Snickerdoodle Cheesecake Bars

Delicious creamy cheesecake topped with a Snickerdoodle cookie layer and sprinkled with cinnamon and sugar!

Snickerdoodle Cheesecake Bar Recipe

The past couple of weeks have been a rollercoaster of unexpected things on my to do list, most of which I won’t mention.

Most recently I experienced excruciating tooth pain. It turns out I had an infection in my tooth from a cavity that was filled a very long time ago. The filling shifted over time and is now too close to my nerves. Now I have to have a root canal. I cannot even put into words how much I am dreading that procedure.

The irony is that I’ve said many times over my life, “I’d rather have a root canal.” I didn’t mean it!! I take it back!!

I think I just need to drown myself in a batch of these Snickerdoodle Cheesecake Bars! If you love a generous layer of cinnamon and sugar, I think you’ll love Cinnamon Sugar Soft Pretzels , Cinnamon Sugar Biscuit Bites , Cinnamon Sugar Donut Muffins , Baked Cinnamon Sugar Donuts , or Air Fryer Cinnamon Roll Bites , too!

• Cinnamon Sugar Soft Pretzels
• Cinnamon Sugar Biscuit Bites
• Cinnamon Sugar Donut Muffins
• Baked Cinnamon Sugar Donuts
• Air Fryer Cinnamon Roll Bites

What You’ll Need for the Crust

1 1/2 cups Graham Crackers (About 12 Sheets)

1/4 cup Sugar

1/2 cup Butter, Melted

The Cheesecake Filling

2 (8 oz) Cream Cheese, Softened

3/4 cup Sugar

2 Eggs

1 tsp Vanilla

1/2 tsp Cinnamon

The Snickerdoodle Layer

3/4 cup Butter, Softened

1 1/2 cups Sugar

1 Egg

3/4 tsp Vanilla

1 1/2 tsp Baking Powder

1/4 tsp Salt

2 cups Flour

1/2 tsp Cinnamon

And the Topping

1 tsp Cinnamon

1/4 cup Sugar

How to Make Snickerdoodle Cheesecake Bars

Preheat oven to 350 degrees. Spray pan with non-stick spray and set aside.

Pulse 12 graham cracker sheets in a food processor to make crumbs. Add in 1/4 cup sugar and 1/2 cup melted butter until crust forms.

Press crumbs into the bottom of the pan firmly and evenly.

Make the cheesecake filling by beating together 2 (8 oz) softened cream cheese, 3/4 cup sugar, 2 eggs, 1 tsp vanilla, and 1/2 tsp cinnamon together until smooth and creamy.

Spread evenly over the crust.

Make the snickerdoodle layer by beating 3/4 cup softened butter and 1 1/2 cups sugar together. Add in 1 egg and 3/4 tsp vanilla and beat until combined.

Then add in 1 1/2 tsp baking powder, 1/2 tsp salt, 2 cups flour, and 1/2 tsp cinnamon and beat until combined.

Scoop large spoonful’s of dough onto the cheesecake layer. Spread gently with your fingers until the cheesecake layer is covered.

In a small bowl, whisk together 1 tsp cinnamon and 1/4 cup sugar. Sprinkle evenly over the snickerdoodle layer.

Bake for 30-35 minutes. The center should still jiggle, but the cookie should be completely baked.

Let cool completely, then store in the refrigerator until firm.

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Notes

Recipe Credit: Modified from Shugary Sweets