Combine the taste of two incredible treats when you make these decadent Snickerdoodle Cheesecake Brownies. They’re sweet and delicious and have notes of cinnamon flavor with every bite.
If you’ve always enjoyed the taste of cheesecake and want to try a fun, flavorful variation of the popular dessert, these Snickerdoodle Cheesecake Brownies are perfect for you. They’re easy to make and enjoyable, especially when you’re on the go and need a sweet, tasty pick-me-up.
Snickerdoodle Cheesecake Brownies
Have you ever had a snickerdoodle cookie? Now imagine biting into that cookie with a touch of cheesecake flavoring and texture paired with it. If you like the sounds of that, you absolutely need to try these homemade Cookie Cream Cheese Bars. I wouldn’t steer you in the wrong direction! These simple, easy-to-prepare baked goodies have quickly become a household favorite. I’ve started making them for just about every occasion, from birthday parties to housewarming gatherings and family reunions, and they’re always a huge hit.
Why You’ll Love This Cheesecake Bars Recipe
What’s not to love about a portable dessert consisting of creamy, flavorful ingredients, such as cream cheese, powdered sugar, and cinnamon? Of course, these are some of the reasons you can expect to thoroughly enjoy preparing and devouring these baked goodies:
- Easier than a regular cheesecake – Let’s be honest; preparing a regular cheesecake requires a lot of effort because you want to keep it whole and prevent it from splitting. However, you won’t have to worry about preparing these cheesecake bars.
- The best of both worlds – Why settle for one dessert over the other when you can have both? Enjoy snickerdoodle cookies and cheesecake simultaneously.
- Great for on the go – Don’t have time to sit down with a fork and bite into this baked dessert? Not a problem. You can cut these bars into personalized pieces and enjoy them on the go.
Variations of the Snickerdoodle Cheesecake Bars
There are many great ways to make such a decadent dessert, but these are just a few ideas worth considering when you’re preparing this dessert from scratch:
- Consider adding a drizzle of caramel to the bars after you’ve baked them. The sweet caramel taste adds the perfect touch to these cheesecake bars.
- Instead of graham cracker crumbs for the crisp, flavorful crust, consider mashing up Nilla Wafers or any other cookie you like, such as Golden Oreos.
- Add some chocolate to the mix. You can add a drizzle of chocolate syrup into your cheesecake batter before you prepare these baked goodies. It’s perfect for anyone who absolutely loves the taste of chocolate!
Snickerdoodle Cheesecake Bar Tips
- If you’d like to make an easier version of this dessert, you can purchase cheesecake filling in a container at the grocery store, spreading it over your homemade cookie crust.
- When preparing this cheesecake dessert, be sure to use full-fat cream cheese. If you use low-fat or fat-free, the cheesecake won’t have the same consistency. Instead of being creamy, it’ll be thicker and harder to bite into, taking away from the overall taste and texture of the dessert.
- After allowing these bars to cool down and chill, slice them into individual serving sizes, wrap them in plastic wrap, and keep them in the fridge to keep the bars fresh and flavorful.
FAQs for Snickerdoodle Bars
How long will these bars need to chill in the fridge before serving?
Allow the cheesecake bars to sit in the fridge for a minimum of four hours. These bars taste best when served cold! If you’re planning to make them for a special event, it’s best to do so the night before.
What kind of baking dish should I use to prepare the cheesecake bars?
A 13×9 baking dish is a great choice when you’d like to make these baked sweet treats. Be sure to line it with parchment paper to keep the ingredients from sticking to the baking dish and creating a bit of a mess.
How can I easily crush the graham cracker or cookies for this recipe?
Use a food processor. It will make the process of breaking the graham cracker or cookies down to a pulse so simple.
Snickerdoodle is one of those flavors that almost everyone just loves, the mixture of it with cheesecake is sensational!
How long do Snickerdoodle Cheesecake Bars keep?
In my house, we tend to eat the whole batch before I can even put them away. But if you have more will power than my family does, these bars will keep for up to 5 days in the refrigerator.
More Recipes You Will Love!
Soft & Chewy Snickerdoodle Cookies
Cinnamon Roll Cheesecake with Cream Cheese Icing
Snickerdoodle Cheesecake Bars
Ingredients
For the crust:
- 1 1/2 cup graham cracker crumbs about 12 full size grahams
- 1/2 cup Fisher chopped pecans
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
For the cheesecake filling:
- 2 packages 8oz each cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
For the snickerdoodle layer:
- 3/4 cup unsalted butter softened
- 1 1/2 cup granulated sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 2 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup Fisher chopped pecans
For the topping:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350 degrees and prepare a 13×9 baking dish by lining with parchment paper and lightly spraying with non-stick spray.
- Add graham crackers, pecans, and sugar into a food processor and pulse until you have a fine crumb. Add the butter and pulse until combined.
- Press the crumbs into the bottom of the prepared dish and use your hand to press firmly to form the crust.
- In a large mixing bowl, add the cream cheese and mix on high speed for 3-4 minutes or until light and fluffy. With the mixer still on low speed, slowly add the sugar and mix until combined.
- Add both eggs, vanilla, and cinnamon and mix until just combined. Pour over top the crust layer and smooth evenly.
- For the cookie layer, beat the butter and sugar on high speed until light and fluffy. Add the egg, vanilla, and mix until just combined. Add the baking powder, salt, flour, and cinnamon and mix until everything comes together and forms a dough. Fold in the chopped pecans.
- Lightly grease your hands and take about 3 Tablespoons of dough and flatten like a disc between your hands. Place on top of the cheesecake layer and continue with all the dough until the entire top is covered.
- In a small bowl, combine sugar and cinnamon and generously sprinkle over top the cookie layer
- Bake for 30-35 minutes or until the center slightly jiggles (think Jell-O consistency). Remove from the oven and cool completely on a wire rack then place in the refrigerator for at least 4 hours but overnight is best to make sure the cheesecake layer has set.
- Cut into bars and serve!
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