Oh my goodness, let me tell you about my homemade snickerdoodle cheesecake bars! These little bites of heaven combine the warm, cozy flavors of classic snickerdoodle cookies with the creamy richness of cheesecake. Trust me, once you take a bite, you’ll be hooked! The cinnamon-sugar crust adds a delightful crunch that perfectly complements the smooth cheesecake filling. They’re so easy to make and perfect for sharing—whether it’s a potluck, a family gathering, or just a cozy night in. I can’t count the number of times I’ve whipped these up and seen smiles all around. You absolutely need to try them!
Ingredients List
Gather these simple ingredients to create your delicious homemade snickerdoodle cheesecake bars:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 package (8 oz) cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
These ingredients blend together to create a delightful fusion of flavors—sweet, creamy, and oh-so comforting!
How to Prepare Homemade Snickerdoodle Cheesecake Bars
Alright, let’s dive into making these heavenly homemade snickerdoodle cheesecake bars! Get ready for some deliciousness. Just follow these steps, and you’ll be a baking pro in no time!
Step-by-Step Instructions
- First things first, preheat your oven to 350°F (175°C). This is crucial to ensure even baking, so don’t skip this step!
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, softened butter, brown sugar, baking powder, salt, and ground cinnamon. Mix everything together until you have a crumbly texture. It should stick together when pressed, forming your delightful crust.
- Next, take that crust mixture and press it firmly into a greased 8×8 inch baking pan. Make sure it’s evenly spread; this will be the base for your cheesecake filling!
- Now, in another bowl, beat the softened cream cheese until it’s creamy and smooth. This step is super important—no one wants a lumpy cheesecake!
- Once the cream cheese is smooth, add the egg and vanilla extract to the bowl. Mix until everything is well combined and oh-so-creamy.
- Spread the cream cheese mixture generously over the crust, making sure to get every corner covered. You’ll want that creamy goodness in every bite!
- To finish, mix the topping sugar and cinnamon together in a small bowl, then sprinkle it evenly over the cheesecake layer. This adds that classic snickerdoodle flavor we all love!
- Bake in your preheated oven for 25-30 minutes or until the cheesecake is set and slightly golden. You’ll know they’re ready when the edges look firm, and it doesn’t jiggle too much.
- Let these beauties cool in the pan before cutting them into bars. Patience is key here—trust me, the wait is worth it!
And just like that, you’ve got a batch of homemade snickerdoodle cheesecake bars ready to wow your friends and family!
Why You’ll Love This Recipe
These homemade snickerdoodle cheesecake bars are a true game changer when it comes to desserts! Here’s why you’ll adore them:
- They blend the rich, creamy texture of cheesecake with the nostalgic flavor of snickerdoodles.
- Easy to prepare, making them perfect for both beginner bakers and seasoned pros.
- Ideal for any occasion—be it a family gathering, a potluck, or just a cozy night in!
- They come together in just about 45 minutes, so you won’t have to wait long to indulge.
- The cinnamon-sugar topping takes them over the top, giving that sweet crunch we all crave!
Tips for Success
To make sure your homemade snickerdoodle cheesecake bars turn out perfectly, here are a few of my favorite tips! First, let your cream cheese sit at room temperature for a bit before mixing; this helps achieve that smooth, creamy texture. After baking, allow the bars to cool completely in the pan—this makes cutting them much easier. If you want to enhance the flavors, consider letting them rest in the fridge for a few hours before serving; trust me, the flavors deepen beautifully! And for storage, keep them in an airtight container in the refrigerator for up to 5 days—if they last that long!
Nutritional Information
Here’s the estimated nutritional breakdown for each delicious homemade snickerdoodle cheesecake bar. Keep in mind that these values can vary based on specific ingredients and portion sizes:
- Calories: 200
- Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 30mg
- Sodium: 150mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
These bars are a delightful treat, and while they’re indulgent, they also offer a bit of balance with that creamy cheesecake goodness. Enjoy them guilt-free in moderation!
FAQ Section
Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but keep in mind that it may not be as rich and creamy as the full-fat version. The texture might be slightly different, but they’ll still taste great!
How do I know when they are done baking?
You’ll know your homemade snickerdoodle cheesecake bars are ready when the edges look firm and the center is set, with just a slight jiggle. If they puff up a bit, that’s normal!
Can I freeze these bars?
Absolutely! Just wrap individual bars tightly in plastic wrap and store them in an airtight container. They’ll keep in the freezer for up to two months. Thaw them in the fridge before enjoying!
What can I serve with these bars?
These cheesecake bars are delicious on their own, but you can also serve them with a dollop of whipped cream or a drizzle of caramel sauce for an extra treat!
Can I add chocolate chips?
Of course! If you want to mix things up, adding chocolate chips can be a delightful twist. Just fold them into the cream cheese mixture before spreading it over the crust.
Storage & Reheating Instructions
To keep your homemade snickerdoodle cheesecake bars fresh and delicious, store them in an airtight container in the refrigerator for up to 5 days. If you want to enjoy them later, you can also freeze individual bars! Just wrap each one tightly in plastic wrap and then place them in a freezer-safe container. They’ll stay good for about two months. When you’re ready to indulge, simply thaw them overnight in the fridge. There’s no need to reheat unless you prefer them warm; in that case, pop them in the microwave for about 10-15 seconds. Enjoy every bite!
Print
Homemade Snickerdoodle Cheesecake Bars for Sweet Bliss
- Total Time: 45 minutes
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Delicious homemade snickerdoodle cheesecake bars with a cinnamon-sugar crust.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 package (8 oz) cream cheese, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, sugar, butter, brown sugar, baking powder, salt, and cinnamon to form the crust.
- Press the mixture into a greased 8×8 inch baking pan.
- In another bowl, beat cream cheese until smooth.
- Add egg and vanilla to the cream cheese and mix until well combined.
- Spread the cream cheese mixture over the crust.
- Mix the topping sugar and cinnamon together and sprinkle over the cheesecake layer.
- Bake for 25-30 minutes or until set.
- Let cool before cutting into bars.
Notes
- Store in the refrigerator for up to 5 days.
- For best flavor, let sit for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: homemade snickerdoodle cheesecake bars
