HOMEMADE SNICKERDOODLE CHEESECAKE BARS
These snickerdoodle cheesecake bars blend cinnamon sugar cookie layers with rich, creamy cheesecake. They’re easy to slice and serve, making them a crowd-pleasing dessert for holidays, potlucks, or everyday indulgence.
Ingredients
For the Snickerdoodle Dough:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened
- ½ cup shortening
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 2 8 oz packages cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease it.
Make the Dough:
- In a medium bowl, whisk flour, baking soda, salt, and cinnamon. In a large bowl, beat butter, shortening, and sugar until fluffy. Add eggs and vanilla; mix until combined. Gradually add dry ingredients to form a soft dough.
Prepare the Cheesecake Filling:
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla; mix until creamy.
Assemble the Bars:
- Press half the dough into the prepared pan. Spread the cheesecake mixture over the dough layer. Drop small pieces of remaining dough over the top. Flatten gently.
Add Topping:
- Mix cinnamon and sugar together, then sprinkle evenly over the top.
Bake:
- Bake for 35–40 minutes or until the top is golden and the centre is set. Cool completely in the pan.
Chill & Slice:
- Refrigerate for at least 2 hours before slicing into bars for clean edges.
Notes
Make Ahead:
Bars can be made a day in advance and stored in the fridge until ready to serve. Customizing the Flavor:
Add a pinch of nutmeg or a splash of almond extract to the dough for a twist. Swirl in raspberry jam to the cheesecake layer if desired. Serving Suggestions:
Serve chilled or at room temperature. Delicious on a holiday dessert tray or with hot coffee. Allergy-Friendly Options:
Use dairy-free cream cheese and butter alternatives if needed. Substitute gluten-free flour blend if avoiding gluten. Storage Tips:
Refrigerate bars in an airtight container for up to 5 days. Freeze for longer storage, up to 1 month.
Bars can be made a day in advance and stored in the fridge until ready to serve. Customizing the Flavor:
Add a pinch of nutmeg or a splash of almond extract to the dough for a twist. Swirl in raspberry jam to the cheesecake layer if desired. Serving Suggestions:
Serve chilled or at room temperature. Delicious on a holiday dessert tray or with hot coffee. Allergy-Friendly Options:
Use dairy-free cream cheese and butter alternatives if needed. Substitute gluten-free flour blend if avoiding gluten. Storage Tips:
Refrigerate bars in an airtight container for up to 5 days. Freeze for longer storage, up to 1 month.