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Creamy Snickerdoodle Cheesecake Bars are such an easy treat! Made with a graham cracker crust and a sweet cheesecake all topped off with a cinnamon sugar snickerdoodle topping!
Making cheesecake at home doesn’t have to be intimidating or difficult!
It’s That Crackly Cinnamon Sugar Topping For Me!
Cheesecake can be a finicky little thing and people certainly run into their fair share of problems when baking a cheesecake.
But cheesecake bars? Practically foolproof thanks to a few of our tips and tricks!
These are going to turn out rich and creamy with that subtle tang you love in a cheesecake. The crackly cinnamon and sugar topping adds this little hit of texture that I can not stop with. And the graham cracker crust? Well, who doesn’t love a graham cracker crust?
We love snickerdoodle cookies but that combination of flavors also goes well with lots of treats like these cheesecake bars or our snickerdoodles Rice Krispies treats!
These bars are easy enough for any day, but certainly deserve a spot at your next holiday party! People will think you’re a rockstar for whipping up such a decadent little treat and no one will know how easy it was.
♥ Expert Tips:
- Cream Cheese: Be sure to use a brick of cream cheese (not the spreadable kind that comes in a tub). We recommend full fat cream cheese here.
- Temperature: Be sure that your cream cheese is fully at room temp before you start mixing. If it’s too cold, you’re likely to overmix the cheesecake which will result in cracks in the finished product. You also will never be able to whip up the tiny little globs of cold cream cheese, so you’ll end up with a lumpy cheesecake to boot!
- Mixing: You want to beat together your cheesecake with an electric mixer until it’s smooth, creamy, and combined. Overmixing will cause too much air in the batter which will lead the cheesecake to crack as it cools.
Ingredients & Substitutions:
For the crust:
Graham Cracker Crumbs – You can buy a box of crumbs or just crush your own. A food processor will make it quick and easy, but do be sure you have fine crumbs.
Butter & Sugar – You’ll mix the graham cracker crumbs with some melted butter and sugar to make the sweet, crumbly cheesecake crust. We use salted butter.
For the cheesecake filling:
Cream Cheese – You’ll want to start with room temperature cream cheese, which will make up the majority of the cheesecake filling.
Sour Cream – This adds moisture and creaminess while also adding to the tang.
Sugar – Looking for a lower carb option? You can use your favorite low carb sweetener in this recipe, so long as it measures 1:1 with sugar.
Eggs – For the best results, let these come to room temp along with your cream cheese.
For the topping:
Cinnamon & Sugar – This is a pretty simple mixture of just cinnamon and sugar, exactly like you’d find topping a snickerdoodle cookie!
My Favorite Vanilla!
A good quality vanilla really does make a difference and this is my favorite brand.
How to:
Combine the graham cracker crumbs, butter, and sugar, and press them into a 9×13 baking dish. Bake for 10 minutes.
Beat together the cheesecake filling in a mixing bowl using an electric mixer. You want this smooth and creamy, but don’t overmix.
Pour the cheesecake batter over the graham cracker crust and smooth it all out.
Sprinkle the cinnamon sugar over the cheesecake and bake for 30-40 minutes. The center should be ever so slightly jiggly when done.
My Favorite Hand Mixer!
It’s so easy to whip up dessert with this cute hand mixer. It doesn’t take up much space and is a must for any kitchen!
Freezing & Storage Instructions:
You can keep these snickerdoodle cheesecake bars stored in an airtight container in the refrigerator for about 4-5 days! We prefer cold cheesecake, so this is great to make ahead.
The cheesecake bars can also be frozen. To freeze individual bars, let them chill uncovered on a baking sheet in the freezer for an hour and then wrap in plastic wrap and foil, and freeze for up to a few months. To freeze the entire pan, cover with a double layer of foil and freeze for up to 3 months.
How To Tell When Cheesecake Is Done:
It can be tricky to tell when your cheesecake is properly baked the first time you make one, but it’s not hard!
The edges of your cheesecake bars should be firm and set while the center is ever so slightly jiggly. Carefully grab the dish (with oven mitts, of course) and give it a light shake to see how it looks.
If your cheesecake is fully firm all throughout, it’s a bit overbaked but it’ll still be tasty.
If your cheesecake is too jiggly, it’ll need a bit more time in the oven.
As it cools, it will set up more firmly, especially after going in the fridge.
Snickerdoodle Cheesecake Bars
Ingredients
For the crust:
- 2 cups graham cracker crumbs
- 6 tablespoons butter melted
- 3 tablespoons sugar
For the cheesecake:
- 24 ounces cream cheese room temperature
- 1 cup sugar
- 1/3 cup sour cream
- 1 teaspoon vanilla
- 3 large eggs room temperature
For the topping:
- ¼ cup sugar
- 1 tablespoon cinnamon
Instructions
To make the crust:
- Preheat the oven to 350 degrees.
- Add the graham cracker crumbs, butter, and sugar to a 9×13 baking dish and stir to combine.
- Once all of the graham cracker crumbs are moist from the butter, press the mixture into an even layer in the bottom of the dish to form the crust.
- Bake for 10 minutes.
To make the filling:
- While the crust is baking, prepare the filling by adding the cream cheese, sugar, sour cream, and vanilla to a mixing bowl. Beat with an electric mixer until smooth and creamy.
- Beat in the eggs one at a time, scraping down the bowl as needed, until just combined. Do not overmix.
- Pour the filling over the crust and smooth out the top.
To make the topping:
- Stir the sugar and cinnamon together in a small dish.
- Sprinkle over the cheesecake.
- Return to the oven and bake for 30-40 minutes or until the edges are set and the center is just slightly jiggly.
- Remove from the oven to a wire rack and cool for 1 hour before transferring to the refrigerator to cool completely, about 4 more hours, before serving.
Kat says
HI!! You have some of the greatest recipes and several have made it into our regular rotations. This is the first time I’ve been brave enough to comment/ask questions. I would love to combine this recipe and your cookies and cream cheesecake to make Cookies and Cream Cheesecake bars. I’ve been comparing them and my question is why is sour cream added to the cheesecake here vs not being used in others? I know you mentioned the tang factor but what would you advise if I use Oreos instead of the cinnamon/sugar?
Karly Campbell says
Hi Kat! Glad you got the courage to comment! 🙂
Sour cream will add a bit more tang, make the cheesecake a bit more moist, and make it a little less dense/more soft. I honestly like these either way and don’t think you’ll notice a big difference. I would lean slightly towards adding the sour cream, but if I didn’t have it I wouldn’t hesitate to make these without.
Hope you love these! And don’t be shy in the future. Always happy to help! <3