Snickerdoodle Cheesecake Bars

There’s something magical about blending two beloved desserts, and that’s exactly what I had in mind when I created these Snickerdoodle Cheesecake Bars. Imagine the warm aroma of freshly baked snickerdoodles wafting through the house, intertwined with the creamy richness of cheesecake. That’s the experience I wanted to capture, and let me tell you, it did not disappoint! These bars are a nostalgic nod to my childhood baking adventures, where I often experimented with flavors in my grandmother’s cozy kitchen. I can still remember how her snickerdoodle cookies made everything feel right in the world. Fast forward to today, and I’ve turned that cherished memory into a rich, soft bar that practically melts in your mouth. It’s the perfect blend of chewy and creamy, with just the right amount of cinnamon to tickle your taste buds.

Ingredients You’ll Need for Snickerdoodle Cheesecake Bars

The beauty of these ingredients lies in their perfect harmony. The rich, creamy cream cheese forms the base of the cheesecake, while the combination of unsalted butter, granulated sugar, and brown sugar creates a rich, flavorful cookie dough. The hint of cinnamon ties it all together, evoking cozy memories of baking in the fall.

• 2 (8-oz) packages cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2¼ cups all-purpose flour
• 1 tsp salt
• ½ tsp baking soda
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1½ tsp ground cinnamon
• 2 Tbsp granulated sugar
• 1 tsp ground cinnamon

Making Snickerdoodle Cheesecake Bars

Let’s dive into the wonderful world of baking these Snickerdoodle Cheesecake Bars. With a few simple steps, you’ll create a dessert that’s not only delicious but also visually appealing.

1. Preheat your oven to 350ºF. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray and lining it with parchment paper, allowing some overhang. This will make it easier to lift the bars out once they’re cool.
2. In a large bowl, combine the softened cream cheese, granulated sugar, eggs, and vanilla extract. Use an electric mixer to beat the mixture until it’s smooth and creamy. Set this aside for later.
3. In a small bowl, mix together the granulated sugar and ground cinnamon. This cinnamon sugar mixture will add a delightful sweetness to the top of your bars.
4. Now, in the bowl of your electric stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial because it incorporates air, which helps make your bars nice and tender.
5. Add in the eggs and vanilla extract to the butter mixture, mixing well until fully blended. You want a nice, homogenous batter before moving on.
6. Next, slowly add the all-purpose flour, ground cinnamon, salt, and baking soda. Mix on low speed just until everything is combined. Be careful not to overmix to keep the bars light and fluffy.
7. Take about two-thirds of the cookie dough and press it firmly into the bottom of the prepared cake pan. This forms the base for your cheesecake layer.
8. Sprinkle half of the cinnamon sugar mixture evenly over the cookie dough layer. This adds a lovely sweet crunch to the bottom of your bars.
9. Now, gently spread the cheesecake filling over the cookie dough layer with an offset spatula, smoothing it out evenly to cover the base completely.
10. Break up the remaining cookie dough into small pieces and scatter them evenly over the cheesecake layer. This adds a delightful texture to the top of your bars.
11. Finally, sprinkle the remaining cinnamon sugar mixture across the top. This will provide a beautiful topping once baked.
12. Bake in the preheated oven for 35 to 40 minutes. You want the center to be just slightly jiggly while the edges are set. Keep an eye on them—the aroma will fill your kitchen!
13. Once baked, remove the cake pan from the oven and let it cool completely on a wire rack. After cooling, refrigerate for a few hours before lifting the bars out of the pan and cutting them into squares. Enjoy your delightful creations!

Making Adjustments

These Snickerdoodle Cheesecake Bars are a hit as is, but if you’d like to make some adjustments, here are some tips to consider:

• Storage: To keep these bars fresh, store them in an airtight container in the refrigerator. They’ll last for up to a week and can be enjoyed cold or at room temperature.
• Freezing: Yes, you can freeze these bars! Cut them into squares, place them in a single layer on a baking sheet to freeze, and then transfer them to a freezer-safe container. They’ll keep well for up to three months.
• Variations: Feel free to experiment! Try adding chocolate chips or nuts to the cookie dough for a different flavor profile.
• Serving: These bars are perfect for potlucks or family gatherings. They’re easy to cut and serve, and everyone will love them!
• Presentation: Dust the top with powdered sugar or drizzle with caramel sauce before serving for an extra special touch.

What to Pair With Snickerdoodle Cheesecake Bars

When it comes to serving your Snickerdoodle Cheesecake Bars, you want to ensure they’re the star of the show. Here are some pairing suggestions to complement these delicious treats:

• Fresh Berries: A side of fresh raspberries or strawberries adds a refreshing contrast to the creamy cheesecake.
• Coffee or Tea: Enjoy these bars with a warm cup of coffee or tea for a cozy afternoon treat. The flavors meld beautifully!
• Ice Cream: A scoop of vanilla or cinnamon ice cream on the side takes the indulgence to the next level.
• Whipped Cream: Top each bar with a dollop of whipped cream to enhance the creamy texture.
• Fruit Salad: A simple fruit salad can balance the richness of the bars while adding a splash of color to your plate.
• Seasonal Treats: As fall approaches, consider serving these bars with caramel apples or pumpkin spice treats for a festive touch.

FAQ

Conclusion

These Snickerdoodle Cheesecake Bars truly stand out as a delightful fusion of flavors and textures. Their soft, chewy base combined with the creamy cheesecake filling makes every bite an absolute pleasure. I encourage you to give this recipe a try and treat yourself and your loved ones to something special. Whether it’s for a gathering or just a cozy night in, these bars are sure to bring joy to your table!

Snickerdoodle Cheesecake Bars

The ultimate comfort food, these Snickerdoodle Cheesecake Bars combine the classic flavors of a snickerdoodle cookie with the creaminess of cheesecake. Perfect for any occasion, they're sure to satisfy your sweet tooth and impress your guests!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 18 bars

Course: Desserts

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 packages cream cheese softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2¼ cups all-purpose flour
• 1 tsp salt
• ½ tsp baking soda
• ¾ cup unsalted butter softened
• 1 cup granulated sugar
• ½ cup brown sugar packed
• 2 large eggs
• 1 tsp vanilla extract
• 1½ tsp ground cinnamon
• 2 Tbsp granulated sugar
• 1 tsp ground cinnamon

Equipment

• Mixing Bowls
• Hand Mixer
• Kitchen-Aid Mixer
• 9×13-inch Baking Dish

Method

 

1. Preheat your oven to 350ºF. Prepare a 9×13-inch cake pan by spraying it with nonstick cooking spray and lining it with parchment paper, allowing some overhang. This will make it easier to lift the bars out once they’re cool.
2. In a large bowl, combine the softened cream cheese, granulated sugar, eggs, and vanilla extract. Use an electric mixer to beat the mixture until it’s smooth and creamy. Set this aside for later.
3. In a small bowl, mix together the granulated sugar and ground cinnamon. This cinnamon sugar mixture will add a delightful sweetness to the top of your bars.
4. Now, in the bowl of your electric stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This step is crucial because it incorporates air, which helps make your bars nice and tender.
5. Add in the eggs and vanilla extract to the butter mixture, mixing well until fully blended. You want a nice, homogenous batter before moving on.
6. Next, slowly add the all-purpose flour, ground cinnamon, salt, and baking soda. Mix on low speed just until everything is combined. Be careful not to overmix to keep the bars light and fluffy.
7. Take about two-thirds of the cookie dough and press it firmly into the bottom of the prepared cake pan. This forms the base for your cheesecake layer.
8. Sprinkle half of the cinnamon sugar mixture evenly over the cookie dough layer. This adds a lovely sweet crunch to the bottom of your bars.
9. Now, gently spread the cheesecake filling over the cookie dough layer with an offset spatula, smoothing it out evenly to cover the base completely.
10. Break up the remaining cookie dough into small pieces and scatter them evenly over the cheesecake layer. This adds a delightful texture to the top of your bars.
11. Finally, sprinkle the remaining cinnamon sugar mixture across the top. This will provide a beautiful topping once baked.
12. Bake in the preheated oven for 35 to 40 minutes. You want the center to be just slightly jiggly while the edges are set. Keep an eye on them—the aroma will fill your kitchen!
13. Once baked, remove the cake pan from the oven and let it cool completely on a wire rack. After cooling, refrigerate for a few hours before lifting the bars out of the pan and cutting them into squares. Enjoy your delightful creations!

Notes

To keep these bars fresh, store them in an airtight container in the refrigerator. They’ll last for up to a week and can be enjoyed cold or at room temperature.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.