Snickerdoodle Cheesecake Bars with Cookie Crumble Recipe
These Snickerdoodle Bars feature a buttery Biscoff cookie crust topped with a creamy cinnamon-infused cheesecake layer and a crumbly cinnamon topping. Perfectly balanced with sweet and warm spice flavors, these bars are a delightful twist on the classic snickerdoodle cookie, baked to a soft, rich, and slightly jiggly perfection.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Total Time: 4 hours 15 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
- Prepare the crust: Preheat the oven to 350°F (175°C). Place the Biscoff cookies into a food processor and pulse until they form fine crumbs. Add the melted butter and ground cinnamon; pulse again until the crumbs are evenly coated and combined. Press this mixture firmly into the bottom of a 9×9 inch baking dish lined with parchment paper or foil. Set aside.
- Make the filling: Wipe out the food processor without fully cleaning it. Add the softened cream cheese and process until smooth. Then add the sour cream, granulated sugar, vanilla bean paste (or extract), ground cinnamon, and the egg. Process again until the mixture is completely smooth and creamy. Pour this filling evenly over the prepared crust and smooth the top.
- Prepare the crumble topping: In a medium bowl, whisk together the all-purpose flour, light brown sugar, and ground cinnamon until combined. Cut the cold unsalted butter into very small cubes or grate the butter into the bowl using a cheese grater. Toss the butter with the flour mixture, then use your fingers to rub and crumble the butter into the flour until the mixture resembles wet sand with some larger butter pieces remaining.
- Assemble and bake: Sprinkle the entire crumble topping evenly over the cheesecake layer. Bake in the preheated oven for 36 minutes. The cheesecake will be very slightly jiggly in the center when done.
- Cool and chill: Remove the bars from the oven and let them cool on the counter for 20 minutes. Cover the baking dish with plastic wrap and refrigerate for at least 3 hours to allow the bars to set completely.
- Serve: After chilling, cut into 9 squares and serve chilled. Enjoy your Snickerdoodle Bars as a delicious dessert or sweet snack.
Notes
- You can substitute Biscoff cookies with graham cracker crumbs if desired.
- Using vanilla bean paste will give more flavor depth compared to vanilla extract, but either works well.
- Make sure the cream cheese is softened to ensure a smooth filling without lumps.
- Grating the cold butter for the crumble topping helps incorporate it quickly and evenly.
- Bars are best served chilled but can be stored covered in the refrigerator for up to 3 days.
Keywords: Snickerdoodle bars, cheesecake bars, dessert bars, cinnamon crumble, Biscoff crust, cream cheese dessert
