Snickerdoodle Cheesecake Bars – The Perfect Blend of Soft Cinnamon Cookie and Creamy Cheesecake

Snickerdoodle cookies are a classic favorite with their soft texture and cinnamon-sugar coating, but when you add a creamy cheesecake layer in between, the result is pure magic! These Snickerdoodle Cheesecake Bars bring together the best of both worlds—soft, cinnamon-infused cookie dough layered with smooth, rich cheesecake, topped with a crispy, sugary finish.

Scroll down for the recipe!

The Inspiration Behind Snickerdoodle Cheesecake Bars

These Snickerdoodle Cheesecake Bars are a must-try for anyone who loves the flavors of cinnamon and cream cheese. The bottom and top layers of soft snickerdoodle cookie dough sandwich a creamy cheesecake center that adds richness to every bite. The cinnamon-sugar topping gives a sweet, crunchy texture that perfectly complements the softness of the bars.

Why You’ll Love This Recipe

Not only are these bars incredibly delicious, but they are also easy to make. The cookie dough and cheesecake layers come together with simple ingredients, and the result is a dessert that’s perfect for any occasion. Whether you’re hosting a gathering or just craving a sweet treat, these Snickerdoodle Cheesecake Bars are sure to be a hit.

Nutritional Information (Per Serving, Based on 12 Bars):

• Calories: 380 kcal
• Fat: 24g
• Carbohydrates: 40g
• Protein: 5g
• Sugar: 28g

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Perfect for Sharing

These bars are great for parties, holiday gatherings, or even as a special dessert for family dinners. The combination of cinnamon and cream cheese makes them especially comforting during the cooler months, but they’re delicious all year round. Plus, they travel well, making them an excellent option for bake sales or potlucks.

Serving Suggestions and Pairings

Serve these bars on their own, or for a more indulgent treat, top them with a dollop of whipped cream or a scoop of vanilla ice cream. A hot cup of coffee or tea is the perfect pairing, balancing the sweetness of the bars.

Storage and Freezing Tips

Store your Snickerdoodle Cheesecake Bars in an airtight container in the refrigerator for up to 5 days. If you want to freeze them, wrap individual bars in plastic wrap and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.

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Fun Fact: The Origins of Snickerdoodles

Snickerdoodles are believed to have originated in Germany, where the name "Schneckennudeln" referred to a type of twisted pastry. Over time, the name evolved, and the American version of snickerdoodles became popular, characterized by the tangy flavor from cream of tartar and the signature cinnamon-sugar coating.

Baking Tips for the Best Snickerdoodle Cheesecake Bars

• Use Unbleached Flour: The use of unbleached all-purpose flour is recommended for a tender cookie base. Bleached flour can toughen baked goods.
• Soften the Cream Cheese: Make sure your cream cheese is fully softened to avoid lumps in the cheesecake layer. Beat it well with the sugar and eggs for a smooth texture.
• Cool Before Cutting: Let the bars cool completely before cutting to ensure neat, clean slices.

Optional Variations

• Chocolate Twist: Add mini chocolate chips to the cheesecake layer for a chocolatey surprise.
• Nutty Snickerdoodles: Mix in some chopped pecans or walnuts into the snickerdoodle dough for a nutty crunch.
• Pumpkin Spice Version: Swap out the cinnamon for pumpkin spice in the dough and topping for a fall-inspired version.

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Snickerdoodle Cheesecake Bars Recipe

Ingredients:

Snickerdoodle Layer:

• 1 cup Crisco shortening (no substitutes)
• 1 ½ cups granulated sugar
• 2 large eggs
• 2 ¾ cups unbleached all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

Cheesecake Layer:

• 16 oz cream cheese, softened (two 8-ounce blocks)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup granulated sugar

Cinnamon-Sugar Topping:

• ½ cup granulated sugar
• 1 tablespoon cinnamon

Instructions:

1. Make the Snickerdoodle Layer: Preheat the oven to 350°F (175°C). Grease an 11×17” jelly-roll pan or a similar-sized baking dish. In a large mixing bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the cream of tartar, baking soda, and sea salt. Stir in the flour until well combined. Press half of the snickerdoodle dough into the prepared pan, spreading it evenly across the bottom.
2. Make the Cheesecake Layer: In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the eggs, vanilla extract, and sugar, beating until the mixture is fully combined and creamy. Pour the cheesecake mixture over the snickerdoodle base and spread it evenly to the edges.
3. Assemble the Bars: Take the remaining snickerdoodle dough and crumble it over the top of the cheesecake layer. It doesn’t need to cover the cheesecake layer completely—leaving some gaps is fine. In a small bowl, combine the sugar and cinnamon for the topping, and sprinkle it generously over the entire surface.
4. Bake: Bake the bars at 350°F (175°C) for 45-60 minutes, or until the top is set and a toothpick inserted into the center comes out clean. The top should be golden and firm to the touch.
5. Cool and Serve: Allow the bars to cool completely in the pan before cutting them into squares. This will help the cheesecake layer set properly and make slicing easier. Store any leftovers in the refrigerator.

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Final Thoughts

These Snickerdoodle Cheesecake Bars are a delightful fusion of two beloved desserts. The creamy cheesecake layer perfectly balances the sweet and cinnamon-spiced snickerdoodle cookie base, while the cinnamon-sugar topping adds a satisfying crunch. Whether you’re making these bars for a special occasion or just to treat yourself, they’re sure to be a hit! Enjoy every bite of this sweet and comforting treat.