Indulge in a dessert that blends the warm, nostalgic flavors of snickerdoodle cookies with the creamy richness of cheesecake. These bars bring together cinnamon-sugar goodness, a buttery crust, and smooth cheesecake filling for a treat that’s perfect for dessert gatherings or as a comforting sweet fix.
Why You’ll Love This Recipe
The cinnamon-sugar swirl evokes the classic snickerdoodle cookie flavour in cheesecake form.
The texture balance is wonderful: a crisp crust, creamy cheesecake layer, and a sprinkle of cinnamon on top.
These bars are easy to make ahead, chill, and serve — ideal for parties, brunches or special treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups (about 126 g) graham cracker crumbs (or similar cookie crumbs)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
2 blocks (16 oz total or about 452 g) full-fat cream cheese, room temperature
1 cup (about 230 g) sour cream, room temperature
1 cup (about 200 g) granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
3 large eggs, room temperature
For the cinnamon-sugar topping: ¼ cup (about 50 g) granulated sugar + ½ teaspoon ground cinnamon
Directions
Preheat the oven to 325°F (165°C).
Line or grease an 8×8-inch (or comparable) baking pan.
In a medium bowl, combine graham cracker crumbs, 2 Tbsp sugar, and melted butter until the mixture looks like moist “wet sand.” Press this firmly into the bottom of the prepared pan to form the crust.
Bake the crust for about 10 minutes, then remove and set aside.
In a large bowl, using a mixer, beat the cream cheese until smooth and creamy. Add the sour cream, 1 cup sugar, flour, vanilla extract, and ½ tsp cinnamon; beat until well combined.
Add the eggs one at a time, mixing just until incorporated after each addition. Do not over-mix.
Pour the cheesecake filling over the baked crust, spreading evenly.
In a small bowl, mix together the ¼ cup sugar and ½ tsp cinnamon for the topping. Sprinkle this evenly over the filling.
Bake in the oven for about 40 minutes, or until the edges are set and the center still has a slight jiggle when the pan is gently shaken.
Remove from oven and allow to cool at room temperature for about 1 hour. Then refrigerate for at least 2–4 hours (or preferably overnight) until fully set.
Once chilled, lift the dessert out (using foil or parchment if used) and cut into bars or squares. Serve chilled.
Servings and timing
Makes about 16 bars (cut an 8×8 pan into 4 × 4 squares) or 20 bars if you slice smaller portions.
Prep time: ~15 minutes
Bake time: ~40 minutes
Cool + chill time: ~2–4 hours (or overnight for best texture)
Total time: ~approx. 3 hours (including chill)
Variations
Crust swap: Use cinnamon-graham cracker crumbs or crushed cookie crumbs for extra flavour.
Flavor twist: Add orange zest or lemon zest in the cheesecake filling for a citrusy note.
Nutty addition: Sprinkle chopped walnuts or pecans on top of the cinnamon-sugar before baking for a subtle crunch.
Gluten free: Use gluten-free graham crackers or cookie crumbs for the crust; ensure flour is gluten-free.
Mini version: Make in a muffin tin lined with liners for individual “cheesecake bar” bites; adjust bake time accordingly (~20-25 minutes).
Storage/Reheating
Storage: Store the bars in an airtight container in the refrigerator for up to 4-5 days.
Freezing: Once fully chilled and cut, wrap individual bars in plastic wrap, then foil, and freeze for up to 2–3 months. Thaw overnight in the fridge before serving.
Reheating: These are best served chilled. If you prefer slightly warmer, allow a bar to sit at room temperature for ~10 minutes before eating.
FAQs
What type of cream cheese should I use?
Use full-fat cream cheese in block form (not whipped or tub style) to ensure a smooth, stable cheesecake layer.
Can I use a larger baking dish (like 9×13)?
Yes — you can double the recipe and bake in a 9×13-inch dish. Bake time may increase by ~5–10 minutes; check for doneness by looking for a slight jiggle in the center.
Why did my cheesecake filling crack?
Cheesecake bars may crack if they cool too quickly or are over-baked. Allowing the dessert to cool gradually (room temp then fridge) helps reduce cracking. Also, remove from oven when the center still jiggles slightly.
Can I skip the sour cream?
Sour cream adds creaminess and a slight tang. You could substitute with Greek yogurt of similar fat content, but it may slightly change texture and flavour.
How do I know when the cheesecake layer is done?
When the sides are set but the center still has a gentle jiggle (about the size of a dime) when you shake the pan, it’s ready. It will continue to firm up as it chills.
Can I make this ahead for a party?
Absolutely — in fact it’s ideal. Bake the day before, chill overnight, then cut and serve. It holds its flavour well.
Can I add chocolate or fruit to the bars?
Yes. For instance, you could swirl melted white chocolate into the filling or add a layer of fruit compote on top before the cinnamon-sugar. Just keep layers thin so baking time remains similar.
Is there a way to make it lighter or lower-fat?
You might substitute part of the cream cheese with light cream cheese or Neufchâtel, but be aware this may affect the texture (less creamy) and bake time.
Why is my crust soggy or not firm?
Make sure to press the crust firmly into the pan and pre-bake it for the suggested time before adding the filling. Also ensure the melted butter is well mixed with the crumbs so the crust binds properly.
How should I slice the bars cleanly?
Use a sharp knife and wipe the blade between cuts. For best clean slices, you may run the knife under hot water, dry it, then cut. Chilled bars slice more cleanly.
Conclusion
These snickerdoodle cheesecake bars combine the best of two desserts — the cinnamon-sugar charm of snickerdoodle cookies and the creamy richness of cheesecake — into one irresistible bar. They’re simple to make, perfect for prepping ahead, and sure to delight anyone who takes a bite. Give them a try and savour each cinnamon-sugar-filled creamy square!
Creamy cheesecake meets the classic cinnamon-sugar goodness of snickerdoodle cookies in these rich and indulgent bars. A crisp graham cracker crust, smooth cheesecake filling, and a sweet cinnamon topping make them perfect for dessert tables, potlucks, or cozy nights in.
Ingredients
Crust:
1 ½ cups (126 g) graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Layer:
2 blocks (16 oz / 452 g) full-fat cream cheese, room temperature
1 cup (230 g) sour cream, room temperature
1 cup (200 g) granulated sugar
2 tbsp all-purpose flour
2 tsp vanilla extract
½ tsp ground cinnamon
3 large eggs, room temperature
Topping:
¼ cup (50 g) granulated sugar
½ tsp ground cinnamon
Instructions
Preheat oven to 325°F (165°C). Line or grease an 8×8-inch baking pan.
In a bowl, mix graham cracker crumbs, 2 tbsp sugar, and melted butter. Press into bottom of prepared pan. Bake for 10 minutes, then set aside.
In a large bowl, beat cream cheese until smooth. Add sour cream, 1 cup sugar, flour, vanilla, and ½ tsp cinnamon. Mix until combined.
Add eggs one at a time, mixing just until incorporated. Do not overmix.
Pour filling over crust and smooth the top.
In a small bowl, mix ¼ cup sugar and ½ tsp cinnamon. Sprinkle evenly over cheesecake layer.
Bake for 40 minutes, or until edges are set and center has a slight jiggle.
Cool at room temperature for 1 hour, then refrigerate for 2–4 hours (or overnight) until fully set.
Once chilled, lift out of pan and slice into bars. Serve cold or at room temperature.
Notes
For extra flavor, use cinnamon-flavored graham crackers for the crust.
Add a touch of citrus zest to the filling for a subtle twist.
For clean cuts, chill thoroughly and slice with a warm knife, wiping between cuts.
