There’s something magical that happens when you combine the beloved warmth of cinnamon-sugar snickerdoodles with irresistibly creamy cheesecake—all in a handheld treat. That’s the beauty of Snickerdoodle Cheesecake Bars: they deliver the best of both desserts, marrying a soft cookie base with a luscious tangy filling and a sparkling cinnamon-sugar topping. Whether you’re making them for a relaxed family night or a festive gathering, every bite is guaranteed to draw “oooohs,” “aaahs,” and requests for the recipe!
Ingredients You’ll Need
Don’t be fooled by the short list—these simple ingredients come together to create a flavor-packed treat with dreamy textures. Each component plays a key role, from lending sweet chewiness to producing that signature cinnamon sparkle.
- Refrigerated sugar cookie dough (16.5 oz package): The shortcut hero of this recipe, it forms an ultra-soft and chewy crust with minimal effort.
- Granulated sugar (1/4 cup + 1/2 cup): Used in the cinnamon-sugar and cheesecake layers, it delivers sweet balance and gorgeous caramelization.
- Ground cinnamon (1 tablespoon): The star spice! Cinnamon perfumes both the base and topping with cozy snickerdoodle flavor.
- Cream cheese (2 packages, 8 oz each, softened): This gives the cheesecake layer its indulgent richness and velvety smooth texture.
- Vanilla extract (1 teaspoon): Rounds out the filling with warmth and depth for that classic bakery-fresh aroma.
- Large eggs (2): Eggs hold the creamy filling together, ensuring every bar sets up beautifully.
- All-purpose flour (2 tablespoons): Just enough flour keeps the cheesecake layer sturdy yet creamy.
How to Make Snickerdoodle Cheesecake Bars
Step 1: Prepare Your Baking Pan
Begin by getting your oven preheated to 350°F (175°C) so it’s nice and hot when you’re ready to bake. Line a 9×13-inch baking pan with parchment paper—or lightly grease it if you don’t have parchment. This little step makes lifting and slicing the bars a breeze (plus, cleanup couldn’t be easier!).
Step 2: Press the Cookie Dough Crust
Open up your package of sugar cookie dough and press it evenly across the bottom of your prepared pan. Take a minute to work it into the corners so every bar gets that delicious, chewy crust—don’t worry about making it perfect, rustic is beautiful!
Step 3: Make and Sprinkle the Cinnamon-Sugar
In a small bowl, stir together 1/4 cup granulated sugar and the tablespoon of ground cinnamon. Now, sprinkle half of this irresistible mixture over the cookie dough layer. This creates a touch of spice that deliciously seeps into the crust as the bars bake.
Step 4: Prepare the Cheesecake Filling
Grab a large bowl and beat the softened cream cheese with 1/2 cup granulated sugar and vanilla extract. Once that mixture is velvety smooth, add the eggs one at a time, mixing thoroughly with each addition. Finish by blending in the flour. This dreamy batter is thick and creamy—just what you want for cheesecake layers!
Step 5: Assemble and Bake
Pour the cheesecake mixture right over the cookie dough base, using a spatula to smooth it out evenly. Sprinkle the rest of your cinnamon-sugar mixture all over the top for a gorgeous, sparkly finish. Slide your pan into the oven and bake for 30 to 35 minutes, until the center is set and edges are just golden. The smell alone will have everyone peeking into the kitchen!
Step 6: Cool and Chill
Once your Snickerdoodle Cheesecake Bars are baked, let them cool completely at room temperature. Then, pop the pan in the fridge and let them chill for at least 2 hours (overnight is even better if you’re prepping ahead). This waiting game is worth it for perfectly set, neat slices—trust me!
How to Serve Snickerdoodle Cheesecake Bars
Garnishes
A little garnish goes a long way in making these bars extra-special. Consider a light dusting of powdered sugar, a drizzle of caramel, or even a swirl of whipped cream on each bar. A pinch of extra cinnamon on top just before serving adds beautiful contrast and more snickerdoodle charm.
Side Dishes
Because Snickerdoodle Cheesecake Bars are so rich and satisfying, pairing them with something simple is best. A bowl of mixed berries lends freshness and color, while a cup of coffee or spiced chai tea is perfect for balancing the sweetness. If you’re serving them at a party, try adding out a platter of fresh fruit for a lovely contrast.
Creative Ways to Present
For a fun spin, cut your bars into small bite-sized squares and pile them high on a cake stand for a dessert centerpiece. Stack layers between parchment for sweet picnic treats, or package a few in pretty boxes as thoughtful edible gifts. These bars also shine as part of a holiday cookie tray alongside gingerbread and classic snickerdoodles—variety is always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Snickerdoodle Cheesecake Bars keep beautifully in the refrigerator. Simply store them in an airtight container, layered with parchment if you’re stacking them, and they’ll stay fresh for up to 4 days. Their flavor actually improves as they chill, making leftovers a delicious little gift to yourself.
Freezing
These bars are freezer-friendly, too! Once fully cooled and chilled, cut them into individual bars and wrap tightly in plastic wrap, then place in a freezer bag. They stay delicious for up to 2 months. Thaw overnight in the fridge before serving—super handy for those “just because” dessert cravings!
Reheating
While Snickerdoodle Cheesecake Bars are best enjoyed chilled or at room temperature, you can very gently warm them. Just pop a bar in the microwave for about 10 seconds. This softens the cookie crust and enhances the cinnamon aroma, but be careful not to overheat or the cheesecake can become a bit melty.
FAQs
Can I use homemade sugar cookie dough instead of storebought?
Absolutely! If you have a favorite sugar cookie dough recipe, use an equivalent amount and press it into the bottom of your pan. The bars will have an extra homemade touch that’s totally worth the extra effort.
How do I know when the cheesecake layer is set?
The edges of the bars should be lightly golden and the center just set—it should only jiggle slightly. If you insert a toothpick near the center, it should come out mostly clean with a tiny bit of moist crumb, not raw batter.
Can I add anything extra to the filling?
Definitely! Try swirling a bit of caramel sauce through the cheesecake before baking or tossing a handful of mini chocolate chips on top of the sugar-cookie crust. Both are delicious twists that still keep the spirit of Snickerdoodle Cheesecake Bars.
What’s the best way to slice these bars neatly?
For the cleanest slices, always chill the bars thoroughly first. Then, use a sharp knife dipped in hot water (wipe between cuts) to glide through the creamy layers without sticking.
Are Snickerdoodle Cheesecake Bars OK to make a day in advance?
Absolutely! In fact, making them a day ahead allows the flavors to fully develop and makes slicing super easy. Just store them chilled until you’re ready to serve.
Final Thoughts
If you love the comforting flavor of snickerdoodles and can’t resist creamy cheesecake, these Snickerdoodle Cheesecake Bars truly deserve a spot in your baking rotation. They’re simple, crowd-pleasing, and downright joyful to share. So gather your ingredients and treat yourself—and your friends—to this delightful mashup; you’ll be hearing rave reviews in no time!
Print
Snickerdoodle Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes (plus 2 hours chilling)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of snickerdoodle cookies and creamy cheesecake with these easy-to-make Snickerdoodle Cheesecake Bars. Perfect for a sweet treat or special occasion!
Ingredients
Sugar Cookie Crust:
- 1 package (16.5 oz) refrigerated sugar cookie dough
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons all-purpose flour
Instructions
- Prepare the Crust: Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it. Press the sugar cookie dough evenly into the bottom of the pan to form a crust.
- Make the Cinnamon Sugar Topping: In a small bowl, mix 1/4 cup sugar with cinnamon and sprinkle half of the mixture over the cookie dough.
- Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese, 1/2 cup sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Mix in the flour until combined.
- Assemble and Bake: Pour the cheesecake mixture evenly over the cookie dough crust. Sprinkle the remaining cinnamon sugar over the top. Bake for 30–35 minutes or until the center is set and the edges are lightly golden.
- Cool and Chill: Let cool completely, then refrigerate for at least 2 hours before slicing into bars.
Notes
- For extra flavor, add a pinch of nutmeg to the cinnamon-sugar mixture.
- These bars can be made a day ahead and stored chilled.
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