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Snickerdoodle Cheesecake Bars

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The Ultimate Guide to Making Snickerdoodle Cheesecake Bars: A Fusion Dessert Delight

Welcome to the deliciously sweet intersection of cinnamon-spiced snickerdoodles and creamy, decadent cheesecake!

Snickerdoodle Cheesecake Bars are the latest sensation in the world of fusion desserts, combining the comforting warmth of a classic cookie with the luxurious richness of cheesecake.

This following is your ultimate guide to creating this delightful treat that promises to be a showstopper at any gathering or a cherished addition to your cozy night in.
plate of snickerdoodle cheesecake bars 1

The Origin and Popularity of Snickerdoodles and Cheesecake

Snickerdoodles, known for their characteristic cinnamon-sugar coating, have been a beloved treat for generations, offering a simple yet irresistible flavor.

Cheesecake, with its ancient origins and countless variations, has stood the test of time as a versatile and indulgent dessert.

Together, they form a duo that appeals to a wide range of palates, combining texture and taste in a way that’s both innovative and comforting.
homemade snickerdoodle cheesecake bars 1

Why Combine Snickerdoodles and Cheesecake?

The idea of blending the crumbly texture and spicy sweetness of snickerdoodles with the smooth, creamy essence of cheesecake might seem like a bold move, but it’s a match made in dessert heaven.

This fusion not only satisfies the craving for something sweet and spicy but also adds a layer of sophistication to the humble snickerdoodle, elevating it with the creamy richness of cheesecake.

The trend of hybrid desserts has shown us that the possibilities are endless when it comes to combining favorite treats, and snickerdoodle cheesecake bars are no exception.

How to make Snickerdoodle Cheesecake Bars

Creating this delectable dessert involves three main components: the crust, the cheesecake layer, and the snickerdoodle topping.
homemade snickerdoodle cheesecake bars 1

Ingredients Overview

The crust, a blend of cinnamon graham crackers and pecans, provides a spicy, nutty base.

The cheesecake layer, combining cream cheese, sugar, eggs, vanilla, and cinnamon, offers a creamy contrast.

Lastly, the snickerdoodle cookie layer, with its buttery, cinnamon-sugar crumble, crowns the dessert with a texture that’s both soft and crisp.
Prep Time: 25 Minutes | Cook Time: 35 Minutes (Plus chill 4+ hours)
Servings: 20-24 large bars


For the crust-
12 full sheets cinnamon graham crackers
½ c pecans
½ c butter, melted

For the cheesecake layer-
2 – 8oz packages cream cheese, softened
¾ c sugar
2 eggs
2 tsp vanilla
½ tsp cinnamon

For the cookie layer-
¾ c butter, softened
1 ½ c sugar
1 egg
1 tsp vanilla
1 ½ tsp baking powder
½ tsp salt
2 c flour
1 tsp cinnamon
¼ c chopped pecans

To sprinkle on top-
¼ c sugar
1 tsp cinnamon
ingredients to make snickerdoodle cheesecake bars 1

Crust Preparation:

    graham crackers in food processor 1

  1. Start by pulsing cinnamon graham crackers and pecans in a food processor until finely ground.
  2. graham cracker crumbs and pecans in food processor 1

  3. Mix in melted butter to form a crumbly mixture, then press it into a baking dish to create a firm base.
  4. graham cracker crumbs in pan 1

    Cheesecake Layer:

  5. Beat softened cream cheese with sugar, eggs, vanilla, and cinnamon until smooth and creamy.
  6. eggs cream cheese sugar brown sugar in bowl 1

  7. Pour this mixture over the prepared crust, spreading it evenly.
  8. cheesecake batter in dish 1

    Snickerdoodle Cookie Layer:

    cream sugar and butter together 1

  9. Cream together butter and sugar, then mix in an egg and vanilla.
  10. creamed sugar butter mixture with eggs 1

  11. Incorporate flour, baking powder, salt, and cinnamon to form a dough.
  12. adding dry ingredients to creamed butter sugar mixture 1

  13. Fold in chopped pecans.
  14. adding chopped pecans to snickerdoodle cookie dough 1

  15. Crumble this dough over the cheesecake layer.
  16. spread snickerdoodle dough evenly over top of cheesecake batter 1

  17. Then,sprinkle with a cinnamon-sugar mixture for that signature snickerdoodle finish.
  18. top with cinnamon sugar mixture 1

    Baking and Cooling:

  19. Bake until the top is golden and the center is set, then allow the bars to cool before chilling in the refrigerator.
  20. freshly baked snickerdoodle cheesecake bars 1

This not only enhances the flavors but also ensures the bars are easy to slice.

Tips for Perfect Snickerdoodle Cheesecake Bars

Achieving the perfect balance of textures and flavors is key.

Ensure your cream cheese is at room temperature for a smooth cheesecake layer, press the crust firmly to avoid crumbling, and don’t overbake to maintain the softness of the cookie layer.

Feel free to add a personal touch with additional spices, nuts, or even a drizzle of caramel for an extra layer of decadence.

Serving and Storage Recommendations

Cutting the bars while chilled ensures clean slices, making for an impressive presentation.

Serve these bars as a standalone dessert or alongside a cup of coffee or tea for a delightful pairing.

Store any leftovers in an airtight container in the refrigerator to keep them fresh and delicious.

Pairing Suggestions

The spicy sweetness of snickerdoodle cheesecake bars pairs wonderfully with a variety of beverages.

Consider a steaming mug of chai latte to complement the cinnamon notes or a glass of cold milk to balance the richness of the cheesecake.

Common Questions and Troubleshooting

From ensuring the cheesecake layer doesn’t crack to achieving the perfect cookie crumble, this section can address any potential challenges you might face, providing solutions to ensure your dessert turns out perfectly every time.

1. Why is my cheesecake layer cracking?

Cheesecake layers can crack due to overmixing (which incorporates too much air) or sudden temperature changes. To prevent this, mix just until combined and cool the bars gradually in the oven with the door ajar.

2. How can I ensure my crust doesn’t fall apart?

Ensure the graham cracker and pecan mixture is finely ground and well-mixed with the melted butter. Press the mixture firmly and evenly into the bottom of the pan to create a stable base.

3. My cookie layer is too dry/crumbly. What went wrong?

A dry or crumbly cookie layer may result from too much flour or not enough butter. Ensure you measure your ingredients accurately and the butter is thoroughly creamed with the sugar before adding dry ingredients.

4. How do I know when the bars are done baking?

The bars are done when the edges are set and slightly golden, and the center is just slightly jiggly but not liquid. Overbaking can lead to a dry texture, so keep a close eye on them as they bake.

5 Can I make these bars gluten-free?

Yes, you can make snickerdoodle cheesecake bars gluten-free by using gluten-free graham crackers for the crust and ensuring your flour substitute for the cookie layer is also gluten-free.

6. The cheesecake layer seems too thin. Can I make it thicker?

To achieve a thicker cheesecake layer, you can increase the amount of cream cheese and corresponding ingredients proportionally. Just be aware this may affect baking time.

7. How can I cut the bars cleanly?

For clean cuts, use a sharp knife and dip it in hot water between each slice. Wiping the knife clean after each cut also helps achieve neat slices.

8. How long do these bars keep?

Snickerdoodle cheesecake bars can be stored in an airtight container in the refrigerator for up to 5 days. For longer storage, they can be frozen and then thawed in the refrigerator.

9. Can I freeze snickerdoodle cheesecake bars?

Yes, these bars freeze well. Wrap them individually or store them in a single layer in an airtight container. Thaw in the refrigerator before serving.

10. My bars are too soft and difficult to handle. What can I do?

If the bars are too soft, they may need more chilling time. Allow them to set in the refrigerator for at least 4 hours or, ideally, overnight. This will make them easier to handle and cut.
By addressing these common issues, you can ensure your snickerdoodle cheesecake bars turn out perfectly every time, offering a delightful blend of textures and flavors that are sure to impress.

Snickerdoodle Cheesecake Bars are more than just a dessert; they’re a delightful journey through flavors and textures that promise to leave a lasting impression.

Whether you’re a seasoned baker or trying your hand at something new, this guide is designed to help you create a fusion dessert that’s both enjoyable to make and a joy to devour.

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Snickerdoodle Cheesecake Bars Recipe Print Now

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Snickerdoodle Cheesecake Bars by Melissa 'Liss' Burnell
Snickerdoodle Cheesecake Bars are a delightful dessert combining the flavors of snickerdoodle cookies and creamy cheesecake.
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Prep Time 25 minutes
Cook Time 35 minutes
1 minute
Total Time 1 hour 1 minute
Course Dessert
Cuisine American
Servings 24
Calories 301 kcal



For the crust:
  • 12 cinnamon graham crackers (full sheet)
  • ½ cup pecans
  • ½ cup butter (melted)
For the cheesecake layer:
  • 16 oz cream cheese, softened
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla
  • ½ tsp cinnamon
For the cookie layer:
  • ¾ cup butter (softened)
  • 1 ½ cups sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 2 cups flour
  • 1 tsp cinnamon
  • ¼ cup chopped pecans
To sprinkle on top:
  • ¼ cup sugar
  • 1 tsp cinnamon



  • Preheat the oven to 350 degrees. Prepare a 9” x 13” baking dish by spraying it with cooking spray.
  • In a food processor, place the graham crackers and pulse until you have fine crumbs.
    12 cinnamon graham crackers
  • Add in the pecans and pulse until they are finely ground. Add the melted butter and pulse until the mixture starts to form clumps.
    ½ cup pecans
    ½ cup butter
  • Pour into the bottom of the baking dish and press down firmly until you get an even layer. Set it aside.
  • In a large mixing bowl, beat the cream cheese, sugar, eggs, vanilla, and cinnamon for about 3-4 minutes on high. The mixture should be creamy and smooth. Carefully pour over the graham cracker layer. Set it aside.
    16 oz cream cheese, softened
    ¾ cup sugar
    2 eggs
    2 tsp vanilla
    ½ tsp cinnamon
  • In a large mixing bowl, beat the sugar and butter until light and fluffy. Add in the egg and the vanilla and continue to beat.
    ¾ cup butter
    1 ½ cups sugar
    1 egg
    1 tsp vanilla
  • Add in the flour, baking powder, salt, and cinnamon and mix until the ingredients are thoroughly incorporated. Stir in the chopped pecans until well mixed.
    1 ½ tsp baking powder
    ½ tsp salt
    2 cups flour
    1 tsp cinnamon
    ¼ cup chopped pecans
  • Using your hands, break the cookie mixture into small pieces and cover the cream cheese layer as much as possible.
  • In a small bowl, whisk the remaining sugar and cinnamon together. Sprinkle evenly over the top of the entire dish.
    ¼ cup sugar
    1 tsp cinnamon
  • Place the bars in the oven and bake for 30-35 minutes. It should be firm.
  • Cool overnight, or for at least 4+ hours before slicing into bars.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.


Electric mixer (hand or stand mixer)
Airtight Container (for storing leftovers)


Tips and Tricks for Baking:
  • Make sure the cream cheese is softened for a smooth cheesecake layer.
  • Press the graham cracker and pecan crust firmly to create a sturdy base.
  • Be patient when beating the cream cheese mixture to achieve a creamy and smooth texture.
  • Allow the bars to cool and set for at least 4 hours, or overnight, for the best results in both flavor and texture.
  • Store leftovers in the refrigerator to keep them fresh and delicious.
Recipe Size Alteration Note

If you altered the ingedients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cooking/baking time.


Serving: 1gCalories: 301kcalCarbohydrates: 31gProtein: 3gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 65mgSodium: 219mgPotassium: 62mgFiber: 1gSugar: 22gVitamin A: 581IUVitamin C: 0.04mgCalcium: 45mgIron: 1mgNet Carbs: 30g
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