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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!
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


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
  • cup sour cream
  • cup white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the Cinnamon Sugar Layer

  • ¼ cup white sugar
  • 1 teaspoon ground cinnamon


Make the Snickerdoodle Layer

  • Preheat oven to 350° F and grease a 9x9 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.


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.


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