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Snickerdoodle Bars

Snickerdoodle bars with cheesecake filling, a decadent cookie bar bursting with cinnamon goodness. Biscoff cookie crust, creamy cheesecake, and a cinnamon crumble topping = epic snickerdoodle bars!
Course Dessert
Cuisine Traditional
Keyword cheesecake, cheesecake bars, cheesecakebars, snickerdoodle, snickerdoodle bars, snickerdoodle cheesecake, snickerdoodle cheesecake bars
Prep Time 15 minutes
Cook Time 36 minutes
Chill Time 3 hours
Total Time 51 minutes
Servings 9 servings
Calories 502kcal
Author Dana at ThisSillyGirlsKitchen.com

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.

Nutrition

Calories: 502kcal | Carbohydrates: 53g | Protein: 5g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 283mg | Potassium: 133mg | Fiber: 1g | Sugar: 26g | Vitamin A: 925IU | Calcium: 85mg | Iron: 2.1mg