These Snickerdoodle Cheesecake Bars are so incredible and delicious! You can make this perfect dessert mash-up so easily and there’s no need to choose between your favorite treats!
THE PERFECT COMBINATION OF COOKIE AND CHEESECAKE
Snickerdoodle Cheesecake Bars are the perfect way to satisfy multiple dessert cravings at once! This recipe is wonderfully versatile, combining the warm cinnamon flavor of snickerdoodles, the creamy richness of cheesecake, and the chewy texture of blondies all in one amazing treat. You don’t need to decide between your favorite desserts anymore – just make these bars!
Let me just say – these bars are a TRIPLE THREAT. Seriously! They combine everything wonderful about snickerdoodle cookies with a luscious cheesecake layer and the satisfying chew of a blondie. It’s like the dessert version of hitting the jackpot.
I’ve always had a soft spot for snickerdoodles (that cinnamon-sugar coating gets me every time), but when you layer them with creamy cheesecake? Pure magic happens. While I appreciate a good chocolate dessert, there’s something about the warm, cozy flavor of cinnamon and the tanginess of cream cheese that creates an irresistible combination.
What makes these bars extra special is how each layer complements the others. The cookie dough base gives you that familiar snickerdoodle flavor foundation, the cheesecake middle adds incredible creaminess, and then the crumbled cookie topping with more cinnamon-sugar creates the perfect finish. Every bite gives you multiple flavors and textures!
FREQUENTLY ASKED QUESTIONS:
Can I make these bars ahead of time?
Absolutely! These bars actually benefit from some chilling time, making them perfect for preparing a day in advance. The flavors meld together beautifully, and the cheesecake layer firms up nicely. Just keep them covered in the refrigerator until you’re ready to serve.
How do I know when they’re done baking?
Look for three key signs: the edges should be set and slightly pulling away from the pan, the top cookie layer should be golden brown, and the center will still have a slight jiggle (like the center of a cheesecake). Don’t overbake or the bars will become dry – they’ll continue to set as they cool.
Can I freeze these bars?
Yes! These freeze beautifully for up to 3 months. Cut them into individual portions, wrap each piece in plastic wrap, and store in a freezer-safe container. Thaw overnight in the refrigerator or for about an hour at room temperature before enjoying.
My cream cheese was still a bit cold and now there are lumps in my cheesecake layer. Can I fix it?
If you notice lumps forming when mixing your cheesecake layer, let the mixture rest for 5 minutes to warm up a bit more, then beat again until smooth. In the future, make sure your cream cheese is truly at room temperature (leave it out for at least an hour) for the smoothest results.
Can I double this recipe?
This recipe already makes a generous amount in a 9×13 pan, but if you need more, you can double it and bake in a larger sheet pan. Just watch the baking time – you may need to add a few extra minutes since the surface area is larger.
INGREDIENTS NEEDED:
For the Cheesecake Layer:
- cream cheese – creates that signature creamy, tangy layer that contrasts beautifully with the sweet cookie dough. Make sure it’s fully softened for a smooth, lump-free texture.
- granulated sugar – sweetens the cheesecake layer to the perfect level without overpowering the tanginess of the cream cheese.
- eggs – provide structure and help the cheesecake layer set properly during baking.
- vanilla extract – enhances the flavor and adds wonderful aroma to the cheesecake layer.
For the Snickerdoodle Layer:
- flour – the foundation of our cookie dough, giving structure and that perfect blondie texture.
- salt – enhances all the other flavors and balances the sweetness. Don’t skip it!
- baking soda – gives the cookie layers a slight lift without making them too cakey.
- butter – creates richness and that distinct buttery flavor that makes blondies so irresistible. Make sure it’s properly softened for the best texture.
- granulated sugar and brown sugar – the combination gives the cookie dough the perfect sweetness and chew. The brown sugar adds moisture and a hint of caramel flavor.
- eggs – bind everything together and add richness to the cookie dough.
- vanilla extract – complements the cinnamon and adds depth of flavor.
- cinnamon – the star spice that gives snickerdoodles their distinctive warm, comforting flavor.
For the Cinnamon Sugar:
- granulated sugar and cinnamon – mixed together to create that classic snickerdoodle coating that adds both flavor and a slight crunch to the top and middle of our bars.
HOW TO MAKE SNICKERDOODLE CHEESECAKE BARS
Start by preheating your oven to 350°F and preparing your 9×13 baking dish. I highly recommend lining it with parchment paper with some overhang on the sides – this makes removing the bars so much easier later on! If you don’t have parchment, greasing the pan well works too.
First, let’s prepare our cinnamon-sugar mixture by combining 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon in a small bowl. This will be used to sprinkle between layers and on top, creating that classic snickerdoodle flavor throughout the bars. Set this aside for now.
Next, make the cheesecake layer. In a large bowl, beat the softened cream cheese and sugar until it’s smooth and fluffy. This usually takes about 2-3 minutes with an electric mixer. The key here is making sure your cream cheese is properly softened – cold cream cheese will give you lumps!
Add the eggs and vanilla to the cream cheese mixture and beat until everything is well combined and smooth. Set this mixture aside while you prepare the cookie dough.
For the snickerdoodle dough, start by whisking together the dry ingredients – flour, baking soda, cinnamon, and salt – in a medium bowl. In another large bowl, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes. This creaming process is important for the right texture, so don’t rush it!
Add the eggs and vanilla to the butter mixture and beat until well combined. Then gradually add the dry ingredients, mixing just until incorporated. Over-mixing can make the cookie layers tough, so stop once everything is combined.
Now comes the fun part – assembly! Take about 2/3 of your snickerdoodle dough and spread it evenly in the bottom of your prepared pan. I find using slightly damp hands or a spatula coated with a little cooking spray helps prevent sticking when spreading the dough.
Sprinkle half of your cinnamon-sugar mixture over this base layer. This creates that wonderful cinnamon flavor throughout the bars.
Pour the cheesecake mixture over the base layer, spreading it evenly with a spatula to create a smooth layer that reaches all the edges.
Take the remaining cookie dough and break it into small pieces. Gently place these pieces on top of the cheesecake layer, distributing them as evenly as possible. Don’t worry about covering the entire surface – the pieces will spread slightly as they bake, and having some cheesecake peeking through creates a beautiful marbled effect.
Finish by sprinkling the remaining cinnamon-sugar mixture over the top. This gives the bars that signature snickerdoodle appearance and adds a lovely bit of sparkle and crunch.
Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. The top should be golden brown, and you might see the cheesecake layer bubbling slightly through the cracks.
Allow the bars to cool completely in the pan before refrigerating. For the best flavor and texture, chill them for at least 2 hours or overnight before cutting into squares.
These bars are delicious served chilled or at room temperature. If you’re serving them at a gathering, they can sit out for up to six hours before needing to be refrigerated again.
Snickerdoodle Cheesecake Bars
Ingredients
Cheesecake Layer:
- 16 oz. cream cheese 2 blocks, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Snickerdoodle Layer:
- 2 1/4 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
Cinnamon Sugar:
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish or line with parchment paper (leaving some overhang for easy removal).
- For the Cinnamon Sugar Mixture: Combine 2 Tbsp sugar and 1 tsp of cinnamon in a small bowl. Set aside.
- For the Cheesecake Layer: Beat cream cheese and 1/2 cup sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add in eggs and vanilla to the cream cheese mixture. Mix until well combined and smooth. Set aside.
- For the Snickerdoodle Dough: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla to the butter mixture and beat until well combined.
- Gradually add the flour mixture to the butter mixture, mixing just until combined. Do not overmix.
- Spread approximately 2/3 of the snickerdoodle dough into the prepared pan, creating an even layer.
- Sprinkle half of the cinnamon-sugar mixture over the dough layer.
- Pour the cheesecake mixture over the dough layer and spread evenly with a spatula.
- Break the remaining snickerdoodle dough into small pieces and distribute them evenly over the cheesecake layer.
- Sprinkle the remaining cinnamon-sugar mixture over the top.
- Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. The top should be golden brown.
- Allow to cool completely at room temperature, then refrigerate for at least 2 hours before cutting into squares.
Notes
- Make sure your cream cheese is truly at room temperature to avoid lumps in the cheesecake layer.
- These bars can be served chilled or at room temperature. They can remain at room temperature for up to six hours before needing to be refrigerated again.
- For clean cuts, chill the bars completely, then use a sharp knife dipped in hot water and wiped dry between cuts.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These bars freeze well for up to 3 months. Wrap individual pieces in plastic wrap and store in a freezer-safe container.
