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.
Table of Contents
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.
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!
- No Bake Cheesecake Bars
- Pumpkin Snickerdoodles
- Sopapilla Cheesecake Bars – with a crescent roll crust!
- Carrot Cake – our perfect cake recipe!
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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!
Girl…my comment to you is the same reply you gave your husband!!! Where do I start…what do I make first…it is ok to just have dessert for supper, right??? So many & I want to make them all the same day. You are amazing & I am having a fabulous time. You are a “5 STAR”!!
Aww shucks, thank you 🙂
The layers in these are just phenomenal looking! Can’t wait to try!
Hi. Do you have to bake the graham cracker crust before putting the cream cheese layer over it.? Thanks so much!
Nope, it all bakes together.
For Christmas, my sister-in-loves came up with the idea of a bake off. This was our second year doing it. Last year was cakes and I came in 4th place with a Rum Cake. This year was cheesecakes. I made this recipe and guess what…..I WON!!!!! Everyone loves it and there was none left. The next day my brother texted me and asked me to make him another one. Thank you so much for sharing!!!
You’re welcome! This is one of my favorite recipes!
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.
Great tips 🙂 So glad you enjoyed the recipe!
That’s what I do as well, 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.
Great trick!
These bars are soooo good , I made them and my kids and grandkids loved them !! Thanks !
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?
Yes, I believe you would have to cook it longer. Your better option would be to use less of the cookie dough layer?
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? 🙁
You can try. But to me, this is a decadent dessert. If I’m going to eat dessert I want it to be amazing 🙂
I’m going. To make these for Easter dinner, we have nut allergies, so I thought I would substitute crushed pretzels.
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!
Aww this is so great to hear 🙂
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
YES! We made this all the time! We call them Breakfast Cheesecake Bars (no idea why I’ve never shared that easy recipe on the blog)!
Think I might try to make these in mini muffin tins. Do you have a suggestion on how long to bake them?
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!
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.
Yay, glad you loved it 🙂
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?
YES! You can freeze these 🙂
Are the nuts optional? The reason I’m asking is we have nut allergies
You can leave them out!
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.
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. 😉
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!