Snickerdoodle Cheesecake Bars are like cookies and cheesecake in one! A homemade graham cracker crust is topped with a creamy cheesecake layer and snickerdoodle cookie dough in this sweet and salty recipe.
We love cheesecake you can eat with your hands. These Caramel Apple Cheesecake Bars and Chocolate Cheesecake Bars are two more incredible cheesecake recipes you’ll love.
Why these Cheesecake Bars are Best
Imagine taking our delicious snickerdoodle bars and making them a layered dessert!
Let me walk you through the delights of this bar:
- The crust is made with a combination of graham cracker crumbs and pecans. Sweet and salty!
- The cheesecake layer is smooth and creamy, and best served COLD.
- The snickerdoodle recipe 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.
Ingredient Notes
Reminder
Scroll to the end of the blog post for a complete printable list of ingredients, measurements, and directions.
- Pecans – These are added to the How to Make a Graham Cracker Pie Crust for the perfect dimension of nutty flavor. We also use chopped pecans in the snickerdoodle topping!
- Cream cheese – It’s crucial to use full fat regular cream cheese to make the cheesecake layer. You want the kind that comes in BLOCKS not the “spreads” in the tub.
- Butter- you’ll need unsalted butter for the crust layer, as well as the cookie layer. Make sure your butter is softened (use our tips on how to soften butter quickly).
- Cinnamon – It’s not a snickerdoodle dessert without it! You will use this in the filling, the snickerdoodle layer and the final cinnamon-sugar topping.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Tips and Tricks
- Let your cream cheese soften at room temperature to make it easier to incorporate. I take mine of of the refrigerator about 30 minutes before making cheesecake bars.
- Do not overbake. Take the bars out of the oven when the cookie layer is fully baked and brown, but the cheesecake is still a bit jiggly.
- Chill your snickerdoodle cheesecake bars for at least 4 hours! Even better, leave the bars in the fridge overnight. They taste best when they’re extra cold so don’t try to cut corners and shorten the chill time.
- Read all my tips and tricks for making perfect graham cracker crust! With or without nuts, it’s my favorite crust for cheesecake.
Recipe FAQs
No, whipped cream cheese spreads should not be used in this recipe. They contain more air and water than regular cream cheese which would affect the finished consistency and flavor of the snickerdoodle cheesecake.
In my house, we tend to eat the whole batch before you can say u0022snickerdoodle.u0022 But if you have more will power than I do, these bars will keep well for up to 5 days in the refrigerator.
Take the bars out of the oven when the snickerdoodle cookie layer is golden brown. It’s okay if the cheesecake layer jiggles a little bit when you tap the pan. It will continue firming up as it cools.
Yes, you can! To freeze, place a single layer of cut cheesecake bars on a sheet pan. Freeze for 1 hour or until solid. Then transfer the frozen bars to freezer bags.
Make sure to include a sheet of wax paper between the layers of bars to prevent them from sticking together.
Thaw frozen snickerdoodle cheesecake bars in the refrigerator for several hours before eating.
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Snickerdoodle Cheesecake Bars
Ingredients
For the crust:
- 1 ½ cup graham cracker crumbs about 12 full size grahams
- ½ cup chopped pecans
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake filling:
- 2 packages cream cheese, softened 8 ounce each
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
For the snickerdoodle layer:
- ¾ cup unsalted butter softened
- 1 ½ cup granulated sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup chopped pecans
For the topping:
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Line a 13×9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
- In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
- 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.
- 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.
- 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.
- In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
- 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.
Notes
- Let your cream cheese soften at room temperature to make it easier to incorporate. I take mine of of the refrigerator about 30 minutes before making cheesecake bars.
- Do not overbake. Take the bars out of the oven when the cookie layer is fully baked and brown, but the cheesecake is still a bit jiggly.
- Chill your snickerdoodle cheesecake bars for at least 4 hours! Even better, leave the bars in the fridge overnight. They taste best when they’re extra cold so don’t try to cut corners and shorten the chill time.
- Read all my tips and tricks for making perfect graham cracker crust! With or without nuts, it’s my favorite crust for cheesecake.
Video
Nutrition
Snickerdoodle Cheesecake Bars are cheesecake and cookie in one. You’ll love the combination of sweet, salty and cinnamon sugar flavors in every bite!
I left out nuts and added shy of a 1/4 cup flour to cookie layer. I skipped nuts in graham cracker crust layer too. I used cinnamon graham crackers. I only used about 3/4 of cookie dough layer based on comments that the center wasn’t getting done. See if that helps! In oven – smells amazing! Taking this for my kids Neurologust who loves my snickerdoodle cookies. I take him holiday treats every Christmas! Hoping it’s a hit!
These are extra good if you let them come to room temperature before you serve them.
These are delicious! Follow the recipe each time, but they always fall in the middle. Any reason why? I take them out while still jiggly and the top is browned. They are still so good
They will fall a bit as the cookie dough is heavier than the cheesecake filling. After chilling in the fridge they should set firmly to slice them.
Would love to make this in a 8″ springform pan. Will cutting the ingredients in half do the trick?
Has anyone tried these in single serve/cupcakes?
Mine are in the oven now. I found it impossible to fully cover the cheesecake center. Hopefully they come out ok
After sampling the finished product I am pleased to say they are delicious! I think it would be better to cover the top with smaller spoonfuls if cookie dough next time
Linda, several posts down Brandi Southerland commented she adds another 1/2 block of cream cheese to that layer. Think I’ll add 3. Glad and thank you for saying something and glad I read her post.
For the Snickerdoodle Cheesecake Bars: Is lining with parchment paper required for non-stick or glass pans? Thanks.
I have been making these for years. All my friends and family ask me to make them constantly cuz they are so good. I did recently decided to add a little more cream cheese to the cream cheese layer, like half a block, and it’s so much bettter now. Anyways thank you for sharing. ❤️
I sort of made these today and they will be my “go to” bar until I’ve made it too many times. I didn’t follow your recipe exactly, but it is very easy to change it up.
I was short on time so I simplified/speeded up your recipe. I bought 2 ready made graham cracker pie shells instead of using a 9×13 pan. I also bought a dry bag of cookie mix. I wasn’t sure if the person I was making this for had a nut allergy and if they like cinnamon. I bought the sugar cookie mix and for the cheesecake filling I deleted the vanilla and used almond extract. The “pies” were ABSOLUTELY FANTASTIC!! I was able to send one home with the bday boy and I was able to keep one for myself.
I like cinnamon so the next time I make this, I will take them to church so I will make it in the 9×13 pan and do snickerdoodle. Then another time I am going to use a chocolate chip cookie. So many ways to mix this up and so easy. The hardest part of the recipe is waiting for it to cool.
**It was a little tricky trying to cut these bars in pie shape – they truly are meant to be a bar you don’t need to use a fork with.
This looks really good please send me the website thank you
You just commented on the recipe, on the website. Welcome to the internet 🙂
Do they freeze well?
They sure do! I cut them into bars and slide them into ziploc freezer bags.
I made a variety of bars and cheesecake bars for a big family weekend to have out. These were the first to go and even though I had a variety of other bars and cookies out people kept asking for more of these I guess next time I will have to make a double batch!