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!
Why these Cheesecake Bars are Best
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 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.
More Easy Dessert Recipes
- Strawberry Cheesecake Napoleons: an easy dessert idea!
- Turtle Brownies: gooey caramel, chocolate and pecans make this a sinfully delicious treat!
- Frosted Chocolate Nut Cookie Bars: chewy, fudgy with a sweet and salty finish!
- Sopapilla Cheesecake Bars – with a crescent roll crust!
- Carrot Cake – our perfect cake recipe!
Yield: 24 large bars
Snickerdoodle Cheesecake Bars
Prep Time
30 minutes
Cook Time
30 minutes
Chill Time
4 hours
Total Time
5 hours
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!
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 (8 ounce each) cream cheese, softened
- 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 13x9 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.
Nutrition Information:
Yield:
24Serving Size:
1 barAmount Per Serving: Calories: 293Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 56mgSodium: 112mgCarbohydrates: 36gFiber: 1gSugar: 25gProtein: 3g
There isn’t any cream of tartar in these. How are they Snickerdoodles with no ingredient for the tangy flavor???
You get the tang from the cream cheese 🙂
sounds delicious. if I double this, can I use a half sheet pan? How should I change cooking time?
How would you make these in an 8×8 pan?
I am planning on trying these and know that I can do subs on the sugar. Have you tried it with any other flour than all-purpose? Thank you
I don’t see the question I asked about this bar. I’m sorry if this is a repeat. Just wanted to know what you thought about using a shortbread crust instead of the graham cracker crust. This sounds delicious and I’d like to give it a try.
Would this recipe work as a full cheesecake rather then bars?
I haven’t tried these yet, but I’m making them today. I was wondering could I make the cheesecake to make it more like a cake? I had a cheese cake that had like a crumb cake on top it was sooo good. This recipe sounds like it might fit. Unless you can recommend another recipe?
I’ve made these 6xs in the past 2 months. My best friends Mom asked me to make a pan for her after I sent some home with her.
However, I have tweaked the recipe a bit. I use cinnamon graham crackers for the crust. (I also bake the crust for 5-8min at 350°) Second, I used Philadelphia Brown Sugar and Cinnamon Cream Cheese for the cheesecake layer. I also use Maple extract in the cheese cake layer. (2 tsp, no vanilla.)
I haven’t tried these yet, but I’m making them today. I was wondering could I make the cheesecake portion thicker to make it more like a cake? I had a cheese cake that that had like a crumb cake on top it was sooo good. This recipe sounds like it might fit. Unless you can recommend another recipe?
Can you freeze them?
Yes! Wrap in parchment and slide into a ziploc freezer bag 🙂
I just won our family reunion bake off with this recipe! The crust did not fill the pan, though. Might need to time and a half that part.
I want to apply for your recipes send to my email, but it says my email are invalid
I’m a big fan of snickerdoodle cookies, so I knew that these bars were going to be right up my alley. Seriously addictive!
I love these so much! I think I am going to make another batch over the weekend.
This sounds scrumptious and I will be making it for Christmas dessert for my son in law who adores snickerdoodles! But… where is the video tutorial? I don’t really need it, but I did want to see it. thanks!
Just want to say that I LOVE these! I’ve made them about 10 or so times, and get asked by my family to make them every holiday. I usually leave out the nuts and to save time I buy premade sugar cookie dough and mix in some cinnamon! If people are having problems with the cookie layer they could try that, because I’ve never had any problems! These ingredients are pretty simple but when put together they are so amazing.
THanks Morgan, so glad you love them. Great tip too!
Hello! Making these for my sons 1st birthday. What if you had to make the crust without nuts. How much graham do you suggest then?
Will try out these dishes sometimes.
Found it! 😀
Best wishes,
Susanne
Sounds delicious! Do you have any written recipe?
Best wishes,
Susanne