnamon-sugar: For a finishing touch, dust the top of the bars with a light sprinkle of cinnamon-sugar before serving. It enhances the snickerdoodle flavor and adds a decorative touch.
- Pair with a hot beverage: These bars are delicious when served with a cup of coffee, tea, or hot chocolate, making them perfect for cozy gatherings or as an after-dinner treat.
- Serve with whipped cream: For extra indulgence, top the bars with a dollop of whipped cream or a scoop of vanilla ice cream for an even more decadent dessert experience.
Storage Tips:
- Refrigeration: Keep your Snickerdoodle Cheesecake Bars in an airtight container in the refrigerator. They will stay fresh for up to 5 days. This also helps maintain the creamy texture of the cheesecake filling.
- Freezing: If you want to store these bars for a longer period, they can be frozen. After the bars have cooled and chilled in the fridge, cut them into squares and place them in a single layer on a baking sheet. Freeze for 1-2 hours, then transfer the bars to an airtight container or freezer bag. They can be frozen for up to 2 months. When ready to serve, allow them to thaw in the refrigerator overnight.
- Individual portions: If you want to keep individual servings fresh, consider wrapping each bar in plastic wrap or foil before storing them. This ensures they stay moist and prevents them from sticking together in the container.
By following these simple serving and storage tips, you can ensure that your Snickerdoodle Cheesecake Bars stay fresh, delicious, and ready to enjoy whenever you need a sweet treat!
1. Can I make Snickerdoodle Cheesecake Bars ahead of time?
Yes, you can! In fact, these bars taste even better after they’ve had time to chill. You can prepare them the day before and refrigerate them overnight. The cheesecake layer needs time to set, and chilling it helps improve the flavor and texture. Just make sure to store them in an airtight container in the refrigerator to keep them fresh.
2. Can I freeze Snickerdoodle Cheesecake Bars?
Absolutely! Snickerdoodle Cheesecake Bars can be frozen for up to 2 months. Once the bars have cooled and chilled in the refrigerator, cut them into squares and freeze them in a single layer on a baking sheet for 1-2 hours. After freezing, transfer the bars to an airtight container or freezer bag. To enjoy them later, simply thaw them in the refrigerator overnight.
3. Can I use a different crust for these cheesecake bars?
Yes, you can experiment with different crusts. While the graham cracker crust is a classic choice, you can swap it for other options like crushed vanilla cookies, oatmeal cookies, or even a shortbread crust for a different flavor. Just be sure to press the crust firmly into the pan before baking.
4. How can I make these bars gluten-free?
To make Snickerdoodle Cheesecake Bars gluten-free, simply substitute the graham cracker crumbs with gluten-free graham crackers or a gluten-free cookie crumble. Additionally, make sure to use a gluten-free all-purpose flour in the cheesecake layer. Double-check all your ingredients to ensure they are gluten-free for a completely safe dessert option.
Print
Homemade Snickerdoodle Cheesecake Bars
- Prep Time: 15 minutes
- Chill Time: 2 hours
- Cook Time: 35 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12–16 bars 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
Description
Snickerdoodle cheesecake bars combine the cinnamon-sugar goodness of snickerdoodle cookies with the creamy richness of cheesecake. With a buttery cookie crust, smooth cheesecake filling, and a cinnamon-sugar topping, these bars are the perfect dessert for any occasion!
Ingredients
For the crust:
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the cheesecake layer:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
For the cinnamon-sugar topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving some overhang for easy removal.
- Make the crust:
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Press the dough evenly into the prepared baking pan to form the crust.
- Prepare the cheesecake layer:
- In a medium bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, beating until fully incorporated after each addition.
- Pour the cheesecake mixture over the crust, spreading it evenly.
- Add the cinnamon-sugar topping:
- In a small bowl, mix the granulated sugar and ground cinnamon. Sprinkle the mixture evenly over the cheesecake layer.
- Bake:
- Bake for 30–35 minutes, or until the center is set and no longer jiggly.
- Cool and chill:
- Remove the pan from the oven and allow the bars to cool completely at room temperature.
- Refrigerate for at least 2 hours (or overnight) before slicing into squares.
- Serve:
- Use the parchment overhang to lift the bars out of the pan. Slice into squares and serve chilled.
Notes
- Add a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- Freeze individual bars for up to 2 months; thaw in the refrigerator before serving.