These Snickerdoodle Cheesecake Bars are the ultimate mashup of two beloved treats: the cinnamon-sugar richness of snickerdoodle cookies and the creamy decadence of cheesecake. I love how these bars deliver a perfect bite of cozy comfort and indulgent sweetness all in one square. Whether I’m serving them at a gathering or treating myself to a late-night dessert, they never disappoint.
Why You’ll Love This Recipe
I always enjoy recipes that feel both familiar and exciting—and these bars hit that sweet spot. They combine the soft chewiness of a snickerdoodle base with a silky layer of cheesecake, creating a texture and flavor combo that’s just irresistible. They’re also incredibly easy to make, which means I can whip them up without a fuss whenever the craving strikes. Plus, they chill beautifully, so I can make them ahead of time for parties or just to have a sweet treat ready in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons ground cinnamon, divided
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Directions
I start by preheating my oven to 350°F (175°C) and lining an 8×8 inch baking pan with parchment paper, leaving an overhang to make the bars easier to lift out later.
In a small bowl, I whisk together the flour, baking powder, salt, and 1 teaspoon of cinnamon.
In a large mixing bowl, I beat the softened butter and 1/2 cup of sugar until it’s light and fluffy. Then I add in the egg and vanilla, mixing until smooth.
I gradually stir in the dry ingredients until the dough just comes together, then I press it evenly into the bottom of the prepared pan.
For the cheesecake layer, I beat the cream cheese until smooth. Then I add the sugar, egg, vanilla, and the remaining 1 teaspoon of cinnamon, mixing until creamy and well blended.
I pour this cheesecake mixture over the dough base, spreading it evenly.
The bars bake for 30–35 minutes, or until the edges are lightly golden and the center is set but slightly jiggly.
Once baked, I let them cool completely on a wire rack before chilling them in the fridge for at least 3 hours or overnight for the best texture.
Servings and timing
This recipe makes 12 rich and satisfying bars. I usually spend about 15 minutes on prep, and then they bake for 35 minutes. Including chilling time, they’re ready in around 3 hours and 50 minutes. Each bar has approximately 320 calories.
Variations
When I feel like switching things up, I sometimes stir mini chocolate chips into the cheesecake layer for a bit of extra indulgence. For a fall twist, I’ve also added a dash of nutmeg and swapped half the cinnamon for pumpkin spice. And when I’m feeling festive, I sprinkle cinnamon sugar on top before baking for an extra-crispy crust.
Storage/Reheating
I store these bars in an airtight container in the refrigerator, where they keep well for up to 5 days. If I want to freeze them, I wrap each bar individually and place them in a freezer-safe bag. They can be frozen for up to 2 months. I usually let them thaw in the fridge overnight when I’m ready to enjoy them again.
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FAQs
How do I know when the cheesecake layer is done baking?
I look for the edges to be set and lightly golden, while the center should still have a slight jiggle. It will firm up more as it cools and chills.
Can I double this recipe?
Yes, I double the ingredients and bake them in a 9×13 inch pan. The baking time may need to be adjusted slightly—usually 5 to 10 minutes longer.
Can I make these bars gluten-free?
Absolutely. I use a 1:1 gluten-free flour blend in place of all-purpose flour, and the bars come out great.
Can I make these ahead of time?
Yes, I often make them the day before I need them. They actually taste better after sitting overnight in the fridge.
Do I have to use parchment paper?
I highly recommend it because it makes removing and slicing the bars so much easier, but if I’m out, I make sure to grease the pan well.
Conclusion
Snickerdoodle Cheesecake Bars are a delightful treat that combine everything I love about two classic desserts. With their perfect blend of cinnamon spice and creamy cheesecake, they’re ideal for just about any occasion. I always keep this recipe handy—it’s simple, crowd-pleasing, and completely crave-worthy.
📖 Recipe:
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Snickerdoodle Cheesecake Bars
- Total Time: 3 hours 50 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Snickerdoodle Cheesecake Bars blend the cinnamon-sugar charm of snickerdoodle cookies with creamy cheesecake for an indulgent dessert bar that’s perfect for any occasion.
Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons ground cinnamon, divided
8 oz cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang.
- Whisk together flour, baking powder, salt, and 1 teaspoon cinnamon in a small bowl.
- In a large bowl, beat softened butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; mix until smooth.
- Gradually stir in dry ingredients until dough just comes together. Press evenly into the prepared pan.
- For the cheesecake layer, beat cream cheese until smooth. Add 1/3 cup sugar, egg, vanilla, and remaining 1 teaspoon cinnamon; mix until creamy.
- Spread cheesecake mixture evenly over the dough base.
- Bake for 30–35 minutes, or until edges are lightly golden and center is set but slightly jiggly.
- Cool completely on a wire rack, then chill in the fridge for at least 3 hours or overnight.
Notes
Chill bars overnight for the best texture.
Sprinkle cinnamon sugar on top before baking for added crunch.
Use gluten-free flour for a gluten-free version.
Wrap and freeze for up to 2 months.
Line pan with parchment for easy removal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 60mg
