Snickerdoodle Cheesecake Bars
These snickerdoodle cheesecake bars combine a buttery cinnamon-sugar cookie crust with a rich, creamy cheesecake filling and a classic cinnamon topping. Perfect for holidays, bake sales, or anytime you need a cozy, crowd-pleasing dessert!
Ingredients
For the Crust:
- ½ cups graham cracker crumbs (or use snickerdoodle cookie dough)
- ¼ cup brown sugar
- ½ tsp ground cinnamon
- 6 tbsp unsalted butter, melted
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- powdered sugar for garnish Optional
Instructions
Preheat & Prep:
- Preheat oven to 325°F (163°C).
- Line an 8x8 or 9x9-inch baking pan with parchment paper, leaving overhang.
Make the Crust:
- Combine graham cracker crumbs, brown sugar, cinnamon, and melted butter.
- Press firmly into the prepared pan.
- Bake for 8–10 minutes, then set aside to cool slightly.
- If using cookie dough, press it directly into the pan and skip pre-baking.
Make the Cheesecake Layer:
- Beat cream cheese until smooth and creamy.
- Add sugar and vanilla, then mix until well combined.
- Add eggs one at a time, mixing gently until fully incorporated.
- Pour cheesecake batter over the crust and spread evenly.
Add the Topping & Bake:
- Mix cinnamon and sugar in a small bowl.
- Sprinkle evenly over the top of the cheesecake layer.
- Bake for 30–35 minutes, or until the edges are set and the center slightly jiggles.
Cool & Chill:
- Let the bars cool at room temperature.
- Refrigerate for at least 3 hours or overnight before slicing.
- Dust with powdered sugar before serving (optional).
Notes
- Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Nutrition
Calories: 270kcalCarbohydrates: 22gProtein: 4gFat: 18gSaturated Fat: 10gCholesterol: 65mgSodium: 160mgFiber: 0.5gSugar: 15g
Tried this recipe?Let us know how it was!
