Snickerdoodle Cheesecake Bars
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.
Servings: 16 bars
Calories: 285kcal
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 8x8-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.
Nutrition
Serving: 1bar | Calories: 285kcal