These homemade Snickerdoodle Cheesecake Bars combine the classic cinnamon-sugar flavor of snickerdoodle cookies with the creamy richness of cheesecake. Perfectly layered, these bars are a delightful treat for any occasion, from holiday gatherings to casual desserts.
Why Youโll Love This Recipe
- Unique Combination:ย Combines the best of snickerdoodle cookies and cheesecake in one bite.
- Perfect for Sharing:ย Ideal for potlucks, parties, or as a sweet surprise for loved ones.
- Make-Ahead Friendly:ย Prepare in advance and enjoy stress-free entertaining.
- Customizable:ย Easy to adapt with variations to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Snickerdoodle cookie mix or homemade cookie dough
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Cinnamon
- Butter
Directions
- Preheat Oven:ย Preheat your oven to 350ยฐF (175ยฐC) and prepare a baking dish by lining it with parchment paper or lightly greasing it.
- Prepare Cookie Layer:ย Press half of the snickerdoodle cookie dough into the bottom of the prepared baking dish to form the base layer.
- Make Cheesecake Filling:ย In a mixing bowl, beat cream cheese, sugar, eggs, and vanilla extract until smooth and creamy. Pour the mixture over the cookie base.
- Add Top Layer:ย Crumble or press the remaining snickerdoodle dough over the cheesecake layer. Sprinkle with cinnamon sugar for that signature snickerdoodle flavor.
- Bake:ย Bake for 35โ40 minutes or until the edges are golden brown and the center is set.
- Cool and Chill:ย Allow the bars to cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.
Servings and Timing
- Servings:ย 12 bars
- Prep Time:ย 15 minutes
- Cook Time:ย 40 minutes
- Chill Time:ย 2 hours
Variations
- Gluten-Free:ย Use gluten-free snickerdoodle cookie mix or make a homemade gluten-free dough.
- Chocolate Twist:ย Add mini chocolate chips to the cheesecake layer.
- Seasonal Flair:ย Incorporate pumpkin spice into the cheesecake filling for a fall-inspired treat.
- Nutty Crunch:ย Sprinkle chopped pecans or walnuts on top for added texture.
Storage/Reheating
- Storage:ย Store the bars in an airtight container in the refrigerator for up to 5 days.
- Freezing:ย Wrap each bar in plastic wrap and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator before serving.
- Reheating:ย These bars are best enjoyed cold or at room temperature, so reheating isnโt necessary.
FAQs
1. Can I use store-bought cookie dough?
Yes, store-bought snickerdoodle dough works perfectly in this recipe for convenience.
2. Whatโs the best way to cut the bars cleanly?
Use a sharp knife and clean it with warm water between cuts for clean slices.
3. Can I make this recipe without eggs?
Yes, you can use egg substitutes like flax eggs in the cheesecake layer.
4. How do I prevent cracks in the cheesecake?
Avoid overmixing the cheesecake batter and ensure the bars cool gradually after baking.
5. Can I double the recipe?
Absolutely! Use a larger baking dish and adjust the baking time as needed.
6. What can I use instead of cinnamon sugar?
Try using a mix of cardamom and sugar for a unique flavor twist.
7. Can I add a crust layer?
Yes, you can add a graham cracker or cookie crust under the cookie dough layer for extra texture.
8. Are these bars suitable for vegetarians?
Yes, as long as the cookie dough and cream cheese do not contain non-vegetarian ingredients like gelatin.
9. Can I make this dairy-free?
Use dairy-free cream cheese and butter substitutes for a lactose-free option.
10. How long do I need to refrigerate before serving?
Refrigerate for at least 2 hours to allow the cheesecake layer to set properly.
Conclusion
Homemade Snickerdoodle Cheesecake Bars are the ultimate indulgent dessert, combining the nostalgia of snickerdoodles with creamy cheesecake. Easy to prepare and endlessly customizable, theyโre sure to become a favorite at your table. Give them a try and watch these bars disappear in no time!
PrintHomemade Snickerdoodle Cheesecake Bars
Description
Snickerdoodle Cheesecake Bars combine the classic flavors of snickerdoodle cookies with creamy cheesecake, creating a delightful dessert that’s perfect for any occasion.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10-12 full-size graham crackers)
- 1/2 cup unsalted butter, melted
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 16 ounces (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons sour cream
- 1 tablespoon all-purpose flour
For the Snickerdoodle Topping:
- 1 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
For the Cinnamon-Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Crust:
- Preheat your oven to 350ยฐF (175ยฐC).
- Grease and line a 9ร9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the crumbs are moistened.
- Press the mixture firmly into the prepared pan to form an even crust.
- Bake for 8โ10 minutes, until the crust is lightly golden. Set aside to cool slightly.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the vanilla extract, then the eggs one at a time, beating well after each addition.
- Mix in the sour cream and flour until just combined. Be careful not to overmix.
- Pour the cheesecake mixture over the cooled crust, spreading it into an even layer.
- Prepare the Snickerdoodle Topping:
- In a separate bowl, whisk together the flour, baking soda, and cream of tartar. Set aside.
- In another bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and egg to the butter mixture and beat until well combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined. The dough will be thick and cookie-like.
- Assemble the Bars:
- Drop small chunks of the snickerdoodle dough evenly over the cheesecake layer. It doesn’t have to cover it entirely; the dough will spread as it bakes.
- In a small bowl, mix together the granulated sugar and cinnamon for the topping.
- Sprinkle the cinnamon-sugar mixture generously over the top of the snickerdoodle dough.
- Bake:
- Bake for 30โ35 minutes, or until the edges are set and the center jiggles slightly. The snickerdoodle layer should be lightly golden.
- Remove from the oven and allow the bars to cool to room temperature.
- Once cooled, transfer the bars to the refrigerator and chill for at least 2 hours (or overnight) for best results.
- Serve:
- Use the parchment paper overhang to lift the bars from the pan.
- Slice into squares, wiping the knife between cuts for cleaner edges.
- Serve chilled, and enjoy the snickerdoodle-cheesecake goodness!
Notes
- Ensure that the cream cheese, eggs, and butter are at room temperature before mixing to achieve a smooth texture without lumps.
- Press the crust mixture firmly into the pan to create a stable base that won’t crumble when cutting and serving.
- Avoid overmixing the cheesecake filling to prevent incorporating too much air, which can cause cracks during baking.
- Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap individual bars tightly in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months. Thaw the bars overnight in the refrigerator before serving.
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