Snickerdoodle Cheesecake Bars
You know that warm cinnamon-sugar coating on snickerdoodles? It works ridiculously well on top of creamy cheesecake.
These bars start with a buttery cinnamon crust that tastes like cookie dough. The filling is tangy and smooth, then gets rolled in cinnamon sugar before baking.
Room Temperature Cream Cheese Matters
Cold cream cheese creates lumps that won’t smooth out, no matter how long you mix. Pull it from the fridge 2-3 hours before you start. Press the center with your finger – it should give easily without being mushy. If you forgot, cut it into cubes and microwave for 10-15 seconds at a time.
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Rolling the Raw Cheesecake Layer
This is the fun part that makes these bars special. Pour your cheesecake mixture over the crust, then sprinkle cinnamon sugar on top. Use a knife to swirl it gently into the surface – don’t mix it completely in. You want visible ribbons of spice running through each bite.
Why Water Baths Prevent Cracks
Cheesecake hates sudden temperature changes. A water bath keeps the heat gentle and adds moisture to the oven. Wrap your pan in foil, then set it in a larger dish filled halfway with hot water. The bars will bake evenly without developing those ugly surface cracks.
Patience During the Cooling Process
Don’t rush this part or your bars will fall apart when you cut them. Cool at room temperature for an hour, then refrigerate for at least 2 hours. The filling needs time to set properly. Run a knife under warm water between cuts for clean slices.
Getting Clean Cuts Every Time
- Warm your knife under hot water and wipe clean between each cut to prevent the filling from sticking and creating messy edges.
- Make these a day ahead – the flavors meld beautifully overnight and they’re much easier to slice when fully chilled.
Frequently Asked Questions
Can I substitute the graham crackers for something else?
Absolutely. Vanilla wafers or gingersnap cookies work great and add extra spice. Use the same amount of crumbs.
What happens if my cheesecake cracks despite the water bath?
Don’t worry – the cinnamon sugar topping hides minor cracks perfectly. You can also dust with extra cinnamon before serving.
How long do these bars stay fresh?
They’ll keep in the refrigerator for up to 5 days covered. The texture actually improves after the first day.
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Snickerdoodle Cheesecake Bars
Equipment Needed
- 9×13 inch baking pan
- Large roasting pan for water bath
- Electric mixer
- Aluminum foil
Instructions
- Prepare pan: Preheat oven to 325°F. Line a 9×13 inch pan with parchment paper, leaving overhang for easy removal.
- Make crust: Mix graham cracker crumbs, ¼ cup sugar, and 1 teaspoon cinnamon in a bowl. Stir in melted butter until mixture holds together when pressed.
- Bake crust: Press crust mixture firmly into prepared pan. Bake for 10 minutes until lightly golden. Remove and let cool while making filling.
- Cream cheese base: Beat cream cheese with electric mixer until completely smooth, about 2 minutes. Add ¾ cup sugar and beat until fluffy.
- Add remaining filling: Beat in eggs one at a time, then vanilla and sour cream. Mix just until combined – don’t overbeat.
- Assemble bars: Pour filling over baked crust and spread evenly. Combine remaining ⅓ cup sugar and 2 teaspoons cinnamon for topping.
- Create swirl pattern: Sprinkle cinnamon sugar over filling, then use a knife to gently swirl it into the surface in a marble pattern.
- Set up water bath: Wrap pan bottom and sides in foil. Place in large roasting pan and add hot water halfway up the sides.
- Bake and cool gradually: Bake 25-30 minutes until center is almost set but still slightly jiggly. Turn off oven and crack door open for 1 hour.
- Final cooling: Remove from water bath and cool completely at room temperature, then refrigerate at least 3 hours before cutting.
Nutrition Facts
Per Serving (1 bar)
