• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
To Simply Inspire
  • About
    • Contact
    • Press
  • Recipe Index
  • By Course
    • Appetizers
    • Breakfast
    • Main Dishes
    • Desserts
    • Healthy Recipes
    • Salads
    • Side Dishes
    • Snacks
    • Soups and Stews
  • Shop
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Subscribe
  • About
  • Press
  • Contact
  • Shop
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Desserts » Snickerdoodle Cheesecake Bars

    Snickerdoodle Cheesecake Bars

    By Sherri On April 17, 2022 Leave a Comment

    43 shares
    No ratings yet
    Jump to Recipe Pin Recipe
    closeup of a snickerdoodle cheesecake bar on a small silver wire rack
    closeup of cheesecake bars with snickerdoodle cookie base and crumble topping with text overlay

    These delicious Snickerdoodle Cheesecake Bars are made with a base of snickerdoodle cookie dough made of butter, cinnamon and brown sugar, a smooth creamy cheesecake layer, and topped with cinnamon sugar and even more sweet crunchy crumbles!

    closeup of a cheesecake bar with snickerdoodle layer

    Table of contents

    • Easy Snickerdoodle Cheesecake Bars
    • What are Snickerdoodle Cheesecake Bars?
    • Ingredients/shopping list
    • How to Make this Snickerdoodle Cheesecake Bars Recipe
    • Variations/ Substitutions
    • Tips
    • FAQ’s
      • Other Recipes

    Easy Snickerdoodle Cheesecake Bars

    Snickerdoodle cheesecake bars are a simple dessert bar combining elements of snickerdoodle cookies and a decadent cheesecake into one stinkin’ delicious bite.

    I can’t help but dream of these cookie bars as they are absolutely crave-worthy. They’re so easy to make which is why they’re a go-to when I need something quick and easy for a no-fuss dessert. Especially when making an entire cheesecake isn’t on my to-do list!

    Cutting them into bars makes it easy to serve a crowd, and when wrapped individually, they freeze well for later!

    four cheesecake bars stacked on top of each on a wire rack

    What are Snickerdoodle Cheesecake Bars?

    Snickerdoodle layer. They’re made with a base layer of buttery snickerdoodle cookie dough made with brown sugar for a deeper flavor and moisture.

    Cream cheese layer. Then it’s topped with a sweet creamy cheesecake filling made with the traditional creamy and tangy combination of cream cheese and sour cream.

    Top crumble. Finally, it’s finished with even more crumbles of sweet crunchy snickerdoodle and a sprinkling of cinnamon and sugar.

    All of this is baked until gooey and amazing!

    five small glass bowls with ingredients for cheesecake crust - flour, egg, brown sugar, white sugar, vanilla extract, butter, cinnamon
    For the Crust
    five glass bowls with ingredients for cheesecake filling - cream cheese, sugar, vanilla extract, sour cream and one egg
    For the Cheesecake
    white bowl with sugar and a small glass bowl with cinnamon
    For the Topping

    Ingredients/shopping list

    For the snickerdoodle layer

    • Light brown sugar. Brown sugar is a signature sweet flavor of snickerdoodle so it’s a must!
    • Butter. The other is non-negotiable. Melted butter provides the needed fat and moisture but also the buttery goodness. Use salted or unsalted butter
    • Egg. Used to bind the crust together so when you slice the bars they don’t fall apart.
    • Vanilla extract. A delicious flavor addition that always pairs well with cheesecake.
    • All-purpose flour. Needed to create the structure of the base layer.
    • Baking powder. A leavening agent that gives it a bit of lift, and prevents it from becoming too dense.
    • Ground cinnamon. A beautiful warm spice that takes the flavor up a notch. Also a staple ingredient in a snickerdoodle!

    For the cheesecake layer

    • Cream cheese. Softened cream cheese to be taken out at least an hour ahead of time. Easier to cream into a smooth consistency, without lumps.
    • Sour cream. Lightens up the heavier cream cheese and mellows out the tang. Creates a lighter fluffier filling.
    • Sugar. For the filling, I use white sugar. Brown sugar would give it a different color and not the flavor we’re after in a cheesecake.
    • Egg. We’re using another egg for binding since these are baked snickerdoodle cheesecake bars.
    • Vanilla extract. Enhances the flavor of the filling making it just dreamy!

    For the cinnamon and sugar layer

    • Sugar & cinnamon. Every cheesecake bar needs a little something on top!

    How to Make this Snickerdoodle Cheesecake Bars Recipe

    There are two separate layers in this recipe, each as simple as the next. The hardest part is waiting for them to chill and set but it’s worth the wait!

    Step 1: Whisk melted butter and brown sugar in a large bowl. Add egg, and vanilla extract and mix, scraping down the sides as you go. Then, add the flour, baking powder, and cinnamon and blend until there are no large lumps.

    white mixing bowl with cheesecake crust batter with a whisk

    Step 2: Transfer ⅔ of the mixture to a 9×9 inch prepared baking dish lined with parchment paper and press down gently into the bottom of the pan an even layer. Keep the remaining mixture aside to use on the top layer.

    dough pressed into the bottom of a white square baking dish

    Step 3: Beat cream cheese, sour cream, and sugar in a medium bowl with a hand mixer on high speed until well blended. Add the egg and vanilla and continue blending for another minute until smooth. (you can also use a stand mixer.)

    Again, you always want to scrape down the sides with a rubber spatula to make sure it’s all incorporated.

    silver mixing bowl with blended cream cheese mixture

    Step 4: Pour the cheesecake mixture over the snickerdoodle cookie layer and spread it evenly using a spatula. Grab the remaining dough that you set aside from step 2 and crumble the mixture in an even layer across the top of the cheesecake layer.

    Finish with a sprinkle of the cinnamon-sugar mixture.

    cream cheese mixture spread in a square baking dish

    Step 5: Bake assembled bars for 35-40 until golden around the edges. The center should be set and not jiggle when shaken lightly.

    cinnamon sugar crumbles over cream mixture

    Step 6: Remove it from the oven and allow it to cool completely before putting it in the fridge to set for a couple of hours. Slice into 9 bars and enjoy!

    square baking dish with cheesecake batter topped with cinnamon sugar crumble topping
    cheesecake bars with cinnamon sugar topping cut into 9 squares on a white cutting board

    Variations/ Substitutions

    1. Add ½ cup finely chopped pecans or walnuts to the bottom crust layer.
    2. Make a graham cracker crust by using the same amount of crushed graham crackers instead of flour for the bottom snickerdoodle layer. (I like to use a food processor to pulse graham crackers into fine crumbs)
    3. Use equal amounts of almond flour in place of the flour and granular stevia for the sugar for a low-carb alternative.
    4. Almond flour or Bob’s Red Mill 1:1 gluten-free all-purpose flour are great ways to make it a gluten-free crust.

    four square cheesecake bars on a wire rack

    Tips

    • Room temperature ingredients. Make sure to use room temperature cream cheese. Allow the eggs and sour cream to come to room temperature as well. It’s a great way to ensure even baking.
    • If you prefer a softer, less crunchy crust, bring your butter to room temperature rather than melting it completely.
    • Use low-fat cream cheese (neufchatel cheese) and sour cream if preferred. You may find the texture and flavor differ slightly, as the fat lends to the richness of the cheesecake filling.
    • For clean lines, be sure to press down the base snickerdoodle layer gently with your hands to flatten it out. This way, when you slice the bars, you’ll be able to see clean lines which are great for presentation!

    FAQ’s

    How to Store cheesecake bars?

    Keep any leftover bars in airtight containers for up to 4 days in the fridge.

    Can you freeze cheesecake bars?

    You can and you should! It’s a good thing these snickerdoodle cheesecake bars are so easy to make because I like to make two at a time!

    I like to flash freeze the bars first separate from each other. Then, transfer them to a freezer-friendly Ziploc bag or airtight container.

    Freeze them for up to 3 months and because they won’t freeze in a clump you can grab one whenever the mood strikes!

    Other Recipes

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    closeup of a snickerdoodle cheesecake bar on a small silver wire rack

    Snickerdoodle Cheesecake Bars

    These delicious Snickerdoodle Cheesecake Bars are made with a base of snickerdoodle cookie dough made of butter, cinnamon and brown sugar, a smooth creamy cheesecake layer, and topped with cinnamon sugar and even more sweet crunchy crumbles!
    No ratings yet
    Prevent your screen from going dark
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    refrigerate time: 2 hours
    Total Time: 2 hours 50 minutes
    Servings: 9
    Calories: 405kcal
    Author: Sherri Hagymas

    Ingredients

    For the Snickerdoodle Layer

    • ¾ cup light brown sugar
    • 1 stick butter melted (½ cup)
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 ¾ cups all-purpose flour
    • ½ teaspoon baking powder
    • 1 teaspoon ground cinnamon

    For the Cheesecake Layer

    • 12 ounces cream cheese 1.5 blocks at room temperature
    • ⅓ cup sour cream
    • ⅓ cup white sugar
    • 1 large egg
    • 1 teaspoon vanilla extract

    For the Cinnamon Sugar Layer

    • ¼ cup white sugar
    • 1 teaspoon ground cinnamon

    Instructions

    Make the Snickerdoodle Layer

    • Preheat oven to 350° F and grease a 9×9 square baking dish with nonstick spray and line it with parchment paper.
    • In a large mixing bowl, combine the melted butter and brown sugar. Whisk to thoroughly combine. (you can also beat with an electric mixer on medium speed)
      1 stick butter, ¾ cup light brown sugar
    • Add in the egg and vanilla extract and mix to combine well, scraping down the sides of the bowl as you mix.
      1 large egg, 1 teaspoon vanilla extract
    • Then add the flour, baking powder, and cinnamon and blend until there are no large lumps.
      1 ¾ cups all-purpose flour, ½ teaspoon baking powder, 1 teaspoon ground cinnamon
    • Pour about two-thirds of the mixture into the bottom of the pan and evenly into the bottom of the dish. Set aside the the remaining snickerdoodle mixture aside to use later.

    Make the Cheesecake Layer

    • Add the cream cheese, sour cream, and white sugar to a medium bowl or the bowl of a stand mixer.
      12 ounces cream cheese, ⅓ cup sour cream, ⅓ cup white sugar
    • Beat on medium speed for 1-2 minutes until blended well.
    • Then add the egg and vanilla extract and blend for an additional minute on medium speed until smooth, scraping down the sides of the bowl as you mix.
      1 large egg, 1 teaspoon vanilla extract
    • Pour the cheesecake mixture over the snickerdoodle layer and spread evenly.
    • Add the remaining snickerdoodle mixture evenly over the top of the cheesecake layer.

    Make the Cinnamon Sugar Layer

    • In a small mixing bowl, combine the white sugar and ground cinnamon.
      ¼ cup white sugar, 1 teaspoon ground cinnamon
    • Sprinkle this mixture evenly over the cheesecake bars.
    • Bake for 35-40 minutes or until the golden brown around the edges and the center is fully set and no longer soft when shaken slightly.
    • Remove from oven and allow to cool completely then place in the refrigerator for at least 2 hours before slicing.

    Notes

    Store in an airtight container in the refrigerator for 3-4 days.
    Use gluten free flour like Bob’s Red Mill One-to-One flour ,if desired.
    Use low fat cream cheese and sour cream, if preferred.
     

    Nutrition

    Serving: 1bar | Calories: 405kcal | Carbohydrates: 54g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 245mg | Potassium: 206mg | Fiber: 1g | Sugar: 33g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg
    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!
    « Asian Pork Chops
    Mexican Street Corn Dip »

    Filed Under: Desserts, Recipes

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

    More about me →

    Popular Recipes

    • Protein Waffle Recipe
    • Amazing One Minute Protein Brownie
    • Nutella Crescent Rolls
    • Ranch Cottage Cheese Dip
    • Southern Potato Salad Recipe
    • Bang Bang Shrimp Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Use
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop
    • Shop My Favorites
    Copyright © 2022 To Simply Inspire
    Discloure Policy | Disclaimer | Privacy Policy | Terms of Use
    To Simply Inspire is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
    designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.