Snickerdoodle Cheesecake Bars are like cookies and cheesecake in one! A homemade graham cracker crust is topped with a creamy cheesecake layer and snickerdoodle cookie dough in this sweet and salty recipe.
We love cheesecake you can eat with your hands. These Caramel Apple Cheesecake Bars and Chocolate Cheesecake Bars are two more incredible cheesecake recipes you’ll love.
Why these Cheesecake Bars are Best
Imagine taking our delicious snickerdoodle bars and making them a layered dessert!
Let me walk you through the delights of this bar:
- The crust is made with a combination of graham cracker crumbs and pecans. Sweet and salty!
- The cheesecake layer is smooth and creamy, and best served COLD.
- The snickerdoodle recipe layer has a top crust of cinnamon sugar and one bite of this bar will leave you wanting more. I promise!
I’m pretty sure that cheesecake bars are nearing the top of my list of “favorite desserts.” I don’t think they could ever replace Krispie Treats….but they come in a close second.
Ingredient Notes
Reminder
Scroll to the end of the blog post for a complete printable list of ingredients, measurements, and directions.
- Pecans – These are added to the How to Make a Graham Cracker Pie Crust for the perfect dimension of nutty flavor. We also use chopped pecans in the snickerdoodle topping!
- Cream cheese – It’s crucial to use full fat regular cream cheese to make the cheesecake layer. You want the kind that comes in BLOCKS not the “spreads” in the tub.
- Butter- you’ll need unsalted butter for the crust layer, as well as the cookie layer. Make sure your butter is softened (use our tips on how to soften butter quickly).
- Cinnamon – It’s not a snickerdoodle dessert without it! You will use this in the filling, the snickerdoodle layer and the final cinnamon-sugar topping.
PRO TIP- We love making our own homemade vanilla extract, but if using store bought, be sure it’s pure extract, not imitation (for best flavor).
Tips and Tricks
- Let your cream cheese soften at room temperature to make it easier to incorporate. I take mine of of the refrigerator about 30 minutes before making cheesecake bars.
- Do not overbake. Take the bars out of the oven when the cookie layer is fully baked and brown, but the cheesecake is still a bit jiggly.
- Chill your snickerdoodle cheesecake bars for at least 4 hours! Even better, leave the bars in the fridge overnight. They taste best when they’re extra cold so don’t try to cut corners and shorten the chill time.
- Read all my tips and tricks for making perfect graham cracker crust! With or without nuts, it’s my favorite crust for cheesecake.
Recipe FAQs
No, whipped cream cheese spreads should not be used in this recipe. They contain more air and water than regular cream cheese which would affect the finished consistency and flavor of the snickerdoodle cheesecake.
In my house, we tend to eat the whole batch before you can say u0022snickerdoodle.u0022 But if you have more will power than I do, these bars will keep well for up to 5 days in the refrigerator.
Take the bars out of the oven when the snickerdoodle cookie layer is golden brown. It’s okay if the cheesecake layer jiggles a little bit when you tap the pan. It will continue firming up as it cools.
Yes, you can! To freeze, place a single layer of cut cheesecake bars on a sheet pan. Freeze for 1 hour or until solid. Then transfer the frozen bars to freezer bags.
Make sure to include a sheet of wax paper between the layers of bars to prevent them from sticking together.
Thaw frozen snickerdoodle cheesecake bars in the refrigerator for several hours before eating.
More Easy Dessert Recipes
- Strawberry Cheesecake Napoleons: an easy dessert idea!
- Turtle Brownies: gooey caramel, chocolate and pecans make this a sinfully delicious treat!
- Frosted Chocolate Nut Cookie Bars: chewy, fudgy with a sweet and salty finish!
- No Bake Cheesecake Bars
- Pumpkin Snickerdoodles
- Sopapilla Cheesecake Bars – with a crescent roll crust!
- Carrot Cake – our perfect cake recipe!
Brownies and Bars
See all Brownies and Bars recipes
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Snickerdoodle Cheesecake Bars
Ingredients
For the crust:
- 1 ½ cup graham cracker crumbs about 12 full size grahams
- ½ cup chopped pecans
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the cheesecake filling:
- 2 packages cream cheese, softened 8 ounce each
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
For the snickerdoodle layer:
- ¾ cup unsalted butter softened
- 1 ½ cup granulated sugar
- 1 large egg
- ¾ teaspoon vanilla extract
- 1 ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- ¼ cup chopped pecans
For the topping:
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
Instructions
- Line a 13×9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
- In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
- Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
- For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
- For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
- In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
- Bake for 30-35 minutes, middle may still “jiggle.” That’s okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.
Notes
- Let your cream cheese soften at room temperature to make it easier to incorporate. I take mine of of the refrigerator about 30 minutes before making cheesecake bars.
- Do not overbake. Take the bars out of the oven when the cookie layer is fully baked and brown, but the cheesecake is still a bit jiggly.
- Chill your snickerdoodle cheesecake bars for at least 4 hours! Even better, leave the bars in the fridge overnight. They taste best when they’re extra cold so don’t try to cut corners and shorten the chill time.
- Read all my tips and tricks for making perfect graham cracker crust! With or without nuts, it’s my favorite crust for cheesecake.
Video
Nutrition
Snickerdoodle Cheesecake Bars are cheesecake and cookie in one. You’ll love the combination of sweet, salty and cinnamon sugar flavors in every bite!
Wow… Definitely going to make these. They look and sound amazing! And @ Donna, what a horrible thing to tell someone. You sound like a very bitter and rude person. What is wrong with people nowadays!?
Wow… Definitely going to make these. They look and sound amazing! And @ Donna, what a horrible thing to tell someone. You sound like a very bitter and rude person. What is wrong with people nowadays!?
The did these bars and we’re delicious. I added a tsp . Of cream of tartar to the dry ingredients to make them more to the snickerdoole taste. Oh my there went my diet for the weekends.. thanks
So glad you enjoyed them…sorry about the diet 😉
I think the distinctive flavor of cream of tartar makes the snickerdoodle a snickerdoodle. Could this spice be added to the topping? What amount would you suggest?
Thank you!
Does your cookie layer have a crunch? My top was brown, but the cookie was a bit undercooked. I just bought a new home. The stove may be off, and I need to bake them for at least to 35 minutes. Please advise as to your cookie layer texture/ consistency.
Variables to Try:
Switch vanilla extract in cheese cake to 50% vanilla and 50% lemon extract. Better yet, 80%lemon and 20% vanilla. I did the 50/50, but feel the 80/20 would be even better. Or, add a pinch of orange extract or rinds of each. I also added nutmeg to the crust and the cookie and doubled all the cinnamon.
Thank you!
Beth
The top of the cookie definitely has a crunch, and it’s soft and chewy on the inside (although definitely cooked). If you search cheesecake bars on my blog, I have tons of variations as well 🙂 ENJOY!!
Thank you for this recipe! I made these for my coworkers and they were amazing! Many people came back for seconds! I almost omitted the pecans because I’m not a huge fan of them, but chose to just chop them a little smaller which allowed for hints of their flavor here and there, but nothing overpowering. My topping came out a little too crunchy, (which I blame my old oven) but overall this recipe is a keeper!
Yay, thanks for stopping back and letting me know! So glad you and your coworkers enjoyed the recipe!
Can I make cupcakes with these? I’m thinking that might be easier for work functions.
Do these freeze well? Just made them 🙂
oh i dont have a 9 x 13, will have to try and find one if not al take a chance! yeah i love the combo of white chocolate and snickerdoodle, its delicious 🙂
btw, i sent u an email with regards to the recipe, could you tell me the amount of flour needed for the snickerdoodle layer in grams as i am getting various amounts when i convert it online?
thanks 🙂
Sadly, I don’t measure in grams, so I’m not positive. But, if I recall, it’s around 120-125 grams per cup of flour.
also, would it be better to cook the crumb base itself for 5 minutes and let it cool before adding the rest of the mixture or is it fine to cook all at once? thank you !
these look divine. im not a huge cheececake fan but i love cinnamon 🙂
would a 10×7 pan work? do you think white chocolate could be incorporated or is it great without?
These are already pretty thick. I think a 10×7 dish would be too small. White chocolate would be delicious mixed into the cookie dough (I would do about 1 1/2 cups). And you can totally add everything on top of the base, no need to cook it first, I promise 🙂
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Can I freeze these?
Yes you can!
Hi! I saw this recipe on Pinterest and thought it would be an amazing Christmas treat! If I have people who aren’t pecan lovers can I omit pecans? Or will that change the recipe completely?
Nope you can omit them if you choose! I would increase your crust to 2 1/2 cups graham crumbs (18 full size crackers). ENJOY!
I came across this recipe on pinterest, and thought it looked delicious. I asked my sister who was over for dinner if she thought I should make them, she said, “Eh, I’m not really a fan of snickerdoodles or graham cracker crusts. But if you want to make them, go ahead. I’ll try them at least.” Well she did try them, and was so glad I didn’t listen to her unenthusiastic opinion. We both couldn’t stop eating them. Love the crunchy topping, almost like a coffeecake. So good, thanks for the recipe!
I’m so glad you tried them too! These are SERIOUSLY one of my very favorite recipes on the blog. Such a hit 🙂
These look so yummy. I want to make them for Christmas. Are they real rich, like chess bars?
Just noticed that these take 4hours and 30 min to prep. I am sure this is a typing error??
The 4 hours is the time for it to chill in the regfrigerator. They are rich, because it’s cheesecake, but not overly so, if that makes sense. You’ll love them 🙂
Thank you Aimee. How come it doesn’t need eggs in the cream cheese layer?
I replaced the egg with pumpkin. It gives it that creamy texture like the egg would, without making it too soft from having both pumpkin and egg in the filling. ENJOY 🙂
These look amazing and since Thanksgiving is coming up, I was looking for some pumpkin bars, have you ever added pumpkin to the cheesecake layer?
Hi Francine, here is a pumpkin version of these bars: https://www.shugarysweets.com/pumpkin-chocolate-chip-cheesecake-bars
I will definitely try Snicker doodle cheesecake Bars– I particularly like the recipe as it is written out all on one stop- Many thanks.
I noticed someone has asked about replacing graham crackers(wafers) –I have replaced graham wafers with Oreo crumbs as you don’t have to add so much sugar to the recipe as they already have plenty of sweeting in them and tasted great also this becomes a chocolate crust then.
Hi aimee
, what can I use instead of Graham’ crackers? I’m in New Zealand, what sort of crackers are Graham crackers? thanks
Try shortbread cookies