Snickerdoodle Cheesecake Bars [Video]

Snickerdoodle Cheesecake Bars are creamy, filled with a cheesecake layer, and finished with a perfect cinnamon streusel topping! It combines the best flavors of both worlds, and is guaranteed to become a favorite dessert!

We already have some delicious homemade cinnamon sugar desserts on our blog. This amazing New York Style Coffee Cake, Sopapillas and Sopapilla Cheesecake are among our most popular.

Similarly, we have a variety of cheesecake recipes to pick from. In this recipe, we decided to combine snickerdoodle cookies and cheesecake together, for the ultimate Snickerdoodle Cheesecake Bars.

Easy Snickerdoodle Cheesecake Bars

These Snickerdoodle Cheesecake Bars are such a treat and so much fun to make! These bars are a beautiful combination of textures and flavors. The base layer is made of a snickerdoodle cookie dough mixture. Then, topped with cinnamon sugar mix, followed by a rich and creamy cheesecake layer. Finally, the mixture is topped with more cinnamon sugar and a crumbly streusel topping.

This is by far the most amazing and delicious Snickerdoodle Cheesecake Bars you can make. They are indulgent on all levels. A square is more than enough to satisfy your sweet tooth and it’s also hearty and delicious.

Snickerdoodle Cheesecake Bars Recipe Tips:

• Feel free to watch the recipe step by step video tutorial. It is a short video and a nice guide on how to easily make this recipe.
• Make sure all the ingredients are of room temperature. Also, it is very important for the butter and cream cheese to be soft, so you can easily whip them.
• Also, the cinnamon streusel topping is absolutely delicious, but if you want to cut on some calories, you can make half of it only.
• The cheesecake layer is smooth and creamy, and best served cold. Make sure you chill the bars before serving.
• Similarly, we recommend sprinkling the cinnamon sugar on top of the cheesecake layer. You can also sprinkle some on the cookie layer before adding the cheesecake mixture.

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HOW TO CUT THE SNICKERDOODLE CHEESECAKE BARS

Before cutting the bars, make sure you use a sharp knife. Similarly, it is important that the cheesecake bars are chilled before cutting. Once the bars are chilled, run a long, sharp thin-bladed slicing knife through water, wipe and cut in the desired shapes and forms.

Wash the knife after each cut.

HOW LONG CAN YOU STORE THE SNICKERDOODLE CHEESECAKE BARS

The bars will last about 5-6 days in the fridge. It is best to warp them in foil and store them.

HOW TO FREEZE THE SNICKERDOODLE CHEESECAKE BARS

• First, cool the Snickerdoodle Cheesecake Bars completely.
• Then, fully wrap the bars in plastic wrap, tightly. After that, wrap in aluminum foil or place in freezer bags.
• Freeze for up to 3 months. Defrost before serving.
• You can thaw the bars overnight in the fridge.

Tools Used in the Making of these Snickerdoodle Cheesecake Bars:

• 9×13 Cake Pan
• Stand Mixer
• Ground cinnamon
• Vanilla Extract

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Snickerdoodle Cheesecake Bars

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Author: Catalina Castravet Serves: 15 servings
Prep time: 30 minutes Cook time: 50 minutes Total time: 1 hr

Ingredients

FOR THE SNICKERDOODLE COOKIE LAYER:

• 2 1/2 cups  all-purpose flour 
• 1 teaspoon  baking powder 
• 2 teaspoons  ground cinnamon 
• 1 teaspoon  kosher salt 
• 1 cup  unsalted butter  (melted)
• 3/4 cup  white sugar 
• 3/4 cup  brown sugar 
• 2  large eggs 
• 1 teaspoon  pure vanilla extract 
• 2 tablespoons  cinnamon sugar  (for sprinkling)

FOR THE CHEESECAKE LAYER:

• 3 packages  cream cheese  (softened)
• 1 cup  white sugar 
• 1/4 cup  flour 
• pinch  kosher salt 
• 2  large eggs 
• 1/2 cup  sour cream 
• 1/4 cup  heavy whipping cream  (or milk)
• 1 teaspoon  pure vanilla extract 
• 2 tablespoons  cinnamon sugar  (for sprinkling)

CINNAMON STREUSEL TOPPING:

• 1 cup  packed brown sugar 
• 1 tablespoon  ground cinnamon 
• 1/4 teaspoon  kosher salt 
• 1 cup  unsalted butter melted 
• 2 cups  all purpose flour 

CREAM CHEESE GLAZE - OPTIONAL:

• 4 ounces  cream cheese  (softened)
• 4 tablespoons  unsalted butter  (softened)
• 3 cups  powdered sugar 
• 5 tablespoons  milk 
• 1 teaspoon  vanilla extract 

Instructions

1. Preheat oven to 350 degrees F.

2. Lightly butter a 9x3 inches deep baking dish. Set aside.

FOR THE SNICKERDOODLE COOKIE LAYER:

1. In a medium bowl stir together: flour, baking powder, ground cinnamon and salt. Set aside.

2. Add butter, white and brown sugar to a large bowl. Using an electric mixer, cream the ingredients until fully combined.

3. Add the vanilla and eggs. Whisk until fully combined. Stop to scrape the sides and bottom of the bowl with a spatula. The mixture should be smooth and shiny.

4. Add the dry ingredients to the egg mixture and FOLD using a SPATULA. Do not use a mixer, you don't want to over-mix the ingredients.

5. Once the dry ingredients have been fully combined with the wet, press the dough into the prepared baking dish, distributing evenly. Sprinkle with cinnamon sugar and set aside.

FOR THE CHEESECAKE LAYER:

1. In a large mixing bowl, beat cream cheese with sugar, pinch of salt and flour until creamy. Scrape the sides and bottom of the bowl with a spatula.

2. Beat in eggs, sour cream, cream and vanilla extract until light and fluffy, about 3-5 minutes.

3. Pour the cheesecake filling over the snickerdoodle cookie layer and using a spatula spread it evenly.

4. Sprinkle with cinnamon sugar and set aside.

CINNAMON STREUSEL TOPPING:

1. In a large bowl, mix sugar with cinnamon and salt. Add in the melted butter and combine using a fork.

2. Once the butter is fully combined, add the flour and mix with a fork or using your hands until fully combined.

3. Sprinkle streusel topping bits over the cheesecake layer and evenly distribute.

BAKE:

1. Bake cake in the preheated oven for about 45-50 minutes, until fully cooked. The top should look golden brown and the center settled.

2. Cool completely and after that refrigerate it for 3-4 hours for the cheesecake layer to fully settle before serving.

CREAM CHEESE GLAZE - OPTIONAL:

1. In a large bowl, beat cream cheese and butter for a few minutes until creamy and combined.

2. Add powdered sugar, vanilla and milk. Beat until fully combined. Stop to scrape the sides and bottom of the bowl. The mixture should be smooth, with no lumps.

3. Add the glaze to a piping bag and pipe on top of the cheesecake bars if desired. The glaze can be refrigerated in the bag and piped on top of the bars right before serving.

Calories: 673 Carbohydrates: 84 Protein: 9 Fat: 34 Saturated Fat: 20 Cholesterol: 136 Sodium: 549 Potassium: 308 Fiber: 2 Sugar: 54 Vitamin A: 1175 Vitamin C: 0.1 Calcium: 184 Iron: 3.2

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