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. 
Snickerdoodle Cream Cheese Blondie Recipe
These Blondies are a triple threat. All the flavor of a Snickerdoodle with the addition of cheesecake and in the form of a brownie!
I love me some chocolate but I have to admit, I’ll take a blondie over a brownie. Don’t hate me. I’ll especially take that blondie when it is combined with one of my favorite cookies, Snickerdoodles and the creaminess of cheesecake. Seriously, who could resist!!
This bar cookie is sure to be a hit with everyone because it takes care of so many favorites. Who could resist!? The bar cookie starts with a base of Snickerdoodle cookie, then a sprinkle of cinnamon sugar (just like the cookie) a layer of cheesecake like filling and then more Snickerdoodle cookie, all in the form of a blondie. Winner!!
Of course another sprinkle of cinnamon sugar on the top makes sure you have plenty of that Snickerdoodle flavor. After removing them from the oven, let the bars chill before cutting and then keep any leftover Snickerdoodle Cheese Cake Blondies in the refrigerator.
Some of my other favorite blondies:
White Chocolate and Toffee Blondies
- 2 8 oz. blocks of cream cheese
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter melted
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 2 Tbsp granulated sugar
- 1 tsp cinnamon
- Preheat oven to 350 degrees F.
- Grease a 9 x 13 pan or line with parchment paper.
- Prepare cheesecake mixture by mixing together cream cheese and 1/2 cup sugar and beat until fluffy.
- Add in eggs, vanilla. Mix until combined
- 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.
- Spread 2/3 of Snickerdoodle 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
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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!