Snickerdoodle cheesecake bars are a delightful fusion of two beloved treats: the classic snickerdoodle cookie and creamy cheesecake. This recipe brings together the crumbly, cinnamon-sugar goodness of snickerdoodles with the dense, creamy texture of cheesecake. It's a dessert that has been cherished in our family for generations, often making an appearance at holiday gatherings and potlucks. The combination of flavors and textures is truly irresistible, making it a perfect treat for those who love a touch of nostalgia in their desserts.
These snickerdoodle cheesecake bars are a perfect dessert on their own, but if you're looking to create a full dessert spread, consider pairing them with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A warm cup of coffee or a glass of cold milk complements the cinnamon and creaminess beautifully. For a festive touch, you might serve them alongside a bowl of fresh berries or a simple fruit salad.
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Best Ever Snickerdoodle Cheesecake Bars
Servings: 12
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar, divided
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon, divided
16 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups granulated sugar, divided
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon, divided
16 ounces cream cheese, softened
1/2 cup sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
Directions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
In a large bowl, cream together the butter, 1 cup of granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in 1 teaspoon of vanilla extract.
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, and 1 teaspoon of cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Press half of the dough into the prepared baking pan.
In a separate bowl, beat the cream cheese, sour cream, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth.
Add the eggs, one at a time, beating well after each addition.
Spread the cream cheese mixture over the dough in the pan.
Crumble the remaining dough over the cheesecake layer.
Mix the remaining 1/2 cup of granulated sugar with 1 teaspoon of cinnamon and sprinkle over the top.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the cheesecake is set.
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Allow to cool completely in the pan before cutting into bars.
Variations & Tips
For a twist on this classic, try adding a handful of chocolate chips to the dough for a chocolatey surprise. You can also experiment with different spices, such as nutmeg or cardamom, to give the bars a unique flavor profile. If you prefer a less sweet version, reduce the sugar in the cheesecake layer by a couple of tablespoons. For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend. These bars can also be made ahead of time and stored in the refrigerator for up to three days, making them a convenient option for entertaining.