Snickerdoodle Cheesecake Bars are a dreamy fusion of two beloved desserts: the classic cinnamon-sugar coated snickerdoodle cookie and rich, creamy cheesecake. With a buttery cinnamon base, a luscious layer of smooth cheesecake, and a sugary topping that gets perfectly golden in the oven, these bars are the ultimate crowd-pleaser for holidays, potlucks, or a cozy night in. Their sweet aroma, soft texture, and delightful balance of tangy and warm flavors make them a standout treat for any dessert table.
The History of Snickerdoodle Cheesecake Bars
The origins of the snickerdoodle cookie date back to 19th-century New England, where it was often associated with German or Dutch-American baking traditions. The name “snickerdoodle” itself may come from a misinterpretation of the German word “Schneckennudel,” which describes a type of cinnamon roll. Over time, the snickerdoodle gained popularity due to its simple ingredients and distinctively crackled cinnamon-sugar coating. Cheesecake, on the other hand, has a much older history, with roots in ancient Greece and further development through Roman and European cuisine. The cheesecake made its way to the United States and evolved into the rich, creamy version we know today. The combination of snickerdoodle and cheesecake into bars likely began as part of the modern dessert mashup trend, where bakers creatively fuse classics to invent irresistible hybrid treats. These bars emerged from that wave of innovation, bringing the comforting nostalgia of snickerdoodles together with the indulgence of cheesecake, all in a handheld format.
Ingredients Breakdown
For the crust and topping: 1 cup unsalted butter, softened – provides richness and helps bind the crust. 1 and 1/2 cups granulated sugar – sweetens the crust and creates that signature snickerdoodle topping. 2 large eggs – adds structure and moisture. 1 tsp vanilla extract – enhances the overall flavor with warm, aromatic notes. 2 and 3/4 cups all-purpose flour – gives the crust body and structure. 1/2 tsp baking soda – helps the crust rise slightly and prevents it from being too dense. 1/2 tsp cream of tartar – classic snickerdoodle ingredient that gives a slight tang and chewiness. 1/4 tsp salt – balances the sweetness and deepens flavor. 2 tsp ground cinnamon – for that unmistakable snickerdoodle warmth. For the cheesecake filling: 16 oz cream cheese, softened – the rich and creamy base of the filling. 1/2 cup granulated sugar – sweetens the cheesecake. 1 large egg – helps the cheesecake set properly. 1 tsp vanilla extract – complements the tang of the cream cheese with sweet flavor.
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal. 2. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract and beat until well combined. 3. In another bowl, whisk together the flour, baking soda, cream of tartar, salt, and 1 tsp cinnamon. Gradually mix the dry ingredients into the wet mixture until a soft dough forms. 4. Press about two-thirds of the dough evenly into the bottom of the prepared pan. Set the remaining dough aside for the topping. 5. In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, mixing until fully incorporated. 6. Pour the cheesecake filling over the crust layer, spreading it out evenly with a spatula. 7. Take the reserved dough and crumble it evenly over the top of the cheesecake layer. Combine the remaining 1 tsp cinnamon with a tablespoon of sugar and sprinkle it generously over the top. 8. Bake for 30–35 minutes, or until the center is set and the top is lightly golden. 9. Allow the bars to cool at room temperature, then refrigerate for at least 3 hours (preferably overnight) before slicing into squares.
Tips for the Perfect Snickerdoodle Cheesecake Bars
Always use room temperature cream cheese to ensure a silky smooth filling that mixes easily and without lumps. Don’t skip the cream of tartar—it’s key to achieving the slight tang and chewy texture associated with snickerdoodles. Let the bars cool completely before refrigerating, and chill thoroughly to get clean, sharp cuts when slicing. Use parchment paper with overhang to lift the bars out of the pan effortlessly. You can lightly score the top dough layer for an even more attractive finished look. For a crispier top, you can briefly broil the bars for the last 1-2 minutes, but keep a close eye to avoid burning. To cut the bars neatly, use a sharp knife dipped in hot water and wiped dry between each cut.
Variations and Customizations
Chocolate Chip Snickerdoodle Cheesecake Bars: Add 1 cup of mini chocolate chips to the crust or sprinkle on top for an extra indulgent twist. Apple Cinnamon Cheesecake Bars: Add a thin layer of finely chopped sautéed apples over the crust before pouring the cheesecake mixture. Pumpkin Snickerdoodle Cheesecake Bars: Mix 1/2 cup of pumpkin puree and 1/2 tsp pumpkin spice into the cheesecake layer for a seasonal flavor. Gluten-Free Version: Use a gluten-free all-purpose flour blend in place of regular flour for a celiac-friendly option. Vegan Adaptation: Substitute vegan cream cheese, a flax egg, and plant-based butter to make the bars dairy- and egg-free. Caramel Drizzle: Drizzle the bars with homemade or store-bought caramel sauce after baking for a decadent finish. Nutty Crunch: Add a handful of chopped pecans or walnuts into the dough or sprinkle over the top before baking.
Health Considerations and Nutritional Value
Snickerdoodle Cheesecake Bars are a rich dessert, so portion control is key if you’re watching your calorie intake. On average, one bar (depending on size) contains around 250–350 calories, with fats from butter and cream cheese contributing significantly. They are high in sugar and saturated fats, making them a treat best enjoyed occasionally rather than daily. For a slightly healthier version, you can reduce the sugar in both the crust and filling by 1/4 cup, use low-fat cream cheese, or replace half the butter with Greek yogurt for some added protein and lower fat content. The bars contain gluten and dairy, which are important to keep in mind for those with allergies or sensitivities. While they’re not considered a health food, they can be modified slightly to fit into a balanced lifestyle when enjoyed in moderation.
FAQ
Can I freeze Snickerdoodle Cheesecake Bars? Yes! Once cooled and chilled, wrap them tightly in plastic wrap and foil or store in an airtight container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
How long do these bars last in the fridge? Stored properly in an airtight container, they’ll stay fresh for 4 to 5 days in the refrigerator.
Can I use store-bought cookie dough? You can use store-bought snickerdoodle dough as a shortcut, but the homemade version offers more depth of flavor and better texture.
Can I make them ahead of time? Absolutely—these bars taste even better the next day after the flavors have had time to meld in the fridge.
Why is my cheesecake layer runny? Make sure your cream cheese is room temperature, don’t overmix the batter, and ensure it’s baked long enough. The center should not jiggle excessively.
Can I double the recipe? Yes, just use a larger baking pan and adjust the baking time slightly, checking for doneness around the 40–45 minute mark.
Snickerdoodle Cheesecake Bars
Ingredients
Snickerdoodle Crust
- 1 cup 130g graham cracker crumbs, roughly equivalent to 9 full sheets
- 2 tablespoons 25g granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup 56g melted salted butter
Cinnamon Sugar Swirl
- 1/3 cup 66g packed light brown sugar
- 1/3 cup 66g granulated sugar
- 1 tablespoon ground cinnamon
Cheesecake Filling
- 2 cups 452g full-fat cream cheese, softened to room temperature
- 2/3 cup 133g granulated sugar
- 2 large eggs 112g, at room temperature
- 1 teaspoon 4ml vanilla extract
Instructions
Cinnamon Graham Cracker Crust
- Start by preheating your oven to 325°F (165°C) and lining an 8×8-inch square baking pan with parchment paper. To keep the parchment from shifting, you can secure it with unpainted metal binder clips.
- In a medium mixing bowl, whisk together 1 cup of graham cracker crumbs, 2 tablespoons of granulated sugar, and 2 teaspoons of ground cinnamon.
- Add 1/4 cup of melted butter to the dry mixture and stir until the crumbs are evenly coated and the texture is moist and sandy.
- Transfer the cinnamon crumb mixture into your prepared baking pan and press it firmly into an even layer using the back of a spoon or the bottom of a measuring cup.
- Bake the crust for 8 minutes, then remove from the oven and set it on a wire rack to cool. Be sure to leave the oven on for the next step.
Cinnamon Sugar Swirl
- In a small bowl, whisk together 1/3 cup of packed brown sugar, 1/3 cup of granulated sugar, and 1 tablespoon of ground cinnamon. Set this aside for later use.
Cheesecake Filling
- While the crust is baking and cooling, begin preparing the cheesecake layer.
- Place 2 cups of full-fat cream cheese (at room temperature) into a medium mixing bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed for about 2 minutes until it’s completely smooth and creamy.
- Add 2/3 cup of granulated sugar and mix on medium-low speed until the sugar is fully incorporated.
- Next, add in the eggs one at a time, mixing after each addition. Then add 1 teaspoon of vanilla extract and continue mixing on medium-low speed until everything is well combined. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure a fully blended batter.
- Pour half of the cheesecake filling over the cooled graham cracker crust and spread it into an even layer.
- Sprinkle two-thirds of the prepared cinnamon sugar mixture evenly over the cheesecake batter.
- Carefully spoon the remaining cheesecake filling over the cinnamon sugar layer and use the back of a spoon to gently spread it out, covering the entire surface.
- Dollop the remaining cinnamon sugar mixture over the top and use a butter knife or small offset spatula to create decorative swirls by dragging it through the batter. This step gives the bars a beautiful marbled top with a snickerdoodle-like crackly finish.
- Bake the cheesecake bars at 325°F for 40 to 45 minutes. Check them halfway through and tent with foil if the top is browning too quickly.
- To test for doneness, gently wiggle the pan—the edges should look set, while the center will have a slight jiggle. Don’t rely on a toothpick test, as cheesecake sets differently than cake.
- Let the bars cool completely in the pan on a wire rack. Once they reach room temperature, transfer them to the refrigerator to chill for at least 2 hours or overnight. Avoid placing them in the fridge while still hot to prevent cracking on the surface.
- For clean, neat slices, use a sharp knife warmed under hot water and wiped dry between each cut.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
These snickerdoodle cheesecake bars can be prepared in advance and stored in the refrigerator for up to one week. Make sure to keep them in an airtight container to maintain their freshness. They’re also freezer-friendly! To freeze, place the bars on a baking sheet and freeze until they’re firm to the touch. Once frozen, wrap each bar tightly in plastic wrap followed by a layer of foil to protect them from freezer burn. When you’re ready to enjoy, transfer the wrapped bars to the refrigerator and let them thaw overnight. Unwrap and serve the next day. Tips for the Best Snickerdoodle Cheesecake Bars
Ensure your cream cheese is fully at room temperature before mixing—it makes for a smoother, lump-free filling.
Avoid using a toothpick to test for doneness. Instead, gently shake the baking pan while it’s still in the oven. If the edges are set and only a small circle in the center jiggles slightly, the bars are done. They will firm up more as they cool.
To achieve clean, precise slices, use a sharp knife warmed in hot water. Dip the knife into a tall cup of hot water, dry it thoroughly, then make a cut. Wipe the blade clean and repeat this process for each slice.
If you’d like to make a larger batch in a 9×13-inch baking dish, simply double the recipe and bake at 325°F for 38 to 42 minutes.