Why You’ll Love This Recipe
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Two desserts in one: Enjoy the best of snickerdoodle cookies and cheesecake.
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Soft and creamy: Tender cookie bars with a luscious cheesecake swirl.
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Perfect for sharing: Easy to cut into bars for parties or snacks.
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Classic flavors: Warm cinnamon and sweet cream cheese combined beautifully.
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Simple to make: Straightforward steps with common ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Cream cheese (softened)
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Granulated sugar
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Egg (for cheesecake layer)
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Vanilla extract
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All-purpose flour
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Baking powder
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Baking soda
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Ground cinnamon
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Salt
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Unsalted butter (softened)
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Granulated sugar (for cookie dough)
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Brown sugar
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Eggs (for cookie dough)
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Vanilla extract (for cookie dough)
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Additional cinnamon and sugar (for topping)
Directions
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Preheat oven: Set oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
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Prepare cheesecake layer: Beat cream cheese and sugar until smooth. Add 1 egg and vanilla, mixing until creamy. Set aside.
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Make cookie dough: In a bowl, cream butter, granulated sugar, and brown sugar. Add eggs and vanilla, beating well. In another bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Gradually add dry ingredients to wet, mixing until combined.
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Assemble bars: Spread half the cookie dough evenly in the prepared pan. Spoon the cheesecake mixture over it. Drop remaining cookie dough by spoonfuls over the cheesecake layer and gently swirl with a knife.
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Add topping: Sprinkle a mixture of cinnamon and sugar over the top.
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Bake: Bake for 35-40 minutes, or until the cheesecake layer is set and cookie dough is golden.
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Cool and slice: Allow to cool completely before cutting into bars.
Servings and Timing
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Servings: 16 bars
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Prep Time: 20 minutes
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Cook Time: 40 minutes
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Total Time: 1 hour
Variations
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Add nuts: Mix in chopped pecans or walnuts for crunch.
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Chocolate chips: Fold mini chocolate chips into the cookie dough.
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Spice it up: Add a pinch of nutmeg or cloves for extra warmth.
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Gluten-free: Use a gluten-free flour blend.
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Topping: Drizzle with caramel or cream cheese frosting.
Storage/Reheating
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Storage: Keep bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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Freezing: Freeze wrapped bars for up to 2 months. Thaw before serving.
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Reheating: Serve at room temperature or warm slightly in the microwave.
FAQs
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the best texture and flavor.
How do I prevent cracks in the cheesecake layer?
Avoid overmixing and bake until just set to minimize cracking.
Can I make these bars ahead?
Yes, they keep well refrigerated and can be made a day ahead.
Can I substitute other spices?
Yes, cinnamon is key but nutmeg and cloves complement nicely.
Do I have to swirl the cheesecake layer?
Swirling creates a beautiful marbled effect but can be skipped for a layered look.
Can I use a different cookie dough?
This recipe works best with snickerdoodle dough, but other soft cookie doughs can be tried.
How do I store leftovers?
Use an airtight container and refrigerate to keep fresh.
Can I double the recipe?
Yes, use a larger pan and adjust baking time accordingly.
Are these bars suitable for kids?
Definitely, with sweet cinnamon and creamy texture they’re kid-approved.
How thick should the bars be?
Use a 9×13 pan for ideal thickness; thinner bars may bake faster.
Conclusion
Snickerdoodle Cheesecake Cookie Bars are a scrumptious treat combining two classic desserts into one irresistible bar. With their tender cinnamon-sugar cookie base and creamy cheesecake swirl, they offer a perfect blend of textures and flavors that will delight any crowd. Easy to make and perfect for sharing, these bars are sure to become a favorite dessert in your collection.
Snickerdoodle Cheesecake Cookie Bars
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Snickerdoodle Cheesecake Cookie Bars combine soft, cinnamon-sugar snickerdoodle cookies with a luscious, creamy cheesecake swirl baked into delicious bars. This dessert offers the perfect balance of warm spices and rich cream cheese, making it a delightful treat for parties, snacks, or any sweet craving.
Ingredients
-
Cream cheese (softened)
-
Granulated sugar
-
Egg (for cheesecake layer)
-
Vanilla extract
-
All-purpose flour
-
Baking powder
-
Baking soda
-
Ground cinnamon
-
Salt
-
Unsalted butter (softened)
-
Granulated sugar (for cookie dough)
-
Brown sugar
-
Eggs (for cookie dough)
-
Vanilla extract (for cookie dough)
- Additional cinnamon and sugar (for topping)
Instructions
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Preheat oven: Set to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
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Prepare cheesecake layer: Beat cream cheese and sugar until smooth. Add one egg and vanilla extract; mix until creamy. Set aside.
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Make cookie dough: Cream butter with granulated and brown sugars. Add eggs and vanilla, beating well. In another bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Gradually add dry ingredients to wet, mixing until combined.
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Assemble bars: Spread half the cookie dough evenly in the pan. Spoon cheesecake mixture over it. Drop remaining cookie dough by spoonfuls over cheesecake and gently swirl with a knife.
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Add topping: Sprinkle cinnamon-sugar mixture over the top.
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Bake: Bake 35-40 minutes until cheesecake is set and cookie dough is golden.
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Cool and slice: Allow to cool completely before cutting into bars.
Notes
Add chopped nuts like pecans or walnuts for crunch.Fold mini chocolate chips into the cookie dough for extra sweetness.Add nutmeg or cloves to the dough for extra spice.Use gluten-free flour blend for a gluten-free version.Drizzle with caramel or cream cheese frosting for a decadent topping.
