Snickerdoodle Cheesecake Bars feature a cinnamon sugar cookie crust, topped with a sweet vanilla batter and more cookie pieces. An easy dessert that makes the most delicious combination!
Snickerdoodle Cheesecake Bars
If you love snickerdoodle cookies and cheesecake, then I’ve got the best cheesecake bars recipe to share with you!
Snickerdoodle cookies have always been my absolute favorite. Well, next to sugar cookies, which is basically the same thing, minus the cinnamon. I’ll take a snickerdoodle over a chocolate chip cookie any day!
And cheesecake…well, you all know that I love cheesecake! From these caramel apple cheesecake bars to this no bake oreo cheesecake, that peanut butter cup cheesecake, and this pumpkin cheesecake dip, I love it all.
So, it only seemed natural to take my two favorites and turn them into these easy snickerdoodle cheesecake bars. The cookie crust is soft, chewy, and filled with hints of sweet cinnamon. And the cheesecake batter is studded with vanilla and then topped with gobs of cookie pieces and finished with a cinnamon sugar dusting.
These snickerdoodle bars are easily one of my favorite cheesecake recipes, and I know you’ll love them, too.
Ingredients for Snickerdoodle Cheesecake Bars:
- Cream cheese
- Granulated sugar
For the snickerdoodle crust:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- All-purpose flour
- Baking powder
How to Make Snickerdoodle Cheesecake Bars:
- To make the cheesecake crust, in a large bowl, beat butter and sugars with a mixer until soft and fluffy. Beat in eggs, one at a time, followed by vanilla.
- In a medium bowl, whisk flour, baking powder, salt, and spices. Add flour mixture to sugar mixture, beating until just combined. Reserve one cup of dough and set aside. Press remaining dough into the bottom of a 9×13 pan and bake for 10 minutes until browned.
- To make the cheesecake batter, in another large bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs and vanilla until just combined.
- Pour batter onto warm cookie crust and then drop reserved dough by the spoonful over top of batter. In a small bowl, mix together sugar and cinnamon, then sprinkle over batter.
- Bake until bars are just set, about 20 minutes. Let cool completely and then refrigerate for about 4 hours before cutting into bars.
How to Store Cheesecake Bars:
Store chilled bars in an airtight container in the refrigerator for up to four days.
Can you freeze Snickerdoodle Bars?
Yes! Let the bars cool completely and then wrap in aluminum foil or plastic wrap. Place bars into a freezer-safe container or ziploc bag and freeze for up to three months.
How long do Cheesecake Bars last?
These easy cheesecake bars will last in the refrigerator for up to four days.
Tips for the best Cheesecake Bars:
- When mixing the butter and sugar to make the cookie crust, be sure to beat with an electric hand mixer or stand mixer on medium speed for at least 3-4 minutes, so batter is light and fluffy.
- The cookie crust will be soft and chewy, which is how it should be in this cinnamon cheesecake recipe.
- I like to use this vanilla bean paste in all of my recipes that call for vanilla extract. The paste gives it a stronger vanilla flavor, without causing the mix to become watered dow
- Make sure to chill the bars before cutting into squares. These bars are best served cold.
Looking for More Cheesecake Desserts? I’ve got you covered!
- No Bake Strawberry Cheesecake
- No-Churn Cherry Cheesecake Ice Cream
- No Bake Apple Cinnamon Cheesecake
- Strawberry Cheesecake Mousse
- Blueberry Cheesecake Stuffed French Toast
Snickerdoodle Cheesecake Bars
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 (8 ounce) blocks cream cheese softened
- ¾ cup granulated sugar divided
- 2 eggs
- 1½ teaspoons vanilla bean paste or vanilla extract
- 2 teaspoons ground cinnamon
To make the cookie crust:
- Preheat oven to 350°F. Line a 9x13 baking pan with aluminum foil or parchment paper and lightly grease with cooking spray. Set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar with an electric hand mixer or stand mixer with fitted paddle attachment until light and fluffy, about 3-4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Set aside.
- In a medium bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg. Gradually add flour mixture to butter mixture, beating until just combined. Reserve one cup of dough. Press remaining dough onto bottom of prepared pan and spread evenly.
- Bake until lightly browned, about 10 minutes. Remove from oven and let cook for several minutes. Leave oven on.
To make cheesecake filling:
- In a large bowl, beat cream cheese and ½ cup of sugar at medium speed until smooth and creamy. Beat in eggs and vanilla until just combined.
- Pour batter onto warm crust. Drop reserved cookie dough by the spoonful evenly across batter.
- In a small bowl, whisk remaining ¼ cup sugar and cinnamon. Sprinkle all over dough and cream cheese mixture.
- Bake until center of cheesecake is just set, about 20-22 minutes. Remove from oven and let cool completely in pan. Refrigerate until cold, about 4 hours. Using excess foil/parchment paper as handles, remove from pan before cutting into bars.
- Snickerdoodle Cheesecake Bars will keep refrigerated in an airtight container for up to four days.
- Cheesecake Bars can be frozen for up to three months.
- See my tips and tricks for making these Snickerdoodle Cheesecake Bars above the recipe box.
- Recipe slightly adapted from Paula Deen's Fall Baking magazine - 2017