If you’re looking for a delightful treat that perfectly marries the cozy flavors of cinnamon sugar with rich, creamy cheesecake, you’re in for a real treat with this Snickerdoodle Cheesecake Bars Recipe. These bars bring together a buttery snickerdoodle crust layered with a luscious cinnamon-spiked cheesecake filling that melts in your mouth and brightens any snack time or dessert moment. Whether you’re a longtime cheesecake fan or new to snickerdoodles, this recipe is a guaranteed crowd-pleaser that’s as fun to make as it is to savor.
Ingredients You’ll Need
This Snickerdoodle Cheesecake Bars Recipe uses simple, familiar ingredients that combine to create a fantastic blend of texture and flavor. Each component plays a vital role, from the buttery base to the smooth cheesecake layer, finishing with warm cinnamon that ties it all together beautifully.
- 1 cup all-purpose flour: Provides structure to the snickerdoodle crust, giving it a tender yet sturdy base.
- 1/2 teaspoon baking powder: Helps the crust rise just enough for a light texture that isn’t dense.
- 1/4 teaspoon salt: Balances sweetness and enhances the flavors.
- 1/2 cup unsalted butter, softened: Adds richness and moisture, essential for that dreamy crumbly crust.
- 1/2 cup granulated sugar: Sweetens the crust perfectly without overpowering the cinnamon notes.
- 1 large egg: Acts as a binder to hold the crust ingredients together.
- 1 teaspoon vanilla extract: Amplifies the flavor by adding depth to the crust.
- 2 teaspoons ground cinnamon, divided: Sprinkle the warm, aromatic spice into both layers for that iconic snickerdoodle taste.
- 8 oz cream cheese, softened: The star of the cheesecake layer, delivering smooth, creamy richness.
- 1/3 cup granulated sugar: Sweetens the cheesecake without overshadowing the cinnamon.
- 1 large egg: Gives structure and firmness to the cheesecake layer.
- 1 teaspoon vanilla extract: Enhances the cheesecake’s flavor with a subtle, sweet note.
How to Make Snickerdoodle Cheesecake Bars Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, making sure to leave an overhang on the sides. This makes it easier to lift out the bars later, so you don’t have to worry about them sticking or breaking.
Step 2: Mix the Dry Crust Ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon of ground cinnamon. This combination forms the flavorful base of the crust, making sure every bite has that classic snickerdoodle warmth.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and 1/2 cup sugar together until fluffy and light in color. This step is key because it incorporates air, giving your crust a delicate crumb that contrasts nicely with the creamy cheesecake.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract, mixing well until smooth. The egg helps bind everything while the vanilla enhances the passionate cinnamon flavor you’re building.
Step 5: Combine Dry and Wet Ingredients
Gradually stir in the flour mixture until the dough just comes together. You want to be gentle here to avoid overworking the dough, which can make the crust tough. Then, press this dough evenly into the prepared pan, creating a firm base for the cheesecake layer to rest on.
Step 6: Make the Cheesecake Filling
Beat the cream cheese until it’s completely smooth. Add the 1/3 cup sugar, one egg, vanilla extract, and the remaining teaspoon of cinnamon. Mix everything together until creamy and fully combined. This luscious filling is where the magic truly happens—the cinnamon tying the dessert’s flavors together beautifully.
Step 7: Layer and Bake
Spread the cheesecake mixture evenly over the snickerdoodle crust. Bake your creation for 30 to 35 minutes, or until the edges turn lightly golden and the center is just set but still has a little wiggle. This texture ensures a creamy, melt-in-your-mouth cheesecake bar.
Step 8: Cool and Chill
Once baked, let the pan cool completely on a wire rack. After cooling, refrigerate the bars for at least 3 hours or, even better, overnight. This chilling step allows the cheesecake layer to set perfectly, giving you clean slices and delightful texture in every bite.
How to Serve Snickerdoodle Cheesecake Bars Recipe
Garnishes
These bars are stunning on their own, but a light dusting of powdered sugar or an extra sprinkle of cinnamon adds a pretty finishing touch that brightens the presentation. For an extra indulgent experience, try a drizzle of caramel sauce or a dollop of whipped cream.
Side Dishes
Complement these warm cinnamon-flavored bars with a scoop of vanilla ice cream or some fresh berries for a balance of sweet and tart. A hot cup of coffee or chai tea also pairs wonderfully, intensifying the cozy snickerdoodle vibe.
Creative Ways to Present
Cut into traditional squares or change things up by using cookie cutters for fun shapes at parties and gatherings. Serve on a rustic wooden board or alongside a small bowl of cinnamon sugar for guests to sprinkle to their heart’s content.
Make Ahead and Storage
Storing Leftovers
Store your Snickerdoodle Cheesecake Bars Recipe leftovers in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 4 days, allowing you to enjoy the comforting combination whenever the craving strikes.
Freezing
For longer storage, wrap each bar individually in plastic wrap and place them in a freezer-safe container. They freeze beautifully for up to 3 months. When you want a sweet pick-me-up, just thaw them overnight in the fridge.
Reheating
If you prefer your bars slightly warm, gently heat them in the microwave for 15 to 20 seconds. This quick warm-up enhances the creamy texture without melting the chill from the cheesecake layer.
FAQs
Can I use low-fat cream cheese for this recipe?
You can, but keep in mind it might alter the rich, creamy texture of the cheesecake layer. Full-fat cream cheese gives the best flavor and consistency for this Snickerdoodle Cheesecake Bars Recipe.
What if I don’t have parchment paper?
If parchment isn’t available, grease the baking pan thoroughly with butter or non-stick spray to prevent sticking. Just be extra careful when removing the bars so they don’t break.
Can I make these bars gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, ideally one designed for baking. You might notice a slight difference in texture, but the delicious snickerdoodle-cheesecake flavor will still shine.
How do I know when the bars are fully baked?
Look for lightly golden edges and a center that’s set but still slightly jiggly — similar to how you’d test a classic cheesecake. The bars will firm up further as they chill in the fridge.
Can I add nuts to this recipe?
Absolutely! Chopped pecans or walnuts folded into the crust add a delightful crunch and complement the cinnamon flavors beautifully.
Final Thoughts
There’s something truly comforting about these Snickerdoodle Cheesecake Bars Recipe that makes every bite feel special. Whether for a cozy family dessert or a festive gathering, these bars bring simple ingredients together in a way that feels both indulgent and homey. So go ahead, give them a try—you might just find your new favorite treat to share and savor over and over.
Print
Snickerdoodle Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes plus chilling time
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and creamy Snickerdoodle Cheesecake Bars that combine the warm flavors of cinnamon sugar cookies with a luscious cheesecake layer. Perfectly spiced with cinnamon, these bars feature a buttery snickerdoodle crust topped with a smooth, cinnamon-infused cheesecake for an irresistible dessert that’s easy to make and sure to impress.
Ingredients
Snickerdoodle Crust
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, making sure to leave an overhang on the sides to easily lift out the bars later.
- Mix Dry Ingredients for Crust: In a small bowl, whisk together the all-purpose flour, baking powder, salt, and 1 teaspoon ground cinnamon until well combined. This will be your snickerdoodle crust base.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and 1/2 cup granulated sugar together until the mixture is light and fluffy, which takes about 2-3 minutes.
- Add Egg and Vanilla: Beat in the egg and 1 teaspoon vanilla extract until the mixture becomes smooth and cohesive.
- Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, stirring just until the dough comes together. Avoid overmixing to keep the crust tender.
- Press Dough into Pan: Evenly press the snickerdoodle dough into the prepared baking pan, forming an even layer that will serve as the crust.
- Prepare Cheesecake Layer: In a clean bowl, beat the softened cream cheese until smooth and creamy. Add 1/3 cup granulated sugar, 1 egg, 1 teaspoon vanilla extract, and the remaining 1 teaspoon cinnamon. Mix thoroughly until the mixture is smooth and creamy.
- Spread Cheesecake Over Crust: Pour and spread the cheesecake mixture evenly over the snickerdoodle crust layer, smoothing the top with a spatula.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until the edges are lightly golden and the center is set but still slightly jiggly to the touch.
- Cool and Chill: Remove from oven and allow the bars to cool completely on a wire rack. Once cooled, chill in the refrigerator for at least 3 hours or preferably overnight to let the cheesecake layer firm up.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Do not overbake; the center should remain slightly jiggly to maintain a creamy texture.
- For easy removal, use the parchment paper overhang to lift the bars from the pan.
- These bars keep well in the fridge for up to 4 days, or can be frozen for up to 2 months.
- Optionally, sprinkle additional cinnamon sugar on top before baking for extra sweetness and texture.
