Snickerdoodle Cheesecake Bars

Two favorites in one bite! 🤍 Snickerdoodle Cheesecake Bars put a creamy cheesecake layer between cinnamon snickerdoodle dough.

Press most of the dough in a 9×13 pan, spread on the filling, crumble the rest of the dough over the top, and finish with cinnamon.

Cookie meets cheesecake! 🍪

Why You’ll Love It

• Cookie meets cheesecake. Two favorites in one bite.
• Cinnamon. In the dough and on top.
• Creamy middle. A simple cheesecake filling.
• Big batch. A whole 9×13 pan.
• Clean cuts. Chilled bars slice neatly.

Ingredients You’ll Need

• Butter and sugar: The snickerdoodle base.
• Flour, cream of tartar, baking soda and salt: Classic snickerdoodle dough.
• Cinnamon: Divided between the dough and the top.
• Cream cheese: 16 oz, softened.
• Sugar, egg and vanilla: For the filling.

You’ll find the exact amounts and steps in the printable recipe card below.

How to Make It

Beat the butter and sugar, then beat in the eggs and vanilla. Stir in the flour, cream of tartar, baking soda, salt and half the cinnamon. Press two-thirds of the dough into a parchment-lined 9×13 pan. Beat the cream cheese, sugar, egg and vanilla until smooth and spread it over the dough. Crumble the rest of the dough on top, sprinkle with the remaining cinnamon, and bake until set. Cool, chill, and cut into bars.

Tips for the Best Snickerdoodle Cheesecake Bars

• Save some dough. Press two-thirds in and keep the rest for the top.
• Line the pan. Parchment makes lifting easy.
• Beat the filling smooth. Then spread it over the dough.
• Bake at 350°F. 30 to 35 minutes, until set.
• Chill before cutting. 1 hour for neat bars.

Two favorites in one bite — cookie meets cheesecake! 🤍