Snickerdoodle Cheesecake Bars_Creamy, cinnamon-swirled, and perfectly sweet — the essence of autumn in every bite.
Introduction
There’s something magical about fall baking. The air is crisp, the leaves are golden, and the kitchen fills with the warm aroma of cinnamon and sugar. These Snickerdoodle Cheesecake Bars combine two beloved desserts into one irresistible treat: the soft, spiced comfort of snickerdoodles and the rich creaminess of cheesecake.
Perfect for cozy evenings, holiday gatherings, or simply indulging in a seasonal craving, these bars are easy to make yet impressive enough to serve at parties. One bite and your whole kitchen feels like autumn.
Ingredients Breakdown
Cheesecake Layer
16 ounces cream cheese, room temperature – Creates the creamy base.
1 cup powdered sugar – Sweetens and smooths the cheesecake.
2 large eggs, room temperature – Adds structure and richness.
1 teaspoon vanilla extract – Enhances flavor.
¼ teaspoon salt – Balances sweetness.
Crust Layer
2½ cups all-purpose flour – Forms the cookie base.
1½ teaspoons cinnamon (divided) – Adds warmth and spice.
½ teaspoon baking soda – Helps crust rise slightly.
½ teaspoon salt – Balances flavors.
2 cups granulated sugar (divided) – Sweetens crust and topping.
1 cup unsalted butter, very soft – Adds richness and tenderness.
1 teaspoon vanilla extract – Flavor boost.
2 large eggs, room temperature – Binds crust ingredients.
Step-by-Step Instructions
Step 1: Prepare the Crust
Preheat oven to 350°F (175°C).
Grease or line a 9×13-inch baking pan with parchment paper.
In a bowl, whisk flour, 1 teaspoon cinnamon, baking soda, and salt.
In another bowl, cream butter and 1½ cups sugar until fluffy.
Add eggs and vanilla; mix well.
Gradually add dry ingredients to wet mixture until dough forms.
Press half of dough evenly into prepared pan.
Step 2: Make the Cheesecake Layer
Beat cream cheese until smooth.
Add powdered sugar, eggs, vanilla, and salt; mix until creamy.
Spread cheesecake mixture evenly over crust layer.
Step 3: Add Topping
Drop spoonfuls of remaining dough over cheesecake layer.
Mix ½ cup sugar with ½ teaspoon cinnamon.
Sprinkle cinnamon-sugar mixture generously over top.
Step 4: Bake
Bake for 35–40 minutes, until edges are golden and center is set.
Cool completely before slicing into bars.
Baking Tips
Use room temperature cream cheese for smooth filling.
Don’t overbake—center should be slightly soft.
Cool fully before slicing to prevent messy cuts.
Line pan with parchment for easy removal.
Sprinkle extra cinnamon sugar for more flavor.
Variations
Pumpkin Cheesecake Bars: Add ½ cup pumpkin puree to cheesecake layer.
Apple Cinnamon Bars: Add diced apples to crust layer.
Chocolate Swirl Bars: Drizzle melted chocolate over cheesecake before baking.
Nutty Bars: Sprinkle chopped pecans or walnuts on top.
Holiday Version: Add a pinch of nutmeg or cloves for festive spice.
Serving Ideas
Serve chilled for a firmer texture.
Pair with hot apple cider or coffee.
Dust with powdered sugar for presentation.
Cut into small squares for party platters.
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Freeze bars for up to 2 months; thaw overnight.
Room Temperature: Best enjoyed chilled, but can sit out for 2–3 hours.
Nutrition (per bar, approx.)
Calories: ~280
Protein: ~4g
Fat: ~14g
Carbs: ~34g
Why You’ll Love This Recipe
Two desserts in one: Snickerdoodle meets cheesecake.
Perfect for fall: Cinnamon-sugar warmth.
Easy to make: Simple steps, big payoff.
Crowd-pleaser: Great for gatherings.
Customizable: Endless variations.
Conclusion
These Snickerdoodle Cheesecake Bars are the ultimate fall dessert—creamy, spiced, and perfectly sweet. With their buttery crust, luscious cheesecake filling, and cinnamon-sugar topping, they’re a treat that feels like autumn in every bite. Bake a batch, share with loved ones, and let the cozy season begin.