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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Course / Dessert / Bars and Brownies / Cheesecake Snickerdoodle Blondies

Cheesecake Snickerdoodle Blondies

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By: Leigh Anne WilkesPosted: 12/05/20Updated: 1/09/21

This post may contain affiliate links. Please see disclosure policy here.

stack of cheesecake snickerdoodle blondies

Cheesecake Snickerdoodle Blondies are the perfect answer when you can’t decide between a cookie, a brownie or a piece of cheesecake.

If you love blondies, make sure to check out more of my favorite blondie recipes White Chocolate and Toffee Blondies,   Salted Caramel Blondies, Malted Milk Ball Blondies, and  Butterscotch Blondies

Be sure and watch the video below to see just how easy it is to make these Cheesecake Snickerdoodle Blondies.These Snickerdoodle Blondies are a triple threat.   All the flavor of a Snickerdoodle with the addition of cheesecake and the yummy texture of a brownie!

snickerdoodle blondie with a bite out of it

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!

overhead shot of snickerdoodle blondies

How to make Cheesecake Snickerdoodle Blondies

  • You start with a base of Snickerdoodle cookie.
  • Sprinkle cinnamon and sugar over the batter.
  • Add the layer of cheesecake like filling.
Cheesecake filling for Snickerdoodle Blondies
  • Top with remaining Snickerdoodle cookie dough.  Be sure and check out the video below for step by step process.
dough on top of snickerdoodle blondies
  • A final sprinkling of  cinnamon sugar on the top before it goes in the oven makes sure you have plenty of that Snickerdoodle flavor.
  • Bake at 350 degrees F. for 30-40 minutes.
  • After removing them from the oven, let the bars chill before cutting.

Make sure to store any leftover blondies in the refrigerator.

squares of snickerdoodle blondies
ckerdoodle cream cheese blondies

And make sure to check out some of my must have kitchen tools for making cream cheese snickerdoodle blondies:

PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.

9 x 13 GLASS PAN – I actually own three of these and they seem to be in constant use.

For all of my other favorite kitchen products and tools visit my Amazon Store.

Cheesecake Snickerdoodle Blondies Recipe

4.42 from 46 votes
stack of snickerdoodle blondies

Cheesecake Snickerdoodle Blondies

Recipe From: Leigh Anne Wilkes
Blondies are one of my favorite treats and these Snickerdoodle Cream Cheese Blondies are the perfect answer when you can’t decide between a cookie, a brownie or a piece of cheesecake.  
serves: 20 pieces
Prep:30 minutes
Cook:40 minutes
Total:1 hour 10 minutes
Rate Recipe

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.

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:

Recipe from Delish

Nutrition Facts:

Calories: 288kcal (14%) Carbohydrates: 34g (11%) Protein: 4g (8%) Fat: 16g (25%) Saturated Fat: 9g (56%) Cholesterol: 76mg (25%) Sodium: 296mg (13%) Potassium: 68mg (2%) Fiber: 1g (4%) Sugar: 22g (24%) Vitamin A: 565IU (11%) Calcium: 39mg (4%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Keyword:cheesecake snickerdoodle blondies
stack of snickerdoodle blondies
Did you make this?I love seeing what you made. Be sure to share a picture and tag @yourhomebasedmom on social media!
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Originally posted May 8, 2017

stack of cheesecake snickerdoodle blondies
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  1. Naomi Tomlin says

    Posted on 12/21 at 5:57 am

    Easy to make, light, not too sweet. Will make again.

    Reply
  2. Suzanne says

    Posted on 7/11 at 1:18 pm

    This looks delicious, thank you for sharing!

    Reply
  3. Liz M. says

    Posted on 1/25 at 12:53 pm

    The recipe mentions the butter should be melted but based on the instructions it says it should be beat with the sugars until fluffy….it also sounds like it should be more of a dough than batter. Did you mean for the butter to be softened instead of melted?

    Reply
    • Leigh Anne says

      Posted on 1/26 at 8:51 pm

      yes, it should be softened, sorry about that!

      Reply
  4. Jan says

    Posted on 3/31 at 4:31 pm

    These were a total success! They were gone! Followed the recipe exactly using a glass 13×9 greased dish. Used 1/3 fat cream cheese bars and it set well. It had just the right amount of cinnamon. Thanx!

    Reply
  5. Linda Kallio says

    Posted on 12/9 at 8:59 am

    Can the snickerdoodles be frozen?

    Reply
    • Leigh Anne says

      Posted on 12/9 at 7:04 pm

      I haven’t frozen them but should work fine.

      Reply
  6. Jessica Walden says

    Posted on 11/27 at 6:18 pm

    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.

    Reply
  7. Leslie Grace says

    Posted on 11/10 at 6:04 pm

    Fantastic website LOVE I

    Reply
  8. amanda says

    Posted on 10/14 at 7:45 am

    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.

    Reply
    • Leigh Anne says

      Posted on 10/15 at 2:51 pm

      Amanda, I have added in a divider for the cream cheese layer to hopefully make it easier to understand.

      Reply
  9. McKinzi says

    Posted on 9/10 at 9:43 pm

    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!

    Reply
    • Leigh Anne says

      Posted on 10/9 at 10:02 am

      I love hearing that – thanks so much for letting me know!

      Reply
  10. Cory Beirne says

    Posted on 5/28 at 3:09 pm

    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!

    Reply

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