These snickerdoodle cheesecake bars are rich, creamy, and perfectly spiced with cinnamon. A soft cookie-style base and topping sandwich a smooth cheesecake layer, creating a dessert that feels indulgent yet comforting. They are easy to prepare and ideal for sharing at gatherings or enjoying as a special homemade treat.
Why You’ll Love This Recipe
These bars combine two classic desserts into one irresistible bite. The cinnamon-sugar snickerdoodle layers add warmth and sweetness, while the cheesecake center is thick, smooth, and satisfying. This recipe is straightforward, uses simple pantry ingredients, and delivers bakery-style results without complicated steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the snickerdoodle dough:
all-purpose flour: 2 ¾ cups (345 g)
baking powder: 1 teaspoon
ground cinnamon: 1 teaspoon
salt: ½ teaspoon
unsalted butter, softened: 1 cup (226 g)
granulated sugar: 1 ½ cups (300 g)
large eggs, room temperature: 2
vanilla extract: 2 teaspoons
For the cinnamon-sugar coating:
granulated sugar: ¼ cup (50 g)
ground cinnamon: 1 tablespoon
For the cheesecake filling:
cream cheese, softened: 16 oz (450 g)
granulated sugar: ½ cup (100 g)
large egg, room temperature: 1
vanilla extract: 1 teaspoon
Directions
Preheat the oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients and mix until a soft dough forms.
In a small bowl, combine the cinnamon and sugar for the coating.
Press about two-thirds of the dough evenly into the prepared pan. Sprinkle lightly with some of the cinnamon-sugar mixture.
In another bowl, beat the cream cheese until smooth. Add the sugar and mix until fully combined. Beat in the egg and vanilla extract until creamy and lump-free. Spread the cheesecake filling evenly over the dough layer.
Drop small pieces of the remaining dough over the cheesecake layer and gently spread where possible. Sprinkle the top generously with the remaining cinnamon-sugar mixture.
Bake for 30 to 35 minutes, or until the top is set and lightly golden and the center no longer jiggles excessively. Remove from the oven and allow to cool completely in the pan. Refrigerate for at least 2 hours before slicing into bars.
Servings and timing
This recipe makes approximately 16 bars.
Preparation time is about 20 minutes. Baking time is 30 to 35 minutes. Cooling and chilling time is about 2 to 3 hours. Total time from start to finish is roughly 3 hours.
Variations
You can add a pinch of nutmeg to the cinnamon-sugar mixture for extra warmth. For a slightly tangy contrast, mix 2 tablespoons of sour cream into the cheesecake filling. If you prefer thicker layers, use an 8 x 8-inch pan and increase the baking time slightly.
Storage/Reheating
Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual bars wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving. These bars are best enjoyed chilled or at cool room temperature and do not require reheating.
FAQs
Can I make these bars ahead of time?
Yes, these bars are perfect for making a day in advance since chilling helps them set and improves the texture.
Do I need to use parchment paper?
Parchment paper is recommended for easy removal, but you can also grease the pan well if needed.
Can I use low-fat cream cheese?
Full-fat cream cheese gives the best texture, but low-fat can be used with a slightly less creamy result.
How do I know when they are done baking?
The top should be lightly golden and the center should be mostly set with only a slight jiggle.
Can I double this recipe?
Yes, you can double the ingredients and bake in a larger pan, adjusting the baking time as needed.
Are these bars very sweet?
They are sweet but balanced by the creamy cheesecake and cinnamon spice.
Can I add nuts to the recipe?
Chopped walnuts or pecans can be added to the dough if you like extra texture.
Why did my cheesecake layer crack?
Overmixing or overbaking can cause cracks, but this does not affect the taste.
Can I serve these warm?
They can be served slightly cool, but chilling gives cleaner slices and better structure.
What is the best way to cut clean slices?
Use a sharp knife wiped clean between cuts for neat, even bars.
Conclusion
Snickerdoodle cheesecake bars are a delightful combination of cozy cinnamon flavor and rich, creamy cheesecake. With simple ingredients and easy steps, this dessert is perfect for both casual baking and special occasions. Once you try them, they are sure to become a favorite treat to make again and again.
Snickerdoodle Cheesecake Bars combine a soft, cinnamon-sugar cookie crust with a rich, creamy cheesecake center, making them a warm and comforting dessert perfect for any occasion.
Total Time:3 hours
Yield:16 bars
Ingredients
For the snickerdoodle dough:
2 ¾ cups (345 g) all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup (226 g) unsalted butter, softened
1 ½ cups (300 g) granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
For the cinnamon-sugar coating:
¼ cup (50 g) granulated sugar
1 tablespoon ground cinnamon
For the cheesecake filling:
16 oz (450 g) cream cheese, softened
½ cup (100 g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together flour, baking powder, cinnamon, and salt.
In a large bowl, beat softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla extract. Gradually add dry ingredients and mix until a soft dough forms.
In a small bowl, mix the cinnamon and sugar for the coating.
Press about two-thirds of the dough evenly into the prepared pan. Sprinkle lightly with some of the cinnamon-sugar mixture.
In another bowl, beat cream cheese until smooth. Add sugar, then the egg and vanilla, mixing until creamy. Spread over the dough layer.
Drop spoonfuls of remaining dough over the cheesecake and gently spread. Sprinkle generously with remaining cinnamon-sugar.
Bake for 30 to 35 minutes, or until the top is golden and the center is set with a slight jiggle.
Cool completely in the pan, then refrigerate for at least 2 hours before slicing into bars.
Notes
Chilling before slicing gives clean, structured bars.
Add chopped nuts to the dough for extra texture.
Use a sharp knife wiped clean between cuts for best results.
Low-fat cream cheese can be used, but full-fat gives better texture.
