★★★★★

Snickerdoodle Cheesecake Bars

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.

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

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.

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

Ingredient Notes

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 STICKS not the “spreads” in the tub.

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.

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 20-30 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

Can I use whipped cream cheese instead?

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.

How long do Snickerdoodle Cheesecake Bars keep?

In my house, we tend to eat the whole batch before you can say “snickerdoodle.” But if you have more will powder than I do, these bars will keep well for up to 5 days in the refrigerator.

How can I tell when Snickerdoodle Cheesecake Bars are done baking?

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.

Can I freeze these cheesecake bars?

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.

How do I thaw frozen cheesecake bars?

Thaw frozen snickerdoodle cheesecake bars in the refrigerator for several hours before eating.

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

More Easy Dessert Recipes

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

  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.

Nutrition Information:

Yield:

24

Serving Size:

1 bar

Amount Per Serving: Calories: 293Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 56mgSodium: 112mgCarbohydrates: 36gFiber: 1gSugar: 25gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Snickerdoodle Cheesecake Bars are cheesecake and cookie in one. You’ll love the combination of sweet, salty and cinnamon sugar flavors in every bite!

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**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**

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Posted on June 5, 2018

Comments & Reviews

  1. 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!?

  2. 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!?

  3. 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

  4. 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!

  5. 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

    1. The top of the cookie definitely has a crunch, and it’s soft and chewy on the inside (although definitely cooked). If you search cheesecake bars on my blog, I have tons of variations as well 🙂 ENJOY!!

  6. 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!

    1. Yay, thanks for stopping back and letting me know! So glad you and your coworkers enjoyed the recipe!

  7. 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 🙂

    1. Sadly, I don’t measure in grams, so I’m not positive. But, if I recall, it’s around 120-125 grams per cup of flour.

  8. 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 !

  9. 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?

    1. 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 🙂

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

    1. blog
      bläɡ/
      noun
      1.
      a regularly updated website or web page, typically one run by an individual or small group, that is written in an informal or conversational style.

  11. 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? 

    1. Nope you can omit them if you choose! I would increase your crust to 2 1/2 cups graham crumbs (18 full size crackers). ENJOY!

  12. 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!

    1. I’m so glad you tried them too! These are SERIOUSLY one of my very favorite recipes on the blog. Such a hit 🙂

  13. 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??

    1. The 4 hours is the time for it to chill in the regfrigerator. They are rich, because it’s cheesecake, but not overly so, if that makes sense. You’ll love them 🙂

    1. I replaced the egg with pumpkin. It gives it that creamy texture like the egg would, without making it too soft from having both pumpkin and egg in the filling. ENJOY 🙂

  14. 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?

    1. Hi Francine, here is a pumpkin version of these bars: https://www.shugarysweets.com/pumpkin-chocolate-chip-cheesecake-bars

  15. 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.

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

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