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Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars are a decadent dessert mashup that combines the nostalgic warmth of cinnamon-sugar cookies with the rich creaminess of cheesecake. Easy to customize, make ahead, and freeze, they’re the perfect indulgence for any sweet occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 2 hours 55 minutes
Servings 16

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 8x8-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

Making Snickerdoodle Cheesecake Bars Ahead of Time
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 9x13-inch baking dish, simply double the recipe and bake at 325°F for 38 to 42 minutes.