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Homemade Snickerdoodle Cheesecake Bars Recipe

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4.2 from 12 reviews

These homemade Snickerdoodle Cheesecake Bars are a delightful fusion of a snickerdoodle cookie base, a creamy cinnamon-spiced cheesecake layer, and a cinnamon sugar topping. Perfect for dessert lovers seeking a comforting treat with a perfect balance of spice, sweetness, and richness, these bars are easy to prepare and impressively delicious.

Ingredients

Cheesecake Layer

  • 2 x 8 oz packages of full fat cream cheese, room temperature
  • 1/2 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

Snickerdoodle Layer

  • 2 1/4 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup butter, melted
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg

Cinnamon Sugar Layer

  • 3 tbsp sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Prepare a 9 x 13 inch baking pan by greasing it well or lining it with parchment paper for easy removal later.
  2. Make Cheesecake Mixture: In a mixing bowl, combine the room temperature cream cheese and 1/2 cup sugar. Beat until the mixture is smooth and fluffy. Add in eggs one at a time, ensuring each is incorporated well. Stir in the vanilla extract and cinnamon until fully combined. Set this cheesecake mixture aside.
  3. Mix Dry Ingredients for Snickerdoodle Dough: In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This will ensure the spices and leavening are evenly distributed.
  4. Cream Butter and Sugars: In another large bowl, beat the melted butter, sugar, and brown sugar together until fluffy and light. This step gives the dough a tender texture.
  5. Add Eggs and Flavor: Beat in the eggs and vanilla extract to the butter and sugar mixture until fully combined for a smooth dough base.
  6. Combine Flour Mixture: Gradually add the flour mixture to the wet dough and mix just until everything is combined. Avoid overmixing to maintain a tender cookie layer.
  7. Assemble Snickerdoodle Base: Spread two-thirds of the snickerdoodle dough evenly into the prepared pan, pressing down gently for an even layer. Sprinkle half of the cinnamon sugar mixture over the dough layer for added sweetness and spice.
  8. Add Cheesecake Layer: Pour the prepared cheesecake mixture over the snickerdoodle base and smooth it out evenly with a spatula to cover the entire surface.
  9. Top with Remaining Dough: Break up the remaining snickerdoodle dough into small pieces and gently scatter them over the cheesecake layer, creating a rustic topping. Then sprinkle the remaining cinnamon sugar mixture evenly over the top.
  10. Bake: Place the pan in the preheated oven and bake for 35-40 minutes. The bars are done when the edges are set and firm, but the center still jiggles slightly when you gently shake the pan.
  11. Cool and Store: Allow the bars to cool completely to room temperature, then refrigerate to set fully before slicing. Store any leftovers in an airtight container in the refrigerator.

Notes

  • To get clean slices, run your knife under hot water and wipe dry between each cut.
  • The bars are done when the edges look firm but the center still jiggles slightly when you move the pan.
  • Do not overmix the dough to avoid a tough cookie texture; mix just until combined.
  • Store leftover bars in an airtight container in the fridge to keep them fresh.

Find it online: https://flavorspath.com/homemade-snickerdoodle-cheesecake-bars-recipe/