With a biscoff cookie crust, creamy cheesecake, and a cinnamon crumble topping these Snickerdoodle are bursting with cinnamon goodness.
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I cannot tell you how amazing these Snickerdoodle Bars are. If you are a cinnamon dessert freak like me, then these are for you!
Nothing beats a good old cheesecake or cheesecake bar to me, but the addition of the biscoff cookie crust and a thick cinnamon crumble on top makes these Snickerdoodle Cheesecake Bars really pop!
Some of my there favorite cinnamon themed recipes that we have on our site include Cinnamon Sugar Roasted Pecans, Cinnamon Tea Cakes and Cinnamon Cream Cheese Palmier Cookies.
Take me to the recipe for Snickerdoodle Bars already!
Thank you so much for your eagerness to view my recipe.
If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Snickerdoodle Bars – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.
Why this recipe works:
- 100% homemade these bars are seriously delicious.
- With multiple layers you get a different texture and flavor in each bite.
- You can easily double this recipe to serve more people.
This recipe really can’t get much easier as well. With a bakery-style taste and uniqueness, your friends and family will think you slaved over these easy snickerdoodle bars!
Don’t worry, I won’t tell!
What makes them so easy is you make the crust and filling in a food processor, and you don’t need to clean it in-between. Snickerdoodle Cheesecake Bars for the win!
The warm cinnamon notes in these Snickerdoodle Bars really put me into that fall spirit. I just want to grab my favorite blanket, a good book, a coffee, and curl up with a couple of these snickerdoodle bars… Heaven.
I just love the layering effect these cheesecake bars have as well. This really is a knockout dessert.
I have included a little sneaky tip in this recipe as well. Along with the crumble on top of these bars, a lot of recipes call for you to add cubed cold butter into a flour mixture like in our Fried Apple Crumble, Chicken Pot Pie, and Tiramisu Pie!
How to cut cold butter without a mess?
My little trick is to grate the cold butter right into the bowl. Cutting up cold butter often makes a huge mess for me, but grating it and holding the paper around the butter while doing so cuts down on lots of cleanup!
How to store:
I recommend keeping leftovers in an airtight container in the fridge! They should last about 3-4 days, since these contain cream cheese I do not recommend leaving them out for more than 2 hours.
You can also freeze these bars, to do this, bake and cool completely. I recommend cutting these bars and then placing on a baking sheet and freezing for 1 hour.
You can then layer with parchment paper in a Tupperware container, or you can individually wrap these and store in an freezer bag.
To defrost just place in refrigerator over night to thaw then enjoy!
By now I think you know Jeremy and I have a thing for all things cheesecake. Pineapple Upside Down Cheesecake, Tropical Cheesecake Salad, Cheery Cheesecake Bars, and so many other recipes already on the blog, I could go on and on!
I just love experimenting with new recipes incorporating flavors we already enjoy. I also have a thing for cheesecake bars in general because they are just flat out easy to make.
And I mean c’mon a Snickerdoodle Cheesecake? YES PLEASE!
Plus, they always come out perfect, unlike large cheesecakes tend to do. AND, they only make 9 pieces, giving us a handle on portion control (kind of. LOL).
Tools used to make snickerdoodle cheesecake bars:
- Food processor
- 9×9 baking dish
- Parchment paper
- Whisk
- Medium Bowl
- Vanilla bean paste
- Ground Cinnamon
- Plastic Wrap
How to make Snickerdoodle Bars:
For the crust:
- Preheat oven to 350 degrees. Place cookies in a food processor, pulse into crumbs. Add the melted butter and cinnamon, pulse until combined. Press crust into a 9×9 baking dish lined with parchment paper (or foil) set aside.
For the filling:
- Wipe out the food processor, no need to clean. Place the cream cheese into the food processor, process until smooth. Add the sour cream, sugar, vanilla, cinnamon, and egg. Process until smooth and pour over the crust, smooth out evenly.
For the crumble:
- In a medium-sized bowl, add the flour, sugar, and cinnamon. Whisk to combine. Cut the butter into very small cubes or do it the easy way like me, and grate the butter into the bowl with a cheese grater. Toss the butter with the flour mixture. Taking your hands, roll the butter pieces with the flour between your fingers. Continue to do this until the entire bowl resembles wet sand with a few larger butter pieces.
- Pour the entire crumble (yes, all of it!) on top of the cheesecake. Bake for 36 minutes, cheesecake will be very slightly jiggly in the center. Let cool on the counter for 20 minutes. Cover with plastic wrap and place in the fridge for 3 hours to set. Cut into 9 pieces, serve.
Tips and Tricks:
- You can easily double this recipe to serve a larger crowd.
- This can be frozen, see my storage tips above.
- If you cant find biscoff cookies another good alternative would be gingersnaps.
- These need to time to set up, so make sure that you chill before slicing.
- You can easily substitute vanilla bean paste for vanilla extract 1:1.
If you want a fun and delicious fall treat then these Snickerdoodle Bars are exactly what you need, layers of delicious goodness that you won’t be able to resist.
If you like this recipe you might also like:
- Caramel Apple Cheesecake Bars
- Snickerdoodle Cookiewiches with White Chocolate Cinnamon Frosting
- Cherry Cheesecake Bars
If you’ve tried these SNICKERDOOLE BARS let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Snickerdoodle Bars
Ingredients
For the crust
- 8.8 ounce package Biscoff cookies Or 1 Cup graham cracker crumbs
- 5 tablespoons unsalted butter melted
- 1/4 teaspoon ground cinnamon
For the filling
- 8 ounces cream cheese softened
- 1/3 cup sour cream
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 egg
For the crumble
- 1 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1 tablespoon ground cinnamon
- 1/2 cup unsalted butter cold, (1 stick)
Instructions
For the crust
- Preheat oven to 350 degrees. Place cookies in a food processor, pulse into crumbs. Add the melted butter and cinnamon, pulse until combined. Press crust into a 9x9 baking dish lined with parchment paper (or foil) set aside.
For the filling
- Wipe out the food processor, no need to clean. Place the cream cheese into the food processor, process until smooth. Add the sour cream, sugar, vanilla, cinnamon, and egg. Process until smooth and pour over the crust, smooth out evenly.
For the crumble
- In a medium-sized bowl, add the flour, sugar, and cinnamon. Whisk to combine. Cut the butter into very small cubes or do it the easy way like me, and grate the butter into the bowl with a cheese grater. Toss the butter with the flour mixture. Taking your hands, roll the butter pieces with the flour between your fingers. Continue to do this until the entire bowl resembles wet sand with a few larger butter pieces.
- Pour the entire crumble (yes, all of it!) on top of the cheesecake. Bake for 36 minutes, cheesecake will be very slightly jiggly in the center. Let cool on the counter for 20 minutes. Cover with plastic wrap and place in the fridge for 3 hours to set. Cut into 9 pieces, serve.
Notes
- You can easily double this recipe to serve a larger crowd.
- This can be frozen, see my storage tips above.
- If you cant find biscoff cookies another good alternative would be gingersnaps.
- These need to time to set up, so make sure that you chill before slicing.
- You can easily substitute vanilla bean paste for vanilla extract 1:1.
Nutrition
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Comments & Reviews
Dale says
Snickerdoodles are my favorite cookie I’m crazy about the name, too! Lol! These cookies with a cheesecake filling sound right up my alley! I can’t wait to try them. Thanks again ,Dana for another awesome recipe!
Dana DeVolk says
Thanks so much, I know you will love them!