Snickerdoodle Cheesecake Bars Recipe

Introduction

Snickerdoodle Cheesecake Bars combine the warm, cinnamon-sugary flavors of classic snickerdoodles with smooth, creamy cheesecake in an irresistible dessert bar. Perfect for sharing, these bars offer a delightful twist that’s both comforting and elegant.

Ingredients

• 2 cups graham cracker crumbs
• 6 tablespoons butter (melted)
• 3 tablespoons sugar
• 24 ounces cream cheese (room temperature)
• 1 cup sugar
• 1/3 cup sour cream
• 1 teaspoon vanilla
• 3 large eggs (room temperature)
• ¼ cup sugar
• 1 tablespoon cinnamon

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit.
2. Step 2: In a 9×13 baking dish, combine the graham cracker crumbs, melted butter, and 3 tablespoons of sugar. Stir until the crumbs are evenly coated with butter.
3. Step 3: Press the crumb mixture firmly into an even layer covering the bottom of the dish to form the crust. Bake for 10 minutes, then remove from the oven.
4. Step 4: While the crust bakes, prepare the filling. In a mixing bowl, beat the cream cheese, 1 cup sugar, sour cream, and vanilla with an electric mixer until smooth and creamy.
5. Step 5: Add the eggs one at a time, beating gently and scraping down the bowl as needed. Mix until just combined; avoid overmixing.
6. Step 6: Pour the cheesecake filling evenly over the baked crust and smooth the top with a spatula.
7. Step 7: In a small bowl, mix ¼ cup sugar and 1 tablespoon cinnamon together. Sprinkle this cinnamon sugar evenly over the cheesecake filling.
8. Step 8: Bake the bars for 30 to 40 minutes, or until the edges are set and the center is slightly jiggly.
9. Step 9: Remove the bars from the oven and let cool on a wire rack for 1 hour. Then refrigerate for about 4 hours until completely chilled before cutting and serving.

Tips & Variations

• Use room temperature ingredients for a smoother cheesecake batter and to prevent lumps.
• For a richer crust, try substituting half of the graham cracker crumbs with finely crushed snickerdoodle cookies.
• Add a pinch of ground nutmeg or cloves to the cinnamon sugar topping for extra warmth and depth of flavor.
• To make mini portions, bake the mixture in a muffin tin lined with paper cups, reducing bake time to about 20 minutes.

Storage

Store the cheesecake bars covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar for the topping?

Yes, regular granulated sugar is perfect for the cinnamon sugar topping, as it adds the signature crunch and sweetness that complements the cheesecake.

How do I prevent my cheesecake bars from cracking?

To reduce cracking, avoid overmixing the batter and bake until the edges are set but the center still jiggles slightly. Cooling the cheesecake slowly, first at room temperature then in the fridge, also helps prevent cracks.

Snickerdoodle Cheesecake Bars Recipe

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4.7 from 94 reviews

Snickerdoodle Cheesecake Bars combine the classic flavors of cinnamon and sugar with a creamy cheesecake filling atop a buttery graham cracker crust. This dessert features a cinnamon-sugar topping reminiscent of snickerdoodle cookies, baked to perfection for a rich, indulgent treat perfect for any occasion.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 5 hours 5 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 3 tablespoons sugar

Filling

• 24 ounces cream cheese, room temperature
• 1 cup sugar
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature

Topping

• 1/4 cup sugar
• 1 tablespoon ground cinnamon

Instructions

1. Prepare the crust: Preheat your oven to 350 degrees Fahrenheit. In a 9×13 inch baking dish, combine the graham cracker crumbs, melted butter, and sugar. Stir the ingredients until the crumbs are evenly moistened, then firmly press the mixture into an even layer across the bottom of the dish to form the crust. Bake the crust for 10 minutes to set.
2. Make the filling: While the crust bakes, add the cream cheese, sugar, sour cream, and vanilla extract to a mixing bowl. Beat the mixture with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing just until combined after each addition—avoid overmixing to keep the filling light and stable.
3. Assemble and bake: Pour the cream cheese filling evenly over the pre-baked crust and smooth the top with a spatula. In a small bowl, mix the sugar and cinnamon together for the topping. Sprinkle this cinnamon-sugar mixture evenly over the filling. Return the dish to the oven and bake for 30 to 40 minutes, or until the edges are set and the center is slightly jiggly but not liquid.
4. Cool and chill: Remove the cheesecake bars from the oven and place on a wire rack to cool for 1 hour at room temperature. Once cooled, transfer the bars to the refrigerator and chill for at least 4 hours or until completely set before slicing and serving.

Notes

• Ensure the cream cheese and eggs are at room temperature for a smooth, lump-free filling.
• Do not overmix the filling after adding eggs to avoid cracks in the cheesecake.
• Allow bars to chill fully to firm up for easier slicing.
• Store leftovers covered in the refrigerator for up to 5 days.
• For a sharper cinnamon flavor, you can increase the cinnamon in the topping slightly.

Keywords: Snickerdoodle Cheesecake Bars, cinnamon sugar cheesecake, graham cracker crust, creamy cheesecake dessert, easy cheesecake bars