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!

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
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!


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


  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:



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?

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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. 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”!!

  2. Hi. Do you have to bake the graham cracker crust before putting the cream cheese layer over it.? Thanks so much! 

  3. 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!!! 

  4. 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.

  5. 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.

  6. 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?

    1. Yes, I believe you would have to cook it longer. Your better option would be to use less of the cookie dough layer?

  7. 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? 🙁

    1. You can try. But to me, this is a decadent dessert. If I’m going to eat dessert I want it to be amazing 🙂

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

  9. 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!

  10. 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

    1. 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)!

  11. 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!

  12. 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.

  13. 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?

  14. 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.

  15. 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. 😉

  16. 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!

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