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Snickerdoodle Cheesecake Bars
5 from 14 votes

Snickerdoodle Cheesecake Bars

Snickerdoodle Cheesecake Bars combine a graham cracker and pecan crust with a smooth cinnamon-enhanced cheesecake filling topped by a soft snickerdoodle cookie layer featuring cinnamon and pecans. The bars balance creamy cheesecake with a sweet and cinnamon-spiced cookie topping, resulting in a rich dessert with contrasting textures. Baking yields a firm crust, a luscious middle, and a tender cookie topping sprinkled with cinnamon sugar.

Prep Time
30 mins
Cook Time
30 mins
Chill Time
4 hrs
Total Time
5 hrs
Servings: 24 large bars
Calories: 293 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the crust:
  • 1 ½ cup graham cracker crumbs about 12 full size grahams
  • ½ cup pecans chopped
  • ¼ cup granulated sugar
  • ½ cup butter melted, unsalted
For the cheesecake filling:
  • 2 packages cream cheese 8 ounce each, softened
  • ¾ cup granulated sugar
  • 2 egg large
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
For the snickerdoodle layer:
  • ¾ cup butter softened, unsalted
  • 1 ½ cup granulated sugar
  • 1 egg large
  • ¾ teaspoon vanilla extract
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ cup pecans chopped
For the topping:
  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

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  1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
  2. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
  4. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham crust.
  5. For the cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered.
  6. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
  7. Bake for 30-35 minutes, middle may still "jiggle." That's okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.

Notes

  • Allow cream cheese to soften at room temperature for about 30 minutes before mixing for smoother cheesecake filling.
  • Remove bars from oven when the cookie layer is fully baked and brown but the cheesecake center remains slightly jiggly to avoid overbaking.
  • Chill the bars for at least 4 hours, preferably overnight, for best texture and flavor before cutting.
  • Use the recommended graham cracker crust techniques for best results, accommodating nuts or nut-free variations.

Nutrition Information

Serving 1bar Calories 293kcal (15%) Carbohydrates 36g (12%) Protein 3g (6%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 7g (41%) Cholesterol 56mg (19%) Sodium 112mg (5%) Fiber 1g (4%) Sugar 25g (50%)

Nutrition Facts

Serving: 24 large bars

Amount Per Serving

Calories 293

% Daily Value*

Serving 1bar
Calories 293kcal 15%
Carbohydrates 36g 12%
Protein 3g 6%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 7g 41%
Cholesterol 56mg 19%
Sodium 112mg 5%
Fiber 1g 4%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.