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Snickerdoodle Cheesecake Bars are the perfect answer when you can’t decide between a cookie, a brownie or a piece of cheesecake.
Why You’ll Love This Recipe!
These Snickerdoodle Cheesecake Bars are a triple threat. All the flavor of a Snickerdoodle with the addition of a creamy cheesecake layer and the yummy texture of a blonde brownie!
I love me some chocolate but I have to admit, I’ll take a blondie over a brownie any day. And when you combine the blondie with my favorite cookie, Snickerdoodles, it can’t be beat. Now, if that wasn’t enough goodness, the creaminess of cheesecake layer makes it impossible to resist!
Ingredients Needed
- Cream Cheese
- Sugar, granulated sugar and brown sugar
- Eggs
- Vanilla Extract
- Flour
- Salt
- Baking soda
- Butter
- Cinnamon
How to make Snickerdoodle Cheesecake Bars
- Preheat oven to 350 degrees F and grease a 9 x 13 baking dish or line with parchment paper.
- Cinnamon Sugar Mixture
- Mix together 2 Tbsp sugar and 1 tsp cinnamon in a small bowl and set aside.
- Cheesecake Layer
- Mix together softened at room temperature cream cheese and 1/2 cup sugar. Beat until fluffy using the paddle attachment of a stand mixer or use a hand mixer.
- Add in eggs, vanilla. Mix until combined and set aside
- Snickerdoodle Cookie Layer
- Mix together flour, baking soda, cinnamon and salt in a bowl. Set aside
- In another bowl beat butter, sugar and brown sugar until fluffy.
- Add in eggs and vanilla into sugar mixture until combined.
- Add in dry ingredients to dough and mix just until combined.
- Spread 2/3 of cookie dough mixture into prepared pan. Sprinkle with half of Cinnamon Sugar mixture.
- Pour cheesecake filling mixture over the top and smooth with a spatula.
- Add remaining dough to the top of the cheesecake layer by breaking it up into small pieces and placing on the cheesecake layer.
- Sprinkle with more cinnamon sugar.
- Bake for 35-40 minutes or until center is just slightly jiggly and crust edges are set.
- Cool completely. Store in refrigerator
Tips
- You can serve these easy snickerdoodle cheesecake bars chilled or at room temperature. They are perfect either way.
- These bars can sit at room temperature for up to six hours and then should be refrigerated.
Frequently Asked Questions
How do I store leftover snickerdoodle cheesecake bars?
Because of the cheesecake layer they need to be stored in an airtight container in the fridge. They will last for 2-3 days.
Can I freeze cheesecake bars?
You can freeze them by wrapping in plastic wrap or foil. They will last in the freezer for up to 2 months. I like to wrap them individually.
How do I know when cheesecake bars are done?
The bars will be done when the top is golden brown, the edges are set and the center is slightly jiggly.
For more Snickerdoodle goodness try these recipes:
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Snickerdoodle Cheesecake Bars
Ingredients
Cheesecake Layer
- 16 oz. cream cheese 2 blocks
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Snickerdoodle Layer
- 2 1/4 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
Cinnamon Sugar
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 pan or line with parchment paper.
Cinnamon Sugar Mixture
- Combine 2 Tbsp sugar and 1 tsp of cinnamon, set aside.
Cheesecake Layer
- Prepare cheesecake mixture by mixing together cream cheese and 1/2 cup sugar and beat until fluffy.
- Add in eggs, vanilla. Mix until combined. Set aside
Snickerdoodle Dough Layer
- Mix together flour, baking soda, cinnamon and salt in a bowl.
- In another bowl beat butter, sugar and brown sugar until fluffy.
- Add in eggs and vanilla into dough mixture until combined.
- Add in flour mixture to dough mixture and mix just until combined.
- Spread 2/3 of Snickerdoodle dough mixture into prepared pan. Sprinkle with half of Cinnamon Sugar mixture.
- Pour cheesecake mixture over the top and smooth with a spatula.
- Add remaining Snickerdoodle dough to the cheesecake layer by breaking it up into small pieces and placing on the cheesecake layer.
- Sprinkle with more cinnamon sugar.
- Bake for 35-40 minutes or until center is just slightly jiggly and edges are set.
- Cool completely. Store in refrigerator
Tips & Notes:
Nutrition Facts:
Jessica Walden says
I just made these but I was out of butter and eggs so I substituded 2 T. Of mayo for the eggs and coconut oil for the butter. The oil made the batch more dry but I decided to use it on top of the cream cheese and made another oily batch for the bottom layer. It was really good! The kids and everyone loved it.
Leslie Grace says
Fantastic website LOVE I
amanda says
HI, the snickerdoodle recipe portion is confusing:
Snickerdoodle Dough
Mix together flour, baking soda, cinnamon and salt in a bowl.
In another bowl beat butter, sugar and brown sugar until fluffy.
Add in eggs and vanilla and mix until combined.
Add in flour mixture and mix just until combined.
so, it sounds like you mix it ALL together? the eggs and vanilla are already in the cheesecake mix? This is s very confusing recipe…I am stuck while trying to make it.
Leigh Anne says
Amanda, I have added in a divider for the cream cheese layer to hopefully make it easier to understand.
McKinzi says
I made these today and they were amazing. My husband claimed they were in the top 3 desserts I’ve ever baked. Thanks for the recipe!
Leigh Anne says
I love hearing that – thanks so much for letting me know!
Cory Beirne says
Hi Leigh,
You say to add salt in the cream cheese filling instructions, but there is no salt in the ingredients list. You also include a teaspoon of cinnamon in the snicker doodle ingredients list but you never say when to add it in the instructions. I made guesses, but would be great if you could fix and update. Thanks for sharing the recipe!