Snickerdoodle Cheesecake Bars: A Deliciously Decadent Treat
If you love snickerdoodles and cheesecake, then these Snickerdoodle Cheesecake Bars are the perfect dessert for you! Combining the rich, creamy texture of cheesecake with the sweet cinnamon sugar goodness of snickerdoodle cookies, these bars are a heavenly indulgence that will have everyone asking for seconds. Perfect for holidays, potlucks, or when you just want to treat yourself, these bars are easy to make and even easier to enjoy!
Why You’ll Love This Recipe
This recipe brings together the best of two beloved desserts—cheesecake and snickerdoodles—in one irresistible bar. With a buttery graham cracker and pecan crust, a luscious cream cheese filling, and a soft snickerdoodle cookie layer on top, these bars have layers of flavor and texture that will satisfy your sweet tooth. They’re rich yet balanced, and the cinnamon sugar topping adds the perfect finishing touch.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (about 12 full-size graham crackers)
- ½ cup chopped pecans
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp cinnamon
For the Snickerdoodle Layer:
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- ¾ tsp vanilla extract
- 1 ½ tsp baking powder
- ¼ tsp kosher salt
- 2 cups all-purpose flour
- ½ tsp cinnamon
- ¼ cup chopped pecans
For the Topping:
- ¼ cup granulated sugar
- 1 tsp cinnamon
Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper. This will make removing the bars easier later on. Set the pan aside while you prepare the crust.
Step 2: Make the Graham Cracker Crust
In a food processor, pulse the graham crackers, pecans, and sugar together until fine crumbs form. Add the melted butter and pulse until the mixture is well combined and holds together when pressed.
Press the crumb mixture into the bottom of the prepared baking dish, using your hand or the bottom of a cup to firmly press the crumbs into an even layer. Set aside.
Step 3: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using the whisk attachment of an electric mixer until smooth and fluffy, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract and cinnamon until fully combined.
Pour the cheesecake mixture over the prepared graham cracker crust, spreading it evenly with a spatula.
Step 4: Make the Snickerdoodle Cookie Layer
In a separate bowl, beat the softened butter and granulated sugar together for 2 minutes until light and fluffy. Add the egg and vanilla extract, beating until fully incorporated.
Next, mix in the baking powder, kosher salt, flour, and cinnamon until combined. Fold in the chopped pecans for added crunch and flavor.
Using large spoonfuls, drop the snickerdoodle cookie dough onto the cheesecake layer. Gently spread the dough across the cheesecake using your fingertips or a spatula until it fully covers the cheesecake layer.
Step 5: Add the Cinnamon Sugar Topping
In a small bowl, mix together the granulated sugar and cinnamon for the topping. Generously sprinkle the cinnamon sugar mixture over the top of the snickerdoodle cookie dough layer, giving it that signature snickerdoodle flavor.
Step 6: Bake the Bars
Bake the cheesecake bars in the preheated oven for 30-35 minutes. The cookie layer should be golden brown, and the middle may still be slightly jiggly—this is okay. The cheesecake will continue to set as it cools.
Step 7: Cool and Chill the Bars
Once baked, remove the bars from the oven and allow them to cool completely at room temperature. After they’ve cooled, cover the baking dish with foil and refrigerate the bars for at least 4 hours or overnight. Chilling allows the cheesecake layer to fully set, making it easier to slice the bars.
Step 8: Slice and Serve
Once the cheesecake bars have chilled, remove them from the refrigerator and slice them into 16 squares. Serve them as is, or for an extra special touch, add a dollop of whipped cream or a drizzle of caramel sauce on top. Enjoy!
Serving Suggestions
These Snickerdoodle Cheesecake Bars are the perfect treat to serve at parties, potlucks, or family gatherings. They pair beautifully with a cup of coffee or hot chocolate for an indulgent dessert experience. You can also enjoy them as an afternoon snack or a sweet end to a holiday meal.
Recipe Notes
- Make Ahead: These bars can be made a day in advance, which makes them great for entertaining. Store them in the refrigerator, covered, until ready to serve.
- Storage: Store any leftover bars in an airtight container in the refrigerator for up to 5 days. These bars also freeze well; simply wrap them individually in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.
- Customization: Feel free to get creative with the toppings! You can add chocolate chips or drizzle the bars with melted white chocolate for a fun twist.
Recipe Summary
- Prep Time: 20 minutes
- Cooking Time: 35 minutes
- Chilling Time: 4 hours
- Total Time: 5 hours
- Servings: 16 bars
- Calories: 350 kcal per bar
Final Thoughts
These Snickerdoodle Cheesecake Bars are a delicious and unique take on two classic desserts. The combination of a creamy cheesecake layer, a soft and chewy snickerdoodle cookie layer, and a crunchy cinnamon sugar topping makes for an unforgettable treat. Whether you’re making these for a special occasion or simply to satisfy your sweet cravings, they’re sure to be a hit with anyone who tries them. Enjoy every bite of these decadent bars!
Print
Snickerdoodle Cheesecake Bars
- Total Time: 5 hours (including chilling time)
- Yield: 16 1x
Description
These Snickerdoodle Cheesecake Bars are the ultimate combination of two classic desserts—snickerdoodle cookies and creamy cheesecake! The graham cracker and pecan crust adds a buttery crunch to every bite, while the creamy cheesecake filling provides a rich and tangy contrast. Topped with a soft snickerdoodle cookie layer dusted with cinnamon sugar, these bars are a delicious indulgence for any occasion.
Ingredients
For the Crust:
1 ½ cups graham cracker crumbs (about 12 full-size grahams)
½ cup chopped pecans
¼ cup granulated sugar
½ cup unsalted butter, melted
For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp cinnamon
For the Snickerdoodle Layer:
¾ cup unsalted butter, softened
1 ½ cups granulated sugar
1 large egg
¾ tsp vanilla extract
1 ½ tsp baking powder
¼ tsp kosher salt
2 cups all-purpose flour
½ tsp cinnamon
¼ cup chopped pecans
For the Topping:
¼ cup granulated sugar
1 tsp cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper. Set aside.
In a food processor, pulse graham crackers, pecans, and sugar until fine crumbs form. Add in melted butter and pulse until combined.
Press the crumb mixture into the bottom of the prepared baking dish. Use the palm of your hand or the bottom of a cup to firmly press the crumbs into an even layer. Set aside.
For the Cheesecake Filling: 4. In a large mixing bowl, beat together the softened cream cheese, granulated sugar, eggs, vanilla extract, and cinnamon using the whisk attachment of an electric mixer. Beat for 3-4 minutes until smooth and fluffy. Pour the cheesecake mixture over the prepared graham cracker crust and spread evenly.
For the Snickerdoodle Layer: 5. In a separate bowl, beat the softened butter and granulated sugar together for 2 minutes until light and fluffy. Add the egg and vanilla extract, beating until fully incorporated. 6. Mix in the baking powder, kosher salt, flour, and cinnamon until fully combined. Fold in the chopped pecans. 7. Scoop the cookie dough by large spoonfuls onto the cheesecake layer. Using your fingertips, gently spread the dough across the cheesecake until it’s fully covered.
For the Topping: 8. In a small bowl, combine the granulated sugar and cinnamon. Generously sprinkle this mixture over the snickerdoodle cookie dough layer.
Bake for 30-35 minutes. The middle may still be slightly jiggly, but the cookie layer should be fully cooked and golden brown. Remove from the oven and cool completely at room temperature.
Once cooled, cover the dish with foil and refrigerate for at least 4 hours or overnight. Once chilled, cut into squares and enjoy!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 350