Snickerdoodle Cheesecake Bars

These Snickerdoodle Cheesecake Bars are what happens when cozy cinnamon sugar magic collides with rich, velvety cheesecake. With a buttery graham cracker crust, smooth cream cheese filling, and a signature snickerdoodle-style sugar topping, they hit that perfect balance of warm spice and cool creaminess. Whether you’re baking for the holidays, a potluck, or just a Tuesday night treat, these bars never disappoint.

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🌟 Why I Love This Recipe

This is the kind of dessert that makes people stop mid-bite and ask, “What is this?!” The texture is everything: crisp graham crust, silky center, and that crackly cinnamon-sugar finish. Plus, they chill beautifully, so you can make them ahead of time for stress-free dessert glory. They’re a hybrid of two classic favorites—snickerdoodles and cheesecake—in bar form. What’s not to love?

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🛒 Ingredients

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ¼ cup unsalted butter, melted

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg

For the Cinnamon Sugar Topping:

• ¼ cup granulated sugar
• 1 tsp ground cinnamon

⏱️ Total Time: 15 mins prep + 40 mins bake + 3 hrs chill

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🔁 Substitutions & Notes

• Crust: Use crushed snickerdoodle cookies instead of graham crackers for double the cinnamon flavor.
• Spice: Swap nutmeg for pumpkin spice to make these fall-forward.
• Dairy-Free Option: Use plant-based cream cheese and sour cream—just make sure they’re full-fat for texture.

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👩‍🍳 Directions

1. Preheat Oven & Prep Pan

Preheat to 325°F (163°C). Grease and line an 8×8-inch baking pan with parchment paper.

2. Make the Crust

Mix graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press firmly into the bottom of the pan.
➡️ Bake for 8–10 minutes, then let cool.

3. Prepare the Filling

In a large bowl, beat cream cheese and ½ cup sugar until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream, then add cinnamon and nutmeg. Mix until just combined.

4. Assemble & Sprinkle

Pour the cheesecake mixture over the cooled crust. Tap pan gently on the counter to release bubbles.

In a small bowl, mix ¼ cup sugar and 1 tsp cinnamon. Sprinkle evenly over the top.

5. Bake & Chill

Bake for 35–40 minutes, or until center is set and edges are lightly golden. Cool completely on a rack, then refrigerate for at least 3 hours before slicing into bars.

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💡 Tips for Success

• For clean slices, wipe your knife between each cut.
• Don’t skip the chill time—it helps set the bars and intensifies the flavor.
• Add a dash of coarse sea salt to the top for an extra flavor pop.

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🍽️ Serving Suggestions

These bars are perfect on their own, but even better with:

• A dusting of powdered sugar before serving
• A warm mug of coffee or spiced chai
• A drizzle of caramel sauce for dessert maximalists

They also pair beautifully with these easy Pumpkin Spice Muffins or a bite of Caramel Apple Pie Cookies.

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🧊 Storage & Make Ahead Tips

• Store in an airtight container in the fridge for up to 5 days.
• Freeze individual bars wrapped in plastic and foil for up to 2 months. Thaw in the fridge overnight.

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💕 More Sweet Recipes You’ll Love

Love creamy, cozy desserts? You’ll want to try:

• Chocolate Chip Cookie Dough Brownie Bombs
• The Best Peanut Butter Brownies
• Edible Cookie Dough

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🧁 Final Thoughts

If you’re a fan of cinnamon-sugar desserts and cheesecake’s creamy magic, these Snickerdoodle Cheesecake Bars will become a forever favorite. They’re easy to make, easy to love, and impossible to eat just one of.

Tried them? Let us know in the comments or tag us @chefmaniac on Instagram. And don’t forget to subscribe for more dessert mashups and cozy bakes you’ll crave all season long.