Snickerdoodle Cheesecake Bars: A Sweet and Creamy Cinnamon Dream

If you’re a fan of the warm, cinnamon-sugar flavors of snickerdoodle cookies and the smooth, creamy texture of cheesecake, these Snickerdoodle Cheesecake Bars will quickly become your new favorite dessert. With a buttery cinnamon cookie crust, a luscious cheesecake layer, and a signature cinnamon-sugar topping, these bars deliver the perfect mix of crunch, creaminess, and spice in every bite.

Ideal for potlucks, family gatherings, or as a cozy treat on a cool evening, Snickerdoodle Cheesecake Bars are easy to make and even easier to love. The combination of simple ingredients and classic flavors ensures they’ll be a hit with both kids and adults alike.

Ingredients

Ingredient	Quantity
For the Crust
All-purpose flour	1 ¾ cups
Unsalted butter (softened)	½ cup
Granulated sugar	½ cup
Brown sugar	¼ cup
Ground cinnamon	1 teaspoon
Baking powder	½ teaspoon
Salt	¼ teaspoon
Egg	1
Vanilla extract	1 teaspoon
For the Cheesecake Layer
Cream cheese (softened)	16 ounces (2 blocks)
Granulated sugar	½ cup
Large eggs	2
Vanilla extract	1 teaspoon
For the Cinnamon Sugar Topping
Granulated sugar	3 tablespoons
Ground cinnamon	1 ½ teaspoons

Equipment Needed

• 9×13-inch baking pan: Perfect for evenly spreading layers and slicing bars.
• Mixing bowls: For preparing the crust, cheesecake filling, and topping.
• Electric mixer: Helps achieve a smooth and creamy cheesecake filling.
• Spatula: To spread the layers evenly.
• Pastry brush (optional): For applying the topping evenly.

Step-by-Step Instructions

1. Preheat and Prepare

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. Make the Crust

1. In a mixing bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together flour, cinnamon, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
4. Press the dough evenly into the bottom of the prepared baking pan.

3. Make the Cheesecake Layer

1. In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, beating until just combined. Stir in vanilla extract.
3. Pour the cheesecake filling over the crust and spread evenly with a spatula.

4. Add the Cinnamon Sugar Topping

1. In a small bowl, mix granulated sugar and cinnamon.
2. Sprinkle the cinnamon sugar mixture evenly over the cheesecake layer.

5. Bake

1. Bake in the preheated oven for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
2. Remove from the oven and let the bars cool to room temperature.

6. Chill and Serve

1. Refrigerate the bars for at least 2 hours, or preferably overnight, to allow them to set fully.
2. Use the parchment paper overhang to lift the bars out of the pan. Slice into squares or rectangles and serve chilled.

Tips and Variations

• Add a Drizzle: Drizzle melted white chocolate or a simple cream cheese glaze over the top for added sweetness and elegance.
• Spice it Up: Add a pinch of nutmeg or cardamom to the crust for a more complex flavor.
• Mini Bars: Use a muffin tin to create individual cheesecake bites for easy serving.
• Gluten-Free Option: Substitute the flour in the crust with a gluten-free baking blend.

Serving Suggestions

Snickerdoodle Cheesecake Bars are best served chilled, making them a refreshing yet cozy dessert. Pair them with a hot cup of coffee, chai tea, or spiced cider for a comforting treat. For an extra indulgence, add a dollop of whipped cream or a scoop of vanilla ice cream on the side.

Pairings

The cinnamon-forward flavors of these bars pair beautifully with warm beverages like Mexican hot chocolate, chai tea, or a caramel latte. For something lighter, try a vanilla bean milkshake or apple cider. If you’re serving these bars as part of a holiday spread, they pair wonderfully with dessert wines like a spiced Moscato or sweet sherry.

Storage and Reheating

• Refrigeration: Store leftover bars in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual bars in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: These bars are best served chilled but can be lightly warmed in the microwave for 10–15 seconds if desired.

Nutritional Information

Nutrient	Per Serving (1 bar)
Calories	290
Total Fat	18g
Saturated Fat	11g
Carbohydrates	28g
Protein	4g
Allergen Warnings	Contains dairy, eggs, gluten

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

Snickerdoodle Cheesecake Bars are the perfect blend of creamy and spiced goodness, offering the best of two beloved desserts in one bite-sized treat. Whether you’re serving them at a holiday party, potluck, or just indulging in a quiet evening at home, these bars are guaranteed to delight.

Try this recipe today and share your creations with friends and family—you’ll love the cozy flavors and creamy textures that make these bars irresistible!