Description
These Snickerdoodle Cheesecake Bars combine a buttery graham cracker and pecan crust, creamy cinnamon cheesecake filling, and a soft snickerdoodle cookie layer. Chilled until perfectly set, they make an irresistible handheld dessert with sweet, warm cinnamon flavor.
Ingredients
Scale
For the Crust
- 2 cups graham cracker crumbs
- ½ cup finely chopped pecans
- ½ cup unsalted butter, melted
For the Cheesecake Layer
- 16 oz full-fat cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
For the Snickerdoodle Layer
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp kosher salt
- 1½ tsp ground cinnamon
For the Cinnamon Sugar Topping
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a 13×9-inch baking dish with parchment paper, leaving some overhang for easy removal.
- Combine the graham cracker crumbs and chopped pecans in a bowl. Add the melted butter and stir until the mixture resembles wet sand.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Set aside.
- For the cheesecake layer, beat the softened cream cheese and sugar until smooth and creamy, about 3–4 minutes.
- Add the eggs one at a time, mixing gently after each addition. Stir in the vanilla extract and cinnamon. Avoid overmixing.
- Pour the cheesecake mixture over the crust and spread it evenly.
- For the snickerdoodle layer, cream the softened butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla extract. Gradually add the flour, baking powder, salt, and cinnamon. Mix just until combined.
- Drop spoonfuls of the cookie dough over the cheesecake layer and gently spread it into an even layer without pressing it deeply into the cheesecake.
- Mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon together and sprinkle evenly over the top.
- Bake for 30–35 minutes, until the cookie layer is golden brown and the cheesecake center still has a slight jiggle.
- Remove from the oven and cool completely.
- Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Lift the chilled bars from the pan using the parchment overhang. Slice into 24 bars with a sharp knife, wiping the knife clean between cuts.
Notes
- Use full-fat block cream cheese rather than whipped or tub-style cream cheese for the best texture.
- Do not overmix the cheesecake filling after adding the eggs, as excess air can cause cracks.
- The cheesecake should have a slight jiggle in the center when removed from the oven.
- Chill for at least 4 hours, preferably overnight, before slicing.
- For clean slices, run a sharp knife under hot water and wipe it dry between cuts.
- Store covered in the refrigerator for up to 5 days.
- To freeze, freeze sliced bars in a single layer, then transfer them to an airtight freezer-safe container with parchment between layers.
- For a gluten-free version, use gluten-free graham crackers and gluten-free all-purpose flour.
- For a nut-free version, omit the pecans and increase the graham cracker crumbs as needed.
- Nutrition values are estimates based on 24 bars.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert, Cheesecake, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 285 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: snickerdoodle cheesecake bars, cheesecake bars, snickerdoodle bars, cinnamon cheesecake, cinnamon sugar dessert