Delicious creamy cheesecake topped with a Snickerdoodle cookie layer and sprinkled with cinnamon and sugar!

Snickerdoodle Cheesecake Bar Recipe

The past couple of weeks have been a rollercoaster of unexpected things on my to do list, most of which I won’t mention.

One of the biggest frustrations has been ongoing issues with my car. It’s been a game of musical cars with my parents so that I have a car to drive. Just when I think it’s been fixed, the same problem comes back. It’s been exhausting and expensive.

Most recently I experienced excruciating tooth pain. It turns out I had an infection in my tooth from a cavity that was filled a very long time ago. The filling shifted over time and is now too close to my nerves. Now I have to have a root canal. I cannot even put into words how much I am dreading that procedure.

The irony is that I’ve said many times over my life, “I’d rather have a root canal.” I didn’t mean it!! I take it back!!

I think I just need to drown myself in a batch of these Snickerdoodle Cheesecake Bars! If you love a generous layer of cinnamon and sugar, I think you’ll love Cinnamon Sugar Soft Pretzels, Cinnamon Sugar Biscuit Bites, Cinnamon Sugar Donut Muffins, Baked Cinnamon Sugar Donuts, or Air Fryer Cinnamon Roll Bites, too!

What You’ll Need for the Crust:

• 1 1/2 cups Graham Crackers (About 12 Sheets)
• 1/4 cup Sugar
• 1/2 cup Butter, Melted

The Cheesecake Filling:

• 2 (8 oz) Cream Cheese, Softened
• 3/4 cup Sugar
• 2 Eggs
• 1 tsp Vanilla
• 1/2 tsp Cinnamon

The Snickerdoodle Layer:

• 3/4 cup Butter, Softened
• 1 1/2 cups Sugar
• 1 Egg
• 3/4 tsp Vanilla
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 cups Flour
• 1/2 tsp Cinnamon

And the Topping:

• 1 tsp Cinnamon
• 1/4 cup Sugar

How to Make Snickerdoodle Cheesecake Bars

• Preheat oven to 350 degrees. Spray pan with non-stick spray and set aside.
• Pulse 12 graham cracker sheets in a food processor to make crumbs. Add in 1/4 cup sugar and 1/2 cup melted butter until crust forms.
• Press crumbs into the bottom of the pan firmly and evenly.
• Make the cheesecake filling by beating together 2 (8 oz) softened cream cheese, 3/4 cup sugar, 2 eggs, 1 tsp vanilla, and 1/2 tsp cinnamon together until smooth and creamy.
• Spread evenly over the crust.
• Make the snickerdoodle layer by beating 3/4 cup softened butter and 1 1/2 cups sugar together. Add in 1 egg and 3/4 tsp vanilla and beat until combined.
• Then add in 1 1/2 tsp baking powder, 1/2 tsp salt, 2 cups flour, and 1/2 tsp cinnamon and beat until combined.
• Scoop large spoonful’s of dough onto the cheesecake layer. Spread gently with your fingers until the cheesecake layer is covered.
• In a small bowl, whisk together 1 tsp cinnamon and 1/4 cup sugar. Sprinkle evenly over the snickerdoodle layer.
• Bake for 30-35 minutes. The center should still jiggle, but the cookie should be completely baked.
• Let cool completely, then store in the refrigerator until firm.

More Cheesecake Bars:

• Raspberry Cheesecake Bars
• Mint Oreo Cheesecake Bars
• Chocolate Chip Cookie Cheesecake Bars
• 20 Cheesecake Bar Recipes
• Cheesecake Brownies
• Lemon Cheesecake Bars
• Pecan Pie Cheesecake Bars
• Pumpkin Caramel Cheesecake Bars
• Swirled Pumpkin Cheesecake Bars
• Christmas Cheesecake Bars
• Pumpkin Cheesecake Bars
• Caramel Apple Cheesecake Bars
• Peach Cobbler Cheesecake Bars
• Lemon Cheesecake Crumb Bars
• No Bake Cherry Cheesecake Bars
• Strawberry Rhubarb Streusel Cheesecake Bars

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Yield: 24

Snickerdoodle Cheesecake Bars

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Snickerdoodle Cheesecake Bars, delicious creamy cheesecake topped with a Snickerdoodle cookie layer and sprinkled with cinnamon and sugar!

Prep Time 4 hours

Total Time 4 hours

Ingredients

Crust

• 1 1/2 cups Graham Crackers (About 12 Sheets)
• 1/4 cup Sugar
• 1/2 cup Butter, Melted

Cheesecake Filling

• 2 (8 oz) Cream Cheese, Softened
• 3/4 cup Sugar
• 2 Eggs
• 1 tsp Vanilla
• 1/2 tsp Cinnamon

Snickerdoodle Layer

• 3/4 cup Butter, Softened
• 1 1/2 cups Sugar
• 1 Egg
• 3/4 tsp Vanilla
• 1 1/2 tsp Baking Powder
• 1/4 tsp Salt
• 2 cups Flour
• 1/2 tsp Cinnamon

Topping

• 1 tsp Cinnamon
• 1/4 cup Sugar

Instructions

1. Preheat oven to 350 degrees. Spray pan with non-stick spray and set aside.
2. Pulse graham crackers in a food processor to make crumbs. Add in sugar and melted butter until crust forms.
3. Press crumbs into the bottom of the pan firmly and evenly.
4. Make the cheesecake filling by beating together softened cream cheese, sugar, eggs, vanilla, and cinnamon together until smooth and creamy.
5. Spread evenly over the crust.
6. Make the snickerdoodle layer by beating softened butter and sugar together. Add in egg and vanilla and beat until combined.
7. Then add in baking powder, salt, flour, and cinnamon and beat until combined.
8. Scoop large spoonful's of dough onto the cheesecake layer. Spread gently with your fingers until the cheesecake layer is covered.
9. In a small bowl, whisk together cinnamon and sugar. Sprinkle evenly over the snickerdoodle layer.
10. Bake for 30-35 minutes. The center should still jiggle, but the cookie should be completely baked.
11. Let cool completely, then store in the refrigerator until firm.

Notes

Recipe Credit: Modified from Shugary Sweets