Snickerdoodle Cheesecake Bars are the perfect dessert bars for anyone who loves the classic taste of snickerdoodle cookies paired with the richness of cheesecake. They start with a buttery graham cracker crust topped with a creamy cheesecake filling, sprinkled with cinnamon and sugar. I also have a Snickerdoodle Cheesecake with a Snickerdoodle cookie crust you may want to try!
Ingredients & Substitutions
Crust: The crust is a graham cracker crust. Ensure all graham cracker crumbs are coated in the melted butter. This is what binds the crust together. If crushing sheets of graham crackers, you will need about 10-11 full sheets for 1 1/2 cups crumbs. For even more cinnamon flavor, try using cinnamon graham crackers.
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
Filling: To avoid lumps in the cheesecake, ensure that the ingredients, particularly the cream cheese, sour cream, and eggs, are all brought to room temperature before mixing.
Cinnamon Sugar Mixture: The cinnamon and sugar mixture, a key to the snickerdoodle flavor, is sprinkled between the layers of the cheesecake filling and on the top.
When Are Cheesecake Bars Done Baking?
Cheesecake is considered done baking when the sides are set, but the center has a slight jiggle. To check for doneness, you may use an internal temperature probe (aim for 150°F). Or, gently tap the outside of the pan with a wooden spoon – a slight jiggle indicates it’s baked to perfection. Ensure the cheesecake cools entirely in the pan before refrigerating for at least a couple of hours, or overnight, for an ideal texture.
Can I Use A Different Pan?
Yes, you could use a different pan if you don’t have an 8×8-inch baking dish. I recommend a 9×9-inch dish. Or, you could use a 9-inch deep dish pie plate. If using a different baking dish, watch the bars carefully as baking times may need to be adjusted.
How To Store Snickerdoodle Cheesecake Bars
To store Snickerdoodle cheesecake bars, first, let them cool and set them in the refrigerator as instructed. Then, cover the bars and store them in the refrigerator. They will last up to 3-4 days.
Can I Freeze Cheesecake Bars?
Yes, cheesecake bars freeze nicely! If freezing the bars, follow these steps:
- Let the bars cool and set completely.
- Remove the bars from the pan and place them on a plate (cut or uncut). Put the cheesecake bars (uncovered) in the freezer for about an hour, or until solid.
- After the hour in the freezer, remove the cheesecake bars and wrap them tightly in plastic wrap.
- Place the wrapped cheesecake bars into a zipped freezer bag or wrap it in aluminum foil. Be sure to label and date the packaging. It will last up to 3 months in the freezer.
- When ready to enjoy, let the cheesecake bars thaw in the refrigerator.
Snickerdoodle Cheesecake Bars
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup (230 g) sour cream, room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs, room temperature
Cinnamon Sugar
- ¼ cup (50 g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking dish with parchment paper.
- In a medium bowl, add graham cracker crumbs, sugar, and butter. Mix together, making sure all of the graham crackers are coated in butter.
- Press the crust evenly onto the bottom of the prepared baking dish. Set aside.
- To a large mixing bowl, add cream cheese, sour cream, sugar, flour, vanilla, and cinnamon. Beat with an electric mixer on medium speed until smooth.
- Add eggs, one at a time, beating well after each addition.
- In a small bowl, combine sugar and cinnamon. Set aside.
- Pour half of the cheesecake filling on top of the graham cracker crust. Sprinkle half of the cinnamon sugar mixture over it. Then, pour in the remaining cheesecake filling. Top with the remaining cinnamon sugar mixture.
- Bake for 40-45 minutes, or until the center of the bars is set with only a slight jiggle. Remove from the oven and let cool to room temperature.
- Chill the bars for at least 2 hours in the refrigerator, up to overnight, before cutting and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Elizabeth
I love the cinnamon and sugar mixture in between the layers of cheesecake and sprinkled on the top. Just like a Snickerdoodle cookie in cheesecake form!
Rachael
Cinnamon sugar layers between cheesecake can't be bad! Snickerdoodle lovers will love this!
Bella
Such a smooth cheesecake bar! I love the touch of cinnamon. This has the classic snickerdoodle flavor!
Annabelle
These bars have all the classic flavor of a Snickerdoodle in the form of a creamy cheesecake bar! And, that crust complements so well!
Selena
Super classic and creamy. I love the cinnamon sugar layer in the middle! So fun!
Just made these. The recipe needs to be reworked. Too many eggs to cream cheese & sour cream ratio. It was very spongey and custardy. It’s definitely not a cheesecake. I want to like the recipe but it’s not good at all.
Hi Des – Sorry you felt that way! This is a pretty standard cheesecake bar recipe and the ratios are great. Did you maybe add more than the 3 eggs the recipe calls for? Maybe 6? In that case, I can see why you felt it was custardy.