★★★★★

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!

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?

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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. Can you leave out the nuts in the crust and cookie top part? If so, do you need to adjust the recipe or just leave them out? Thanks

  2. There isn’t any cream of tartar in these. How are they Snickerdoodles with no ingredient for the tangy flavor???

  3. 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

  4. 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.

  5. 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?

    1. 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.)

  6. 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?

  7. 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.

  8. I’m a big fan of snickerdoodle cookies, so I knew that these bars were going to be right up my alley. Seriously addictive!

  9. 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!

  10. 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. 

  11. 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?

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