Snickerdoodle Cheesecake Bars

One bite of these Snickerdoodle Cheesecake Bars and you’ll fall in love! The sweet and salty graham cracker pecan crust with the creamy cheesecake layer is all topped to perfection with the snickerdoodle pecan cookie topping!

***This post is sponsored by Fisher Nuts. I am excited to be a partner in creating delicious recipes, all opinions are 100% my own***

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Snickerdoodle Cheesecake Bars: delicious sweet and salty crust, creamy cheesecake filling topped with a cinnamon sugar pecan cookie! #thinkfisher

Once again I think I need to use this phrase: “These are the best things I’ve ever made.”

Okay maybe not ever…but for sure one of the best this year. This month. This week. Today!!

Seriously though, let me walk you through the delights of this bar:

  • The crust is made with a combination of graham cracker crumbs and Fisher pecans. Sweet and salty!
  • The cheesecake layer is smooth and creamy, and best served COLD.
  • The snickerdoodle cookie layer has a top crust of cinnamon sugar and one bite of this bar will leave you wanting more. I promise!

I’m pretty sure that cheesecake bars are nearing the top of my list of “favorite desserts.” I don’t think they could ever replace Krispie Treats….but they come in a close second.

Snickerdoodle Cheesecake Bars: delicious sweet and salty crust, creamy cheesecake filling topped with a cinnamon sugar pecan cookie! #thinkfisher

Today’s version is one of a long list of ideas I’ve had brewing since I first shared this Chocolate Chip Cheesecake Bar.

My husband asked me the other day, so how is your list of creative ideas coming along? Are you running out?

Oh, sweet man, I can’t keep up is the problem. There are days when I read over my list to decide what to make, and out pops 4 more new ideas inspired by the list of ideas (HA! Did that make sense???)

If you haven’t tried making cheesecake bars yet…you should do it soon! You can change them up to your own liking.

Snickerdoodle Cheesecake Bars: delicious sweet and salty crust, creamy cheesecake filling topped with a cinnamon sugar pecan cookie! #thinkfisher

I’ve partnered with Fisher Nuts as part of their Think Fisher brand ambassadorship this year, so adding delicious nuts to my desserts is always a priority. Fisher Nuts are preservative free and always my number one choice at the grocery store!

Not only did I add pecans to the crust layer, but I also added some to the cookie layer! It’s a pairing that was meant to be, and you’ll understand once you take a bite of this delicious bar!

These Snickerdoodle Cheesecake Bars would be the perfect addition to your Mother’s Day dessert table. Just make sure you save one for yourself, because they won’t last long!

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Snickerdoodle Cheesecake Bars

Yield: 24 large bars

Prep Time: 4 hours, 30 minutes

Cook Time: 30 minutes

Delicious sweet and salty snickerdoodle cheesecake bars!

Ingredients:

For the crust:

  • 1 1/2 cup graham cracker crumbs (about 12 full size grahams)
  • 1/2 cup Fisher chopped pecans
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the cheesecake filling:

  • 2 packages (8oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon

For the snickerdoodle layer:

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • 2 cup all-purpose flour
  • 1/2 tsp cinnamon
  • 1/4 cup Fisher chopped pecans

For the topping:

  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Directions:

  1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
  2. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
  4. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
  5. For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
  6. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
  7. Bake for 30-35 minutes, middle may still "jiggle." That's okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.

MAKING THIS RECIPE? Share it with me on Instagram using the hashtag #ShugarySweets so I can see what you're cooking up in the kitchen!

Love these sweet and salty bars? Here are a few more of my favorite Fisher Nuts recipes:

Strawberry Cheesecake napoleons

 Strawberry Cheesecake Napoleons: an easy dessert idea!

Turtle Brownies

 Turtle Brownies: gooey caramel, chocolate and pecans make this a sinfully delicious treat!

chocolate-nut-cookie-bar-1

Frosted Chocolate Nut Cookie Bars: chewy, fudgy with a sweet and salty finish!

Here are some more delicious sweet and salty treats from my friends:

Snickerdoodle Cheesecake Bars: delicious sweet and salty crust, creamy cheesecake filling topped with a cinnamon sugar pecan cookie! #thinkfisher

fisher

**This is a sponsored post on behalf of Fisher Nuts. I’m a part of the Fishers Fresh Thinkers. I was compensated for my time, however all opinions expressed are 100% my own!

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

90 comments on “Snickerdoodle Cheesecake Bars”

  1. Quite honestly, making cheesecake bars isn’t typically on my radar. But Mother’s Day is coming up and I want to surprise my wife with a nice dessert, a small gift and some crafts made by the children’s fat little hands. Wish me luck! Being a dad on Mother’s day…..I’m feeling the pressure to deliver! 

  2. These look amazing! I absolutely love pecans, and I can’t wait to make these very soon!

  3. Holy cow those sound amazing! Never had pecans with snickerdoodles but it makes complete sense. And I will never turn down cheesecake.

  4. I’m drooling over here thinking about all that sweet and salty goodness plus cheesecake.  Holy dessert!!!  And I hear ya on the dessert idea list…mine is never ending and I just keep adding more to it.  At this rate, I could blog for 2 more years straight without adding any more.  But I’m pretty sure I will add a few more this week alone.  LOL!  Gotta love this fun job of ours 🙂

  5. Holy Moly Amiee!  These bars are drool-worthy!  The snickerdoodle part makes me think of warm cinnamon sugar sopaipillas, a perfect treat for Cinco De Mayo! Great Recipe!

  6. Cheesecake bars are just the best desserts and I love this combination of sweet and salty.  

  7. These look totally amazing! I definitely use the phrase “best thing I’ve ever made” like once a week, but there’s nothing wrong with adding more incredible treats to your recipe collection! Love 🙂

  8. These cheesecake bars look absolutely delicious!  The pecans are such tasty addition!

  9. Okay you have pretty much combined my most two favorite things! Cheesecake and Snickerdoodles!

  10. You did well with these my friend…yes you did. Snicker love!

  11. OMG Aimee. I need these so much! They look absolutely fabulous!

  12. Ugh I need an entire pan over here, right now, please! These look awesome and I love the cookie/cheesecake combo 🙂

  13. These bars are making me hungry! I love the sweet-salty combo, and I can never say no to cheesecake!

  14. Mir

    Oh no! It took me WAY too long to see this deliciousness. These are seriously at the top of the cheesecake bar list. They look incredible!
    My ideas come in waves, not consistently. So when they come, I need to be near a notebook or iPad. So you’re lucky that the ideas flow all the time!

  15. These bars look incredible! Love the cookie cheesecake combo!

  16. These look out of this world amazing!! My goodness!! You and your ideas are fabulous! Love your hubby’s comment. Sometimes I draw a blank on what to make, then think of something. I then google it and see of course others all ready had the idea. Hehe. 😉 Love these!! 

  17. What a fabulous idea. I’m crazy about snickerdoodle desserts. 

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  19. These bars look soooooooooooooo DELICIOUS !!  I love everything with cinnamon, and together with cheesecake – these bars must be so good.
    Pinning and saving your recipe.

  20. Shirley Carnes

    These Snickerdoodle Cheesecake bars are WONDERFUL and so addictive. They are very easy to make and have all the ingredients in there that are favorites of everyone. This is a real hit. Had company over last weekend and they all loved them.

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  23. Aimee Hide

    Hi aimee
    , what can I use instead of Graham’ crackers? I’m in New Zealand, what sort of crackers are Graham crackers? thanks

  24. Delores

    I will definitely try Snicker doodle cheesecake Bars– I particularly like the recipe as it is written out all on one stop- Many thanks.

    I noticed someone has asked about replacing graham crackers(wafers) –I have replaced graham wafers with Oreo crumbs as you don’t have to add so much sugar to the recipe as they already have plenty of sweeting in them and tasted great also this becomes a chocolate crust then.

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  27. Francine

    These look amazing and since Thanksgiving is coming up, I was looking for some pumpkin bars, have you ever added pumpkin to the cheesecake layer?

  28. Francine

    Thank you Aimee.  How come it doesn’t need eggs in the cream cheese layer?

  29. These look so yummy. I want to make them for Christmas. Are they real rich, like chess bars?
    Just noticed that these take  4hours and 30 min to prep. I am sure this is a typing error??

  30. I came across this recipe on pinterest, and thought it looked delicious. I asked my sister who was over for dinner if she thought I should make them, she said, “Eh, I’m not really a fan of snickerdoodles or graham cracker crusts. But if you want to make them, go ahead. I’ll try them at least.” Well she did try them, and was so glad I didn’t listen to her unenthusiastic opinion. We both couldn’t stop eating them. Love the crunchy topping, almost like a coffeecake. So good, thanks for the recipe!

  31. Jeneé

    Hi! I saw this recipe on Pinterest and thought it would be an amazing Christmas treat! If I have people who aren’t pecan lovers can I omit pecans? Or will that change the recipe completely? 

  32. Corrie

    Can I freeze these?

  33. Donna

    Unnecessarily long and tedious text. The majority of blogs are often narcissistically “I” focused.

  34. nichola

    these look divine. im not a huge cheececake fan but i love cinnamon 🙂

    would a 10×7 pan work? do you think white chocolate could be incorporated or is it great without?

    • These are already pretty thick. I think a 10×7 dish would be too small. White chocolate would be delicious mixed into the cookie dough (I would do about 1 1/2 cups). And you can totally add everything on top of the base, no need to cook it first, I promise 🙂

  35. nichola

    also, would it be better to cook the crumb base itself for 5 minutes and let it cool before adding the rest of the mixture or is it fine to cook all at once? thank you !

  36. nichola

    oh i dont have a 9 x 13, will have to try and find one if not al take a chance! yeah i love the combo of white chocolate and snickerdoodle, its delicious 🙂

    btw, i sent u an email with regards to the recipe, could you tell me the amount of flour needed for the snickerdoodle layer in grams as i am getting various amounts when i convert it online?

    thanks 🙂

  37. Nichola

    Do these freeze well? Just made them 🙂

  38. Kacie

    Can I make cupcakes with these? I’m thinking that might be easier for work functions.

  39. Julie

    Thank you for this recipe! I made these for my coworkers and they were amazing! Many people came back for seconds! I almost omitted the pecans because I’m not a huge fan of them, but chose to just chop them a little smaller which allowed for hints of their flavor here and there, but nothing overpowering. My topping came out a little too crunchy, (which I blame my old oven) but overall this recipe is a keeper!

  40. Beth Lyons-Cary

    Does your cookie layer have a crunch? My top was brown, but the cookie was a bit undercooked. I just bought a new home. The stove may be off, and I need to bake them for at least to 35 minutes. Please advise as to your cookie layer texture/ consistency.

    Variables to Try:
    Switch vanilla extract in cheese cake to 50% vanilla and 50% lemon extract. Better yet, 80%lemon and 20% vanilla. I did the 50/50, but feel the 80/20 would be even better. Or, add a pinch of orange extract or rinds of each. I also added nutmeg to the crust and the cookie and doubled all the cinnamon.

    Thank you!

    Beth

  41. Sally Smith

    I think the distinctive flavor of cream of tartar makes the snickerdoodle a snickerdoodle. Could this spice be added to the topping? What amount would you suggest?

    Thank you!

  42. The did these bars and we’re delicious. I added a tsp . Of cream of tartar to the dry ingredients to make them more to the snickerdoole taste. Oh my there went my diet for the weekends.. thanks

  43. Wow… Definitely going to make these. They look and sound amazing! And @ Donna, what a horrible thing to tell someone. You sound like a very bitter and rude person. What is wrong with people nowadays!?

  44. Wow… Definitely going to make these. They look and sound amazing! And @ Donna, what a horrible thing to tell someone. You sound like a very bitter and rude person. What is wrong with people nowadays!?

  45. Dana

    These sound amazing, but I’m confused about the “sweet and SALTY” description. It looks as if you use plain, unsalted pecans (from the baking aisle) , not salted pecans (from the snack aisle), so exactly where does the salty aspect come from?  I also notice you use unsalted butter, so that’s not where salty is coming from.  Please set me straight as I am about to run into kitchen and start making these because they sound right up my alley!  I love snickerdoodles and graham cracker anything!

  46. Trisha Halencak

    WOW! These were amazing!!! I made them last night to take to a treat exchange and couldn’t wait to cut them up today. I am in LOVE. Very delicious. They are rich but I think that’s why they are cut smaller to make the 24 bars. I’m sad that I only get to eat 2 bars because the rest go into the treat exchange. I ate the first bar so quick. The second one of mine I cut into about 8 pieces. Lol. Thank you so much for this amazing recipe. I will be back for more varieties for sure!

    For reference, I am not a skilled Baker. I had a tough time with the cream cheese because I threw it all in the bowl with the rest of the filling ingredients and my cream cheese never got smooth. Decided to go for it and finish it anyways, and you can’t even tell. This is only my second attempt at a cheesecake recipe and both turned out great. Maybe cheesecake is my thing. 😉

  47. Eliza

    I followed your recipe exactly, the cookie dough didn’t seem to fully cook.
    I even left it in an additional 10m.

    I’d use half as much cookie dough next time. Seemed like too much. For my taste. I’d enjoy more cheesecake, less cookie. I love the idea tho.

  48. Kim

    Are the nuts optional? The reason I’m asking is we have nut allergies

  49. Candi Jacobs

    Hi Aimee!
    I made these for a tea party hosted the fall. It makes way more than my family can eat once. Have you tried freezing them? Does it work out well?

  50. Angie Harrington

    Made this recipe today, just halved it and put in 9×9 pan. So tasty, so snickerdoodley with some cheesecake texture thrown in. Highly recommend, will make again.

  51. Sweet and salty desserts are my favorite kind! My son absolutely loves snickerdoodle cookies and it just so happens that his birthday is coming up later this month. I think I’m going to have to make these for him. Thank you for the recipe!

  52. Melinda

    I make awesome cinnamon & sugar cheesecake bars, for the top and bottom crust is crescent rolls (1 can for the bottom layer & 1 can for the top layer. Pushing the precut lines together) You wouldn’t believe how delicious this is & doesn’t taste like crescent rolls at all! I believe you can find the recipe on Facebook

  53. MHorn

    I have made these 3 or 4 times now and I cannot get over how amazing they are! I honestly think they are the best dessert I have ever made! The flavors are addicting and I dream at night about who’s birthday is coming up so I can offer to make these! Of course I have to save a few for myself that way…but I’m always willing to take one for the team! 😉 Make these! You won’t be disappointed!

  54. Shauna

    I’m going. To make these for Easter dinner, we have nut allergies, so I thought I would substitute crushed pretzels. 

  55. R Kotze

    These looked so amazing but when I saw how much sugar was in each layer I decided not to make them.
    Is there no way of reducing the sugar content to make it healthier? 🙁

  56. Jamie

    I’ve made these twice. They are fantastic! My husband and I were discussing it tonight…we would both like more of the cheesecake. If I doubled the cheesecake layer, would I need to adjust cooking times?

  57. Jan

    These bars are soooo good , I made them and my kids and grandkids loved them !! Thanks !

  58. Tammy Kirkwood

    I saw just a little too much stress involved with spreading the cookie dough on top of the cheesecake batter. I rolled the dough out between two parchment sheets and it easily peeled off and I just layed it on top of the cheesecake layer.

  59. Jamie

    That’s what I do as well, Tammy Kirkwood.

  60. Roger

    I just made these this weekend! They look great and taste great. I think next time I will add a little lemon zest into the cheesecake part to make it a little summer-y. I had them after 4 hours of refrigeration but they were even better after an overnight cooling off. I think the flavors meld a little more! For the cookie topping, I put used a cookie scoop and put little mounds of cookie dough and it came out great. I wouldn’t stress too much about the cookie topping looking perfect as the cookie dough melts will spread out during cooking.

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