Introduction

Snickerdoodle Cheesecake Bars combine the warm, cozy flavors of classic snickerdoodles with a creamy cheesecake center. With a cinnamon-spiced shortbread crust, smooth filling, and crumbly streusel topping, these bars are perfect for a comforting dessert or a sweet snack.

This image shows a stack of crumb cake bars with three clear layers. The bottom layer is a dense, light brown crust with a slightly crumbly texture. Above that is a thick, smooth cream-colored middle layer that looks soft and moist. On top is a chunky crumb topping that is golden brown with bits of sugar crystals and spices visible, giving it a rough texture. Crumbs from the topping are scattered around the base of the bars. The bars are arranged on a surface with a white marbled texture and are stacked closely together. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Snickerdoodle Shortbread Crust:

1/2 cup (112 g) salted butter
1/3 cup (64 g) brown sugar
1 tbsp (13 g) sugar
½ tsp vanilla
1/2 tsp cream of tartar
1/2 tsp cinnamon
1/4 tsp salt
1 ¼ cup (171 g) all purpose flour

Cheesecake Filling:

1 block (8 ounces) softened cream cheese
¼ cup sugar
1 tsp vanilla
1 egg
1/8 tsp salt

Streusel Topping:

1.5 tbsp salted butter
¼ cup all purpose flour
¼ cup (51 g) brown sugar
¼ tsp cinnamon
⅛ tsp salt

Instructions

Step 1: Preheat your oven to 350℉. Line an 8×8-inch pan with parchment paper or spray it with nonstick baking spray for easy removal later.
Step 2: Make the crust by heating the butter in a microwave for 30 to 45 seconds until soft and mostly melted. Add the brown sugar, sugar, cinnamon, cream of tartar, salt, and vanilla. Whisk together until well combined.
Step 3: Stir in the flour until no white streaks remain. Press the thick, clumpy dough evenly into the bottom of your pan. Bake for 15-18 minutes until golden and slightly browned at the edges. Let cool on a wire rack.
Step 4: For the cheesecake filling, beat the softened cream cheese and sugar together in a medium bowl until smooth. Add the egg, vanilla, and salt, beating on low until fully incorporated. Pour the filling over the cooled crust and spread evenly.
Step 5: Prepare the streusel topping by melting the butter in a small bowl. Add the flour, brown sugar, cinnamon, and salt, then stir until the mixture resembles coarse sand. Sprinkle it evenly over the cheesecake filling without pressing it down.
Step 6: Bake the bars for 25 to 30 minutes, until the streusel is golden and the cheesecake has a slight jiggle in the center. Let cool on a wire rack for 1-2 hours at room temperature, then chill in the fridge for 2-3 hours.
Step 7: Once fully chilled, use the parchment paper to lift the bars from the pan and cut them into squares. Serve and enjoy!

Tips & Variations

Double the cheesecake filling and streusel topping for thicker layers; keep the crust the same. Add 10 extra minutes of baking time when using the 8×8 pan.
For a richer flavor, use browned butter instead of regular melted butter in the crust and streusel.
Try adding a teaspoon of lemon zest to the cheesecake filling for a subtle citrus twist.

Storage

Store the Snickerdoodle Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the microwave for 10-15 seconds or enjoy them chilled for a creamy texture.

How to Serve

A stack of four square dessert bars is shown on a white marbled surface. Each bar has three distinct layers: the bottom layer is a light brown crumbly base, the middle layer is a thick, smooth white cream-like filling, and the top layer is a crumbly topping of a slightly darker brown color with sugar crystals visible. The bars are neatly cut, and some crumbs are scattered around them on the surface. In the background, more bars lie flat with a similar texture and layering. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan size?

You can use a 9×9-inch pan, but reduce the crust thickness slightly and watch the baking time closely to avoid overbaking. Bars may bake a few minutes faster in a larger pan.

Can I make these bars ahead of time?

Yes! These bars actually taste better after chilling overnight as the flavors meld and the cheesecake firms up nicely.