Oh, friend, do you ever get that cozy, nostalgic feeling from a scent? For me, it’s the warm, comforting aroma of cinnamon wafting from the oven. It instantly takes me back to childhood kitchens, happy memories, and pure, simple joy. And that’s exactly the magic these Snickerdoodle Cheesecake Bars bring! They’re not just a dessert; they’re a hug in bar form, a delightful marriage of the classic chewy snickerdoodle cookie and luscious, creamy cheesecake. The best part? They’re surprisingly easy to whip up, quick enough for a weeknight treat, and memorable enough to be the star of any gathering. Trust me, once you try these, they’ll become a cherished favorite in your recipe box!
Why You’ll Love Snickerdoodle Cheesecake Bars
- Fast
- Easy
- Giftable
- Crowd-pleasing
Ingredients
- Cheesecake Layer:
- 16 ounces cream cheese, room temperature (two 8-ounce packages) – Make sure it’s at room temperature for the smoothest, silkiest cheesecake layer – no lumps here!
- 1 cup powdered sugar – Keeps that cheesecake layer perfectly sweet and smooth.
- 2 large eggs, room temperature – Again, room temp is your friend for a perfectly uniform batter.
- 1 teaspoon vanilla extract – The unsung hero of many desserts, adding a wonderful depth of flavor.
- ¼ teaspoon salt – Just a pinch to balance all that sweetness.
- Crust Layer:
- 2½ cups all-purpose flour – The foundation of our delicious cookie crust.
- 1½ teaspoons cinnamon, divided – The star of the snickerdoodle show! We’ll use it in two places for maximum flavor.
- ½ teaspoon baking soda – Gives our cookie base that perfect lift and tender crumb.
- ½ teaspoon salt – Enhances all those lovely flavors.
- 2 cups granulated sugar, divided – Sweetens our cookie dough and creates that iconic cinnamon-sugar topping.
- 1 cup unsalted butter, very soft – Make sure it’s very soft – almost spreadable – for a truly tender dough.
- 1 teaspoon vanilla extract – Essential for that classic snickerdoodle taste.
- 2 large eggs, room temperature – Helps bind the cookie dough together beautifully.
How to Make Snickerdoodle Cheesecake Bars
Get ready for some kitchen fun! Follow these steps, and you’ll have a pan of pure deliciousness in no time.
- First things first, preheat your oven to a cozy 350°F. Grab a 9×13 glass baking dish and give it a good spray with baking spray. We want those bars to come out clean and easy! Set it aside for a moment.
- In a large mixing bowl, get that cream cheese, powdered sugar, eggs, vanilla extract, and salt all cozy together. Cream them for 1 to 2 minutes or until everything is super smooth. A silky smooth cheesecake layer is what we’re aiming for! If you’re feeling adventurous and want to try your hand at making your own, check out my recipe for easy homemade cream cheese.
- Now, in a separate medium bowl, combine your all-purpose flour, 1 teaspoon of cinnamon, baking soda, and salt. Give it a whisk to make sure everything is evenly distributed. Set this flour mixture aside.
- Time for that signature snickerdoodle sparkle! In a separate small bowl, stir together ½ cup of granulated sugar and the remaining ½ teaspoon of cinnamon. This is your magical cinnamon-sugar topping. Set it aside.
- In yet another large mixing bowl (yes, a few bowls are worth it for this!), cream together your very soft unsalted butter and the remaining 1½ cups of granulated sugar. Do this on low speed for 1 to 2 minutes, until it’s light and fluffy. Then, add the vanilla extract and your eggs, one at a time, mixing for another 1 to 2 minutes until those eggs are completely incorporated.
- Add the flour mixture to the butter mixture and mix on low, just until combined. Remember, the golden rule of baking: do not over-mix your Snickerdoodle cookie dough! Overmixing can lead to tough bars, and we want tender, delightful goodness. This dough forms the perfect base, just like how a good base is crucial for sugar cookie cheesecake bars.
- Now, take about two-thirds of that glorious Snickerdoodle cookie dough and press it into an even layer onto the bottom of your prepared baking dish. If the dough is a little sticky, lightly wet your fingers – it helps immensely to push the dough into a smooth, even layer. Reserve the remaining dough for our topping!
- Sprinkle 2 to 3 tablespoons of that beautiful cinnamon-sugar mixture evenly over the dough you just pressed into the pan. This layer is going to be so good!
- Carefully spread your cheesecake mixture into an even layer over the bottom cookie dough. Then, take the remaining cookie dough you reserved and drop little pieces of it randomly over the cheesecake layer. Don’t worry about perfection here; rustic is charming!
- Now for the grand finale! Sprinkle the remaining cinnamon-sugar mixture evenly over the top of your Snickerdoodle cheesecake bars. That golden sparkle and fragrant spice are truly irresistible. If you love the scent and flavor of cinnamon as much as I do, you might also enjoy my recipe for homemade cinnamon cream cheese butter to spread on your morning toast!
- Pop your baking dish into the preheated oven and bake for 45 minutes, or until the edges are lightly golden and the center has set with just a slight jiggle.
- The hardest part: patience! Allow those heavenly Snickerdoodle cheesecake bars to cool completely on the counter before slicing and serving. This cooling time is crucial for the cheesecake to fully set.
Substitutions & Additions
Feel free to get creative with these bars! They’re super forgiving and delicious with a few tweaks:
- Chocolate Chips: A sprinkle of mini chocolate chips or white chocolate chips over the cheesecake layer or mixed into the cookie dough would be absolutely divine.
- Different Spices: While cinnamon is king here, a tiny pinch of nutmeg or cardamom in the cookie dough could add an interesting twist.
- Citrus Zest: A little lemon or orange zest in the cheesecake layer would offer a lovely bright contrast to the cinnamon.
- Gluten-Free Flour: If you’re baking for dietary needs, you can often swap the all-purpose flour for a 1:1 gluten-free baking blend.
- Nut-Free: These bars are naturally nut-free, but always double-check your ingredient labels if allergies are a concern.
Tips for Success
- Room Temperature is Key: I can’t stress this enough! Make sure your cream cheese, butter, and eggs are all at room temperature. This ensures a smooth, lump-free cheesecake batter and a beautifully incorporated cookie dough.
- Don’t Overmix: Especially when adding the flour to the cookie dough, mix just until combined. Overmixing develops gluten, which can lead to tough, chewy bars instead of tender ones.
- Patience with Cooling: Resist the urge to cut into these too soon! The cheesecake needs ample time to cool and set completely, usually several hours or even overnight in the fridge, for clean slices and a perfect texture.
- Grease Your Pan Well: A good coating of baking spray will make sure your bars lift out easily. You can even line your pan with parchment paper, leaving an overhang on the sides, to create “handles” for easy lifting.
- Even Spreading: For the cookie crust, lightly wetting your fingers can make pressing the dough into an even layer much easier.
How to Store Snickerdoodle Cheesecake Bars
These bars are so good, they might not last long enough to worry about storage! But, if you happen to have any leftovers (a rare occurrence in my house!), they store beautifully. Keep your Snickerdoodle Cheesecake Bars in an airtight container in the refrigerator for up to 4-5 days. If you want to keep them longer, they freeze wonderfully. Once completely cooled, slice them into individual bars. You can then wrap each bar tightly in plastic wrap and place them in an airtight container or freezer bag. They’ll keep wonderfully in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight or on the counter for a quicker treat!
FAQs
Got questions? I’ve got answers!
Q: Can I use low-fat cream cheese?
A: You can, but for the best, most decadent texture, I highly recommend using full-fat cream cheese. Low-fat versions can sometimes make the cheesecake layer a bit more watery or less creamy, affecting the overall texture.
Q: How do I know when the bars are perfectly baked?
A: You’re looking for edges that are lightly golden and a center that looks mostly set, with just a slight jiggle. Remember, they’ll continue to set as they cool, so it’s better to slightly underbake than overbake for that perfectly creamy cheesecake texture.
Q: Can I make these ahead of time?
A: Absolutely! These bars are fantastic for making ahead. You can bake them a day or two in advance and store them in the refrigerator. In fact, some folks think they taste even better after a day in the fridge, giving the flavors a chance to meld beautifully.
Q: My cookie dough is too sticky to press. What can I do?
A: Don’t worry, that’s normal! Lightly dampen your fingers with water, and it will be much easier to press the dough evenly into the pan. You can also lightly flour your fingertips if you prefer.
For more delicious recipes and baking inspiration, be sure to follow us on Pinterest!
Irresistible Snickerdoodle Cheesecake Bars
These irresistible Snickerdoodle Cheesecake Bars combine the cozy, nostalgic aroma of cinnamon with a delightful marriage of classic chewy snickerdoodle cookie and luscious, creamy cheesecake. Surprisingly easy to make and perfect for any occasion, they're a hug in bar form!
Ingredients
Equipment
Method
- Step 1: First things first, preheat your oven to a cozy 350°F. Grab a 9x13 glass baking dish and give it a good spray with baking spray. We want those bars to come out clean and easy! Set it aside for a moment.
- Step 2: In a large mixing bowl, get that cream cheese, powdered sugar, eggs, vanilla extract, and salt all cozy together. Cream them for 1 to 2 minutes or until everything is super smooth. A silky smooth cheesecake layer is what we're aiming for!
- Step 3: Now, in a separate medium bowl, combine your all-purpose flour, 1 teaspoon of cinnamon, baking soda, and salt. Give it a whisk to make sure everything is evenly distributed. Set this flour mixture aside.
- Step 4: Time for that signature snickerdoodle sparkle! In a separate small bowl, stir together ½ cup of granulated sugar and the remaining ½ teaspoon of cinnamon. This is your magical cinnamon-sugar topping. Set it aside.
- Step 5: In yet another large mixing bowl, cream together your very soft unsalted butter and the remaining 1½ cups of granulated sugar. Do this on low speed for 1 to 2 minutes, until it's light and fluffy. Then, add the vanilla extract and your eggs, one at a time, mixing for another 1 to 2 minutes until those eggs are completely incorporated.
- Step 6: Add the flour mixture to the butter mixture and mix on low, just until combined. Remember, the golden rule of baking: do not over-mix your Snickerdoodle cookie dough! Overmixing can lead to tough bars, and we want tender, delightful goodness.
- Step 7: Now, take about two-thirds of that glorious Snickerdoodle cookie dough and press it into an even layer onto the bottom of your prepared baking dish. If the dough is a little sticky, lightly wet your fingers – it helps immensely to push the dough into a smooth, even layer. Reserve the remaining dough for our topping!
- Step 8: Sprinkle 2 to 3 tablespoons of that beautiful cinnamon-sugar mixture evenly over the dough you just pressed into the pan. This layer is going to be so good!
- Step 9: Carefully spread your cheesecake mixture into an even layer over the bottom cookie dough. Then, take the remaining cookie dough you reserved and drop little pieces of it randomly over the cheesecake layer. Don't worry about perfection here; rustic is charming!
- Step 10: Now for the grand finale! Sprinkle the remaining cinnamon-sugar mixture evenly over the top of your Snickerdoodle cheesecake bars. That golden sparkle and fragrant spice are truly irresistible.
- Step 11: Pop your baking dish into the preheated oven and bake for 45 minutes, or until the edges are lightly golden and the center has set with just a slight jiggle.
- Step 12: The hardest part: patience! Allow those heavenly Snickerdoodle cheesecake bars to cool completely on the counter before slicing and serving. This cooling time is crucial for the cheesecake to fully set.
Notes
Substitutions & Additions: Consider adding mini chocolate chips or white chocolate chips over the cheesecake layer or mixed into the cookie dough. A tiny pinch of nutmeg or cardamom in the cookie dough could add an interesting twist. A little lemon or orange zest in the cheesecake layer would offer a lovely bright contrast to the cinnamon. Gluten-free flour can be used by swapping the all-purpose flour for a 1:1 gluten-free baking blend. These bars are naturally nut-free, but always double-check your ingredient labels if allergies are a concern.
Tips for Success: Room Temperature is Key: Make sure your cream cheese, butter, and eggs are all at room temperature for a smooth, lump-free cheesecake batter and beautifully incorporated cookie dough. Don't Overmix: Especially when adding the flour to the cookie dough, mix just until combined to prevent tough bars. Patience with Cooling: Resist the urge to cut into these too soon! The cheesecake needs ample time to cool and set completely, usually several hours or even overnight in the fridge, for clean slices and a perfect texture. Grease Your Pan Well: A good coating of baking spray will make sure your bars lift out easily; you can also line your pan with parchment paper, leaving an overhang on the sides, to create "handles" for easy lifting. Even Spreading: For the cookie crust, lightly wetting your fingers can make pressing the dough into an even layer much easier.
Storage: Keep your Snickerdoodle Cheesecake Bars in an airtight container in the refrigerator for up to 4-5 days. To freeze, once completely cooled, slice them into individual bars. Wrap each bar tightly in plastic wrap and place them in an airtight container or freezer bag. They'll keep wonderfully in the freezer for up to 2-3 months. Thaw them in the refrigerator overnight or on the counter for a quicker treat!