Snickerdoodle Cheesecake Bars
These Snickerdoodle Cheesecake Bars combine warm cinnamon spice with creamy cheesecake in a buttery graham cracker crust. So cozy and irresistible!
Servings: 16 servings
Ingredients
For the Crust:
- 1.5 cups graham cracker crumbs for a crispy, buttery crust base
- 0.33 cup sugar to sweeten the crust
- 0.33 cup unsalted butter melted, binds the crust together with rich flavor
For the Cheesecake Filling:
- 2 8 oz packages cream cheese softened, the creamy heart of the cheesecake
- 1 cup sugar sweetens the cheesecake filling
- 1 teaspoon vanilla extract enhances the overall flavor
- 2 large eggs adds structure and richness
- 1 teaspoon cinnamon brings the signature snickerdoodle spice
- 0.25 teaspoon nutmeg adds warm, nutty undertones
- 0.25 teaspoon baking powder helps the cheesecake filling rise just a bit
- 1 cup sour cream adds tanginess and smooth texture
Instructions
Prepare Your Pan and Crust
- Preheat oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a medium bowl, combine graham cracker crumbs, 1/3 cup sugar, and melted butter. Stir until moistened and resembles wet sand.
- Press mixture firmly and evenly into the bottom of prepared pan. Bake crust for 8-10 minutes. Remove and cool slightly.
Whip Up the Cheesecake Filling
- In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add 1 cup sugar, mixing until combined. Add vanilla extract, then eggs one at a time, mixing well after each.
- Stir in cinnamon, nutmeg, and baking powder. Gently fold in sour cream until fully incorporated and silky smooth.
Assemble and Bake
- Pour cheesecake filling over cooled crust and spread evenly with a spatula. Optionally sprinkle a little cinnamon and sugar on top.
- Bake bars for 40-45 minutes or until edges are set and center jiggles slightly. Avoid overbaking to prevent cracks.
Cool and Chill
- Remove bars from oven and cool to room temperature in pan. Cover and refrigerate for at least 4 hours or overnight.
Slice and Serve
- Use parchment overhang to lift cheesecake from pan. Slice into bars with a sharp knife, wiping blade between cuts.
- Serve chilled or at room temperature, perfect with coffee or tea.
Equipment
- 9x9 inch baking pan
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Oven
Notes
- These bars keep well refrigerated for up to 5 days; perfect for make-ahead dessert.
- Freeze bars individually wrapped for up to 3 months; thaw overnight in fridge before serving.
- Reduce sugar slightly if you prefer less sweetness, but keep at least 3/4 cup total for best balance.
- Try adding ground cloves or cardamom to the filling for a seasonal spice twist.
- For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs.
