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Delicious Snickerdoodle Cheesecake Bars with creamy cheesecake and cinnamon sugar crust.

Snickerdoodle Cheesecake Bars

Delicious bars combining soft cinnamon cookie layers with a creamy cheesecake filling, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 2 cups All purpose flour
  • 1 tsp Cream of tartar Essential for classic snickerdoodle flavor
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 2 tsp Cinnamon Plus extra for topping
  • ½ cup Granulated sugar For cookie dough
  • ¼ cup Brown sugar Optional, for extra depth
  • ½ cup Butter, melted
  • 1 large Egg
  • 2 tsp Vanilla extract
Cheesecake Layer
  • 16 oz Cream cheese, softened Full-fat for best texture
  • ½ cup Granulated sugar For cheesecake layer
  • 2 large Eggs
  • 1 tsp Vanilla extract
  • ¼ cup Sour cream or Greek yogurt For creaminess
Topping
  • 1 tbsp Cinnamon For topping
  • 2 tbsp Granulated sugar For topping

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9x13 inch or 8x8 inch pan with parchment paper.
  2. In a bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon.
  3. In another bowl, mix melted butter with granulated sugar and brown sugar (if using). Add an egg and vanilla, then stir in the dry ingredients.
  4. Press about two thirds of the dough into the bottom of your lined pan.
Cheesecake Layer
  1. Beat the softened cream cheese until smooth. Add sugar and mix again, then incorporate the eggs one at a time, followed by vanilla and sour cream.
  2. Pour the cheesecake filling over the cookie base and smooth it out.
Topping
  1. Drop pieces of the remaining dough over the cheesecake layer, leaving some gaps.
  2. Mix cinnamon and sugar in a small bowl and sprinkle generously over the top.
Baking
  1. Bake for 30 to 40 minutes, until the center is set but still jiggles slightly.
  2. Cool at room temperature, then refrigerate for at least 3 hours (overnight is best) before slicing.

Notes

For best results, ensure cream cheese is softened completely before use, and avoid overbaking to prevent cracks in the cheesecake layer. Using parchment paper helps in lifting the bars out easily.