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Snickerdoodle Cheesecake Bar Recipe

These Snickerdoodle Cheesecake Bars are layered with soft and chewy snickerdoodle cookie dough and a creamy, rich cheesecake filling.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 4 hours
Total Time 5 hours 5 minutes
Servings 12 servings
Calories 504kcal
Cost $5

Ingredients

Snickerdoodle Layer

  • 3 cups all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 2 teaspoon cream of tartar
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ¾ cup unsalted butter at room temperature
  • 1⅓ cup granulated sugar
  • 1 large egg at room temperature
  • 1 egg yolk at room temperature
  • 2 teaspoon vanilla extract

Cheesecake Layer

  • 16 oz cream cheese at room temperature
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

Instructions

  • Preheat your oven to 350° F. Line a 9x13 baking pan with parchment paper and set aside.
  • Make the cookie dough: In a medium bowl combine the flour, baking powder, cream of tartar, cinnamon, and salt. Set aside.
    In a large bowl, cream together the butter and sugar until smooth using an electric mixer. Add in the egg + yolk and vanilla. Mix until compleletly combined.
    Slowly add the dry ingredients into the wet, scraping the sides of the bowl as needed. Mix until a dough forms, it will be pretty thick. You can use a rubber spatula or your hands to combine at the end if it's too thick for your electric mixer.
  • Make the cheesecake: In a large bowl, using an electric mixer beat the cream cheese until smooth. Add in the sugar, eggs, vanilla, and salt, then beat on medium high until fluffy and smooth, about 3 minutes.
  • Assemble: In a parchment paper-lined baking dish, press ¾ of the cookie dough into the bottom of the pan, as evenly as possible. Pour the cheesecake layer on top, spreading out over the entire dish with a rubber spatula. Take the remaining dough and crumble with your hands over the cheesecake layer. You will still see some parts of the cheesecake in-between the dough.
  • Bake at 350° F for 35-45 minutes, until the cookie dough on top is baked and very lightly starting to brown. The middle of your bars may jiggle a little and that's ok! They will set in the fridge.
    Remove from the oven and let cool completely on a wire cooling rack. Cover with foil and refrigerate for 3-4 hours (or longer) until they have completely chilled. Cut and serve!

Notes

  • I made these cheesecake bars in a 13x9 pan. You can cut the recipe in half and use an 8x8 pan as well.
  • Line your baking dish with parchment paper for easy removal and clean-up!
  • Make sure to let these bars chill completely so they cut up nicely. I always clean my knife in between cuts.
  • These cheesecake bars can be stored in an airtight container in the fridge for up to 5 days. They can also be frozen for up to 1 month

Nutrition

Serving: 1bar | Calories: 504kcal | Carbohydrates: 61g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 129mg | Sodium: 327mg | Potassium: 187mg | Fiber: 1g | Sugar: 36g | Vitamin A: 943IU | Calcium: 76mg | Iron: 2mg