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Attention! Calling all the bold bakers out there who want to try a fusion dessert, and that too made out of cheesecake! Yes, that is what we are doing today! Since I love the basic flavor profile of cheesecake, I love experimenting with it. So the other day while I was trying to bake the Mini Blueberry Pies along with the Pumpkin Cheesecake Layer cake, I thought, why not give this fusion recipe a shot? So here is my version, it’s easy-peasy, and even beginners can ace it! Let’s get going.
Why do we combine Snickerdoodle and Cheesecake?
Interesting question, but baking has no whys, ifs, and buts. I love experimenting and I do it. But yeah, the combination of cookies and a classic cheesecake makes a fine dessert, ideal for a festive occasion. The spiced sweet flavor of snickerdoodle along with the creamy, decadent cheesecake makes this dessert melt in the mouth and take you to another level. An irresistible combination it is.
Ingredients, Swaps, and Alternatives
You will need:
- Graham Crackers
- Unsalted butter
- Cream Cheese
- Pecans
- Sugar
- Eggs
- All-purpose Flour
- Vanilla Extract
- Salt
- Cinnamon powder
- Baking powder
Graham Crackers: Graham Crackers is what we need to make the base of the cheesecake. But I get it that they are not readily available outside the US. So the next thing you can try is the digestive biscuits or ginger snap cookies.
Make sure that the graham cracker crumbs are thoroughly coated with Melted unsalted butter, as it will make the finest cheesecake base. If you are using salted butter in any case, do not use extra salt in the recipe.
Cream Cheese: Cream cheese is the principal ingredient and my favorite. In all my cheesecake recipes, I always recommend my readers use the cubed cream cheese packs and not the spreadable ones. But if you do want to use the cream cheese spread, make sure that it is chilled thoroughly. Before whipping it up use a mixing bowl full of ice. Take another mixing bowl for cream cheese and place it over the iced one to whip it so that it remains chilled during whipping.
Pecans: Okay I admit, adding pecans is optional but I simply love the nutty flavor it brings the cheesecake. You can also use hazelnuts or peanuts, or simply omit using any nuts.
Sugar: as a professional baker, I always like to use powdered sugar to make silky smooth and creamy desserts. But the granulated one works fine too. Only you have to work it up for a little longer so that it is finely incorporated. If you prefer a healthy version of the dessert, swap it with brown sugar, stevia powder, or xanthan gum.
Eggs: As much as you like to do, there is no swap for the eggs, at least in this recipe. Eggs make the texture of cheesecake firmer yet jiggly just as everyone loves it. It is also used in the cookie mixture and makes a nice brown top for the bars.
All-purpose flour: cookie dough needs flour so if you want to make it gluten-free, use either a nut meal or a gluten-free flour.
Vanilla extract: Okay now here is a little secret. I extract the vanilla essence myself, using pure vanilla bean. So if you can do it too, you can achieve the purest and perfect flavor. Alternatively, you can also add almond extract or a bit of cinnamon extract.
Cinnamon Powder: Our star ingredient! Cinnamon powder gives the cookies that classic, spiced sugary flavor that we all crave! No swaps here! Some things are better the original way!
Baking Powder: This is the leavening agent which gives a slight puffiness to the cookie mix.
Tools You’ll Need
Not much though! All you require is a good quality electric hand mixer or a stand mixer. I prefer to use the KitchenAid 7-Quart Bowl-Lift Stand Mixer, which gives me a variety of speed settings and attachments. It caters to all my baking needs.
Besides this, you will need
- Mixing bowls
- Springform pan: I prefer this while making cheesecake because it can release a slightly jiggly cake without making a mess. You can use any cake mold, but it might be difficult to remove the prepared cheesecake from it.
- Spatula
How to make the perfect Snickerdoodle Cheesecake Bars?
So here is my ultimate step-by-step guide to baking those perfect Snickerdoodle cheesecake bars:
Step one: Prepare the crust
So first of all, you need to crush those graham crackers. If you are to add pecans and nuts, add those along with graham crackers and sugar in the food processor. Pulse them until you achieve fine crumbs and the ingredients are thoroughly combined. Add the melted butter and pulse again so that everything is coated with butter.
Next, you need to set this mixture in the Springform pan. Line it and then add the graham cracker mixture to the pan. Spread it evenly and press it with the help of the bottom of a cup to ensure there is an even layer.
Now sometimes a few bakers recommend baking this crust before setting the cheesecake filling onto it. But that’s optional and I do not bake the crust in my cheesecakes. If you would still prefer it, you can bake it for 8 to 10 minutes in the oven at 180C.
Step two: Prepare the cheesecake filling
The next step is important. In a mixing bowl, Add sugar, eggs, and vanilla extract. With the help of a stand mixture, beat the eggs until nice and fluffy and the sugar is mixed thoroughly.
Next, take out the cream cheese cubes from the refrigerator and bring them to room temperature so that they soften up. add to the egg mixture. Beat again but do not over-mix. This is the cheesecake mixture that goes on the top of the graham cracker base.
Set it in the springform pan and place it in the refrigerator while you make the cookie dough.
Step three: Making the cookie dough
Now comes the sweet, salty, and delicious part of the recipe. Making the cookie dough is quite easy if you follow the instructions correctly.
In a mixing bowl, add butter and (preferably) powdered sugar. Remember to use the butter after bringing it to room temperature at this point. Cream them using the stand mixture until you see a fluffy buttercream. Add egg and a drop of vanilla essence and beat again, until everything becomes smooth and creamy.
Sieve flour, baking powder, salt, and cinnamon powder and add to the buttercream. Beat for a while but don’t over or else you might lose the fluffiness of the dough.
If you want to add chopped pecans, fold them in the cookie dough.
Step four: Assembling
Now you have to bring all the elements together.
Take the cheesecake pan out of the refrigerator. Spread the prepared cookie dough using a small ice cream scoop. Spread and place it gently over the top using your fingers.
If you like, mix some powdered sugar and cinnamon powder and spread this mix over the top. This will create a nice golden brown top over the bars and will taste good too!
Step 5: Baking
So finally, here comes the baking process.
Preheat the oven to 350°F (175°C).
Set the pan in the oven and bake for 30-35 minutes. Remember that we need the cookie top to be nicely cooked and golden, so the cheesecake may be still jiggly in the center. To be sure, use a kitchen thermometer and check the internal temperature, it should be 350°F (175°C).
When it is fully baked. Remove from the oven and allow it to fully cool down at room temperature. Remember that not only the cookie top, but the cheesecake also needs to be cooled down thoroughly.
Cover the pan with an aluminum foil and refrigerate the cake for at least 4-5 hours, or overnight.
The next day, just before serving, remove the foil, take the cake out from the springform pan, cut in the desired shape and size of bars, and serve. TaDaa! you have made the perfect Snickerdoodle Cheesecake Bars!
Tips and Tricks
- Before using butter or cream cheese, I always make sure that both these ingredients reach room temperature so that they blend in very well, ending up in a smooth and creamy consistency.
- When I beat the cream cheese, I do so at a medium-low speed so that there are no lumps when mixing it with other ingredients.
- I don’t recommend inserting a toothpick to check its doneness for the cheesecake recipes. Rather, gently shake the pan. If the cake is slightly jiggly in the center but the top is done, then the cake is ready.
How to store the SnickerDoodle Cheesecake bars?
Got leftovers? That’s good because you can have them as a snack whenever you feel like you have stored them well. Here are some recommendations.
Refrigeration
Since the cake bars are made up of eggs and cheese, I never recommend storing them at room temperature. Place the cheesecake bars in an air-tight container and refrigerate them. This way, they will remain good for 3 to 5 days.
Freezing
Want to store them for longer? They might lose their freshness and texture, but if you do want to freeze them, place the bars on a sheet pan. Freeze until they are solid and firm. Pack each bar individually in a cling film. Place of them in an airtight container and freeze them to keep them good for 2 months.
Thawing
If you need to thaw the Snickerdoodle cheesecake bars, place them in a refrigerator overnight. Remember that storing and freezing for longer times will make them lose their texture, taste, and freshness.
What goes well with Snickerdoodle cheesecake bars?
Since the recipe is sweet, sugary, and mildly spiced, you can serve the SnickerDoodle cheesecake bars as a dessert or tea-time snack. They pair up well with;
- Strawberry Parfait
- Vanilla Icecream Shake
- Fruit Cocktail
- Peanut Butter and Jelly Sandwiches
- Ice cold coffee
- Tea
Frequently Asked Questions
- What is snickerdoodle flavor?
A Snickerdoodle is a cookie, which has a cinnamon and sugar flavor. The cookie hits the tastebuds as sour and tangy, but somehow sweet.
- Why is it called a Snickerdoodle?
The Cooking experts say that the actual word is “Schneckennudel”, of German origin. It means “snail noodles”. The recipe is nowhere near to something like snail noodles. The word just simply turned into snickerdoodles and was given to the cookie recipe.
- How long does homemade cheesecake last?
Homemade cheesecake lasts up to 5 to 7 days, provided you have properly stored it in the refrigerator.
More fun desserts to try
Does your family crave new desserts too? Wheel the Snickerdoodle cheesecake bars make a lovely addition to the dessert menu.
If you have loved the recipe, do also try to make our classic Granola Tart Cups and Matcha Sheet Cake. These make my dessert table full of love, laughter, and celebration!
Snickerdoodle Cheesecake Bars
Ingredients
For Graham Cracker Crust
- 1 ½ cups Graham cracker crumbs
- ½ cup granulated sugar
- ½ cup crushed pecans
- ½ cup melted butter
For cheesecake
- 450 g cream cheese
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla essence
- 1 ½ teaspoons cinnamon powder
For The dough
- ¾ cup cubed butter
- 1 ½ cups granulated sugar
- 1 egg
- 1 teaspoon Vanilla extract
- 2 cup all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup crushed pecans
For Toppings
- ¼ cup sugar
- 1 teaspoon cinnamon
Instructions
- Mix graham cracker crumbs, sugar, crushed pecans, and melted butter for the crust, and press into a baking dish.
- For the cheesecake layer, beat cream cheese, sugar, eggs, vanilla, and cinnamon until smooth, then pour over the crust.
- For the dough layer, cream butter and sugar, add egg and vanilla, then mix in flour, baking powder, salt, and crushed pecans.
- Crumble dough over the cheesecake layer evenly.
- Mix sugar and cinnamon for the topping, sprinkle over the dough.
- Bake at 350°F (175°C) for about 45 minutes until the edges are golden and the center is set.
- Let cool, then chill in the fridge for a few hours before cutting into bars. Enjoy!
