Snickerdoodle Cheesecake Bars

These snickerdoodle cheesecake bars combine the best of both worlds. The crust and topping are delicate and cinnamon-infused, just like the classic snickerdoodle cookie, while the cheesecake filling is simple yet satisfying.

This recipe is ideal for when you’re craving a treat but don’t want to commit to a big ol’ slice of cheesecake. It’s also the perfect tagalong to a potluck, holiday party or casual get-together.

Ingredients for Snickerdoodle Cheesecake Bars

Kayla Blydenburgh for Taste of Home

Cookie crust

• Butter: Using softened butter helps the crust to hold together and creates a nice, even texture.
• Sugar: Every layer of these snickerdoodle cheesecake bars has a little dose of sweetness but that’s not sugar’s only role—it also helps hold moisture and build structure.
• Egg: While the yolks of an egg add fat for binding, the whites add protein for structure. The crust calls for just one egg, resulting in a light, yet moist crumb.
• Vanilla extract: The flavor of vanilla extract is subtle yet when it’s not present, you may taste something missing. What’s more, it plays wonderfully with the other flavors in this treat.
• All-purpose flour: What gives all-purpose flour its name? Well, its gluten content is right about average, so it comes together nicely but doesn’t easily become tough and chewy.
• Baking powder: Baking soda needs an acid to react with, while baking powder already has an acid added to its mix. You can use baking soda and cream of tartar instead, using a 1:2 ratio.
• Cinnamon: This is the signature flavor of snickerdoodles, so we’ve added it in the crust, filling and topping. Leave it out of the crust if you want more subtle notes of cinnamon.

Cheesecake filling

• Cream cheese: Because cream cheese has a slightly tangy flavor, it helps balance out the sugar in many cream cheese dessert recipes.
• Sugar: When beaten together with the rest of the ingredients, sugar helps create little air bubbles, giving lift to this otherwise dense dessert.
• Egg: As the egg bakes together with the filling, it helps bind everything together. This way, it reaches the right consistency instead of melting apart.
• Sour cream: Many cheesecake recipes use a blend of cream cheese and sour cream for an extra hit of tangy flavor.
• Vanilla extract: Because the filling in these snickerdoodle cheesecake bars is relatively simple, vanilla helps give it a greater depth of flavor.

Topping

• All-purpose flour: the topping for this recipe is similar to a crisp, which is light and crumbly but still moist. All-purpose flour is ideal to use because it won’t get too dry or sticky.
• Brown sugar: This kind of sugar has molasses mixed in, so it has a higher moisture content and more complex flavor than white sugar.
• Sugar: A little granulated sugar mixed in with the topping helps lighten its texture, so it doesn’t become too gooey.
• Cinnamon: A little dose of cinnamon in the top layer of this dessert delivers a delicious, enticing flavor and aroma.
• Butter: A little butter is necessary to properly roll everything together. It’s good to first melt, then slightly cool down the butter so it doesn’t cook the flour in this topping.

Directions

Step 1: Preheat the oven and start the crust

Kayla Blydenburgh for Taste of Home

Preheat the oven to 350°F. Next, line a 9-inch square baking dish with parchment paper and grease it. In a large bowl, beat the butter and sugar on medium speed until fluffy, about two to three minutes. Add the egg and vanilla extract and beat until the mixture becomes pale in color, about one to two minutes.

Step 2: Finish and prebake the crust

Kayla Blydenburgh for Taste of Home

In a small bowl, whisk together the flour, baking powder, cinnamon and salt. Add the dry ingredients to the wet ingredients, using medium speed on the stand mixer. Beat until a cookie-like batter forms, about one to two minutes. Evenly press the dough into the bottom of the greased, lined baking dish. Bake for 18 to 20 minutes, or until light golden brown. Remove from the oven and allow the crust to completely cool.

Editor’s Tip: As the ingredients mix together, feel free to scrape the sides of the mixer as needed.

Step 3: Make the filling

Kayla Blydenburgh for Taste of Home

Reduce the oven temperature to 325°. In a large bowl, beat the cream cheese until smooth, about five to six minutes. Reduce the mixer speed to medium-low and add the sugar, beating until fluffy. One at a time, add the eggs until mixed in, about five minutes. Finally, beat in the sour cream and vanilla extract until smooth and fluffy, about one to two minutes. Pour the filling into the cooled crust.

Step 4: Create the topping

Kayla Blydenburgh for Taste of Home

In a small bowl, combine the flour, sugars, cinnamon and salt. Stir in the melted butter and mix until it forms an even, crumbly texture. Sprinkle the topping evenly over the cheesecake filling. Bake for 40 to 45 minutes, or until the top is lightly browned and the cheesecake is slightly jiggly.

Step 5: Cool and serve

Kayla Blydenburgh for Taste of Home

Remove the cheesecake from the oven and cool to room temperature on a wire rack. Cover and refrigerate it for at least 6 hours or overnight. Cut into squares and serve.

Kayla Blydenburgh for Taste of Home

Snickerdoodle Cheesecake Bars Variations

Kayla Blydenburgh for Taste of Home

• Switch up the crust: Instead of a flour-based crust for these cheesecake snickerdoodle bars, use a graham cracker crust. It’s a classic choice for many cheesecake desserts and it would pair wonderfully with the other layers in this recipe.
• Change the filling: While the filling in these bars is simple enough to let the cinnamon really shine, you can choose to make it flavored. Pumpkin cheesecake filling would taste great, as would cinnamon apple cheesecake.

How to Store Snickerdoodle Cheesecake Bars

If you know beforehand that you’re going to store the bars, it’s best to leave the snickerdoodle cheesecake uncut. This way, less of it will be exposed to air and stay fresher, longer. Cover the baking pan in a layer of foil and store in the refrigerator for up to five days.

Can I freeze snickerdoodle cheesecake bars?

To freeze, cut into bars and stack in an airtight container, using a sheet of aluminum foil between each layer. Store in the freezer for up to two months. Once ready to enjoy, simply thaw as many bars as you’d like in the fridge overnight.

Snickerdoodle Cheesecake Bars Tips

Kayla Blydenburgh for Taste of Home

How can I tell when my snickerdoodle cheesecake bars are done baking?

To know when your bars are done baking, aim for a light, golden brown top and see that the cheesecake jiggles a bit. Remember, it will continue to bake as it cools down to room temp, so a little wiggle is good. The wobble test never fails.

How do you cut bars cleanly?

To give your snickerdoodle cheesecake bars a clean cut, make sure they’ve properly set in the fridge first. Next, ensure you select a sharp chef’s knife. It’s always a good idea to clean the blade off between cuts, so the filling doesn’t stick onto it and create a mess.

How do I serve snickerdoodle cheesecake bars?

To serve this sweet treat, simply slice the bars into squares and place them on a serving dish or dessert platter. Because this recipe is a finger food, it helps cut down on plastic utensils and other single-use dishware.