Snickerdoodle Cheesecake Bars


Food Blogger | Recipe Enthusiast🍲
Snickerdoodle Cheesecake Bars

Enjoy the perfect blend of cookies and cheesecake in our Snickerdoodle Cheesecake Bars! A homemade graham cracker crust forms the base, topped with a luscious layer of cheesecake and a hint of snickerdoodle cookie dough in this irresistibly sweet and savory recipe.

Snickerdoodle Cheesecake Bars Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs (about 12 full-size graham crackers)
  • ½ cup chopped pecans
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

The Cheesecake Filling:

  • 2 packages (8 ounces each) cream cheese, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon

For the Snickerdoodle Layer:

  • ¾ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ cup chopped pecans

For the Topping:

  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon
Snickerdoodle Cheesecake Bars recipe


  1. Preparation: Preheat your oven to 350 degrees F. Line a 13×9-inch baking dish with parchment paper.
  2. Crust: In a food processor, pulse graham crackers, pecans, and sugar until fine crumbs form. Add melted butter and pulse until combined. Press this mixture firmly into the bottom of the prepared baking dish.
  3. Cheesecake Filling: In a mixer, beat cream cheese with sugar, eggs, vanilla, and cinnamon until fluffy and smooth (about 3-4 minutes). Pour this over the prepared crust.
  4. Snickerdoodle Dough: Beat butter with sugar for 2 minutes. Add egg and vanilla, mixing well. Incorporate baking powder, salt, flour, and cinnamon. Fold in chopped pecans. Spoon this dough over the cheesecake layer, spreading gently.
  5. Topping: Mix sugar and cinnamon, and sprinkle over the dough layer.
  6. Baking: Bake for 30-35 minutes. The middle may jiggle slightly, but ensure the cookie layer is cooked and browned. Cool completely, then refrigerate for at least 4 hours or overnight.
  7. Serving: Cut into squares and enjoy. Store leftovers in an airtight container in the refrigerator for up to 5 days.


  • Cream Cheese Tip: Let the cream cheese soften at room temperature for easier mixing.
  • Baking Caution: Avoid overbaking. Remove the bars when the cookie layer is done but the cheesecake layer is still a bit jiggly.
  • Chilling: Chill the bars for at least 4 hours, preferably overnight, for the best flavor and texture.
Easy Snickerdoodle Cheesecake Bars recipe


  • Per Serving (1 bar): 293 kcal, 36g Carbohydrates, 3g Protein, 16g Fat, 8g Saturated Fat, 7g Polyunsaturated Fat, 56mg Cholesterol, 112mg Sodium, 1g Fiber, 25g Sugar


  • Can I make the crust without pecans? Yes, the crust can be made without pecans. Adjust the graham cracker quantity slightly for consistency.
  • Can I freeze the cheesecake bars? Yes, these bars can be frozen. Wrap them individually and store in an airtight container.
  • Is there a gluten-free option for this recipe? You can use gluten-free graham crackers and all-purpose flour to make this recipe gluten-free.

Enjoy these Snickerdoodle Cheesecake Bars as a delightful fusion of your favorite desserts!

If you’re enjoying this Snickerdoodle Cheesecake Bars recipe, you might also love our festive Vanilla Christmas Roll Cake – a perfect addition to your holiday dessert table!

1 thought on “Snickerdoodle Cheesecake Bars”

Comments are closed.