Snickerdoodle Cheesecake Bars

INGREDIENTS NEEDED:

For the Cheesecake Layer:

• cream cheese – creates that signature creamy, tangy layer that contrasts beautifully with the sweet cookie dough. Make sure it’s fully softened for a smooth, lump-free texture.
• granulated sugar – sweetens the cheesecake layer to the perfect level without overpowering the tanginess of the cream cheese.
• eggs – provide structure and help the cheesecake layer set properly during baking.
• vanilla extract – enhances the flavor and adds wonderful aroma to the cheesecake layer.

For the Snickerdoodle Layer:

• flour – the foundation of our cookie dough, giving structure and that perfect blondie texture.
• salt – enhances all the other flavors and balances the sweetness. Don’t skip it!
• baking soda – gives the cookie layers a slight lift without making them too cakey.
• butter – creates richness and that distinct buttery flavor that makes blondies so irresistible. Make sure it’s properly softened for the best texture.
• granulated sugar and brown sugar – the combination gives the cookie dough the perfect sweetness and chew. The brown sugar adds moisture and a hint of caramel flavor.
• eggs – bind everything together and add richness to the cookie dough.
• vanilla extract – complements the cinnamon and adds depth of flavor.
• cinnamon – the star spice that gives snickerdoodles their distinctive warm, comforting flavor.

For the Cinnamon Sugar:

• granulated sugar and cinnamon – mixed together to create that classic snickerdoodle coating that adds both flavor and a slight crunch to the top and middle of our bars.

HOW TO MAKE SNICKERDOODLE CHEESECAKE BARS

Start by preheating your oven to 350°F and preparing your 9×13 baking dish. I highly recommend lining it with parchment paper with some overhang on the sides – this makes removing the bars so much easier later on! If you don’t have parchment, greasing the pan well works too.

First, let’s prepare our cinnamon-sugar mixture by combining 2 tablespoons of granulated sugar with 1 teaspoon of cinnamon in a small bowl. This will be used to sprinkle between layers and on top, creating that classic snickerdoodle flavor throughout the bars. Set this aside for now.

Next, make the cheesecake layer. In a large bowl, beat the softened cream cheese and sugar until it’s smooth and fluffy. This usually takes about 2-3 minutes with an electric mixer. The key here is making sure your cream cheese is properly softened – cold cream cheese will give you lumps!

Add the eggs and vanilla to the cream cheese mixture and beat until everything is well combined and smooth. Set this mixture aside while you prepare the cookie dough.

For the snickerdoodle dough, start by whisking together the dry ingredients – flour, baking soda, cinnamon, and salt – in a medium bowl. In another large bowl, beat the softened butter with both sugars until light and fluffy, about 2-3 minutes. This creaming process is important for the right texture, so don’t rush it!

Add the eggs and vanilla to the butter mixture and beat until well combined. Then gradually add the dry ingredients, mixing just until incorporated. Over-mixing can make the cookie layers tough, so stop once everything is combined.

Now comes the fun part – assembly! Take about 2/3 of your snickerdoodle dough and spread it evenly in the bottom of your prepared pan. I find using slightly damp hands or a spatula coated with a little cooking spray helps prevent sticking when spreading the dough.

Sprinkle half of your cinnamon-sugar mixture over this base layer. This creates that wonderful cinnamon flavor throughout the bars.

Pour the cheesecake mixture over the base layer, spreading it evenly with a spatula to create a smooth layer that reaches all the edges.

Take the remaining cookie dough and break it into small pieces. Gently place these pieces on top of the cheesecake layer, distributing them as evenly as possible. Don’t worry about covering the entire surface – the pieces will spread slightly as they bake, and having some cheesecake peeking through creates a beautiful marbled effect.

Finish by sprinkling the remaining cinnamon-sugar mixture over the top. This gives the bars that signature snickerdoodle appearance and adds a lovely bit of sparkle and crunch.

Bake for 35-40 minutes, or until the edges are set and the center is just slightly jiggly. The top should be golden brown, and you might see the cheesecake layer bubbling slightly through the cracks.

Allow the bars to cool completely in the pan before refrigerating. For the best flavor and texture, chill them for at least 2 hours or overnight before cutting into squares.

These bars are delicious served chilled or at room temperature. If you’re serving them at a gathering, they can sit out for up to six hours before needing to be refrigerated again.