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Soft, cinnamon-sugary snickerdoodles and deliciously creamy cheesecake collide in these heavenly bars!

Snickerdoodle Cheesecake Bars

Soft, cinnamon-sugary snickerdoodles and deliciously creamy cheesecake collide in these heavenly bars!
Prep Time 1 hour
Cook Time 35 minutes
Chilling Time 2 hours 30 minutes
Total Time 4 hours 5 minutes
Servings 16 Bars

Ingredients
  

Snickerdoodle:

  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • cup milk
  • 1 teaspoon vanilla

Cinnamon Sugar:

  • ¼ cup granulated sugar
  • 2 teaspoons cinnamon

Cheesecake Filling:

  • 16 ounces cream cheese
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 eggs
  • ¼ cup sour cream
  • 1 teaspoon vanilla
  • Pinch of salt

Instructions
 

Make the Snickerdoodle dough:

  • Line a 9x13-inch baking dish with parchment paper and grease with butter or nonstick cooking spray.
  • In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter until smooth, about 1 to 2 minutes. Add both sugars and continue beating on medium speed until smooth and creamy.
  • Scrape down the sides of the bowl, add the egg, and beat just until combined. Add the milk and vanilla and beat on medium-high speed. Dump in the flour mixture and beat on low for about 1 minute.
  • Dollop 2/3 of the dough into the baking dish. Wrap the other 1/3 in plastic wrap. Place both in the freezer for 20-30 minutes so that the dough is less sticky and easier to work with. In a small dish, combine the 1/4 cup of sugar and 2 teaspoons of cinnamon with a fork or spoon.

Make Cheesecake Filling:

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and both sugars together until creamy, about 1-2 minutes. Add in the eggs, sour cream, vanilla, and salt and continue mixing until combined.

To Assemble:

  • Preheat oven to 325ºF degrees. With buttered hands, press the dollops of chilled dough into an even layer in the bottom of the baking dish. Sprinkle with half of the cinnamon-sugar. Pour the cheesecake filling over the cookie dough and spread out evenly. Take the remaining dough, and crumble evenly over the cheesecake filling. Sprinkle with the last half of the cinnamon-sugar.
  • Bake for 30-35 minutes, or until edges are golden brown and the cheesecake filling jiggles slightly when pan is shaken. Remove from the oven and allow to cool for at least 30 minutes before transferring to the fridge to chill for 2 hours.
  • Bars will stay fresh for up to one week stored in a plastic container or wrapped tightly with plastic wrap and kept in the refrigerator.