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Blondies are one of my favorite desserts. And so is cheesecake. And so are blondies. So why not put them all together and make these out of this world Cheesecake Snickerdoodle 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. Â All the flavor of a Snickerdoodle with the addition of cheesecake and the yummy texture of a 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!
How to make Cheesecake Snickerdoodle Blondies
You start with a base of Snickerdoodle cookie. Then, you sprinkle cinnamon and sugar, just like the cookie. Next is a layer of cheesecake like filling. And then, more Snickerdoodle cookie! All in the form of a blondie. This recipe is a 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 make sure to store leftover Cheesecake Snickerdoodle Blondies in the refrigerator.
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
- Butterscotch 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
Cheesecake Snickerdoodle Blondies
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:
Nutrition Facts:
Suzanne says
This looks delicious, thank you for sharing!
Liz M. says
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?
Leigh Anne says
yes, it should be softened, sorry about that!
Jan says
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!
Linda Kallio says
Can the snickerdoodles be frozen?
Leigh Anne says
I haven’t frozen them but should work fine.
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!