If you dream of autumn flavors all year long, these Snickerdoodle Pumpkin Cheesecake Bars are about to become your new obsession! Imagine a creamy pumpkin cheesecake layer sitting on a buttery graham cracker crust, crowned with a nostalgic cinnamon-sugar crunch—every bite is like the coziest hug you’ve ever tasted. This treat is pure fall magic, no matter when you serve it!
Why You’ll Love This Recipe
- Cozy Autumn Flavors: The blend of pumpkin, cinnamon, and cheesecake will instantly transport you to sweater weather, no matter the season.
- Easy to Make: Simple steps and straightforward ingredients mean you don’t need to be a pro baker to wow your guests.
- Crowd-Pleasing Bars: Perfectly sliceable and portable—great for parties, potlucks, or sneaking straight from the fridge.
- The Best of Two Classics: Combines the crave-worthy cinnamon-sugar magic of snickerdoodles with impossibly creamy pumpkin cheesecake. It’s the ultimate hybrid treat!
Ingredients You’ll Need
Everything you need for irresistible Snickerdoodle Pumpkin Cheesecake Bars is probably already in your pantry or fridge! Each ingredient plays its own special role, contributing to that perfect creamy bite, sturdy base, and that signature cinnamon crunch on top.
- Graham cracker crumbs: The nutty, slightly sweet foundation that keeps each bar sturdy and flavorful.
- Melted butter: Helps bind the crust and gives it that rich, golden color.
- Sugar: Sweetens both the crust and the filling, and stars in the cinnamon topping for true snickerdoodle flavor.
- Cream cheese: For a luscious, creamy cheesecake base—make sure it’s room temperature for smooth blending.
- Sour cream: Adds delicate tang and extra creaminess to the cheesecake filling.
- Eggs: These give your cheesecake structure and silkiness—room temp is best so they incorporate smoothly.
- Vanilla extract: Rounds out all the cozy flavors and adds that bakery-fresh aroma.
- Pumpkin puree: Real pumpkin for gorgeous color and deep flavor—definitely don’t skip this autumn essential!
- Pumpkin pie spice: Warming spices that make every bite taste like fall.
- Cinnamon: Mixed with sugar for that classic snickerdoodle topping.
Variations
One of the best things about these Snickerdoodle Pumpkin Cheesecake Bars is how forgiving and customizable they are. You can easily swap out ingredients or adjust flavors to match your dietary needs or whatever you’re craving today.
- Gluten-Free: Swap in your favorite gluten-free graham crackers for a celiac-friendly version with all of the autumn comfort.
- Nutty Twist: Add finely chopped pecans or walnuts to the crust for extra crunch and a nutty, toasty note.
- Chocolate Pumpkin Bars: Stir mini chocolate chips into the cheesecake layer, or sprinkle them on top before baking for a decadent autumn treat.
- Dairy-Free Adaptation: Use plant-based cream cheese, coconut-based sour cream, and vegan butter to accommodate dairy sensitivities.
How to Make Snickerdoodle Pumpkin Cheesecake Bars
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and generously spraying your 9×13 baking dish with non-stick spray. In a small bowl, stir together the graham cracker crumbs, melted butter, and a touch of sugar until everything looks like wet sand. Press this lovely fragrant blend firmly into the bottom of your prepared dish, getting into all the edges, then bake for just 5 minutes to set the crust.
Step 2: Make the Cheesecake Filling
With your crust cooling off, turn your attention to that dreamy cheesecake layer! Using a hand or stand mixer, beat room temperature cream cheese, sugar, and sour cream until ultra smooth and creamy. Next, add the eggs one at a time, only mixing until each is just combined to keep the batter perfectly silky. Gently beat in vanilla, pumpkin puree, and the magical pumpkin pie spice—don’t forget to scrape down the bowl so everything blends together beautifully.
Step 3: Assemble and Add the Topping
Pour your pumpkin cheesecake mixture over the slightly cooled crust and gently spread it to reach every corner. In a small bowl, mix the cinnamon and sugar for the topping, then liberally sprinkle the mixture all over the surface so the signature snickerdoodle sparkle covers every inch.
Step 4: Bake and Chill
Bake for about 40 minutes, until the edges are set but the center still has the slightest jiggle. When time’s up, turn off the oven, crack the door, and let the cheesecake bars rest inside for 45 minutes—this gentle cooling prevents cracks and gives you gorgeous, creamy bars. Move to the counter to finish cooling, then refrigerate until fully chilled before slicing them into perfect portions.
Pro Tips for Making Snickerdoodle Pumpkin Cheesecake Bars
- Room Temperature Magic: Always bring your cream cheese and eggs to room temp—this gives you dreamy, lump-free cheesecake every time.
- Gentle Mixing: Only beat the eggs in one at a time and stop as soon as they’re mixed to avoid incorporating too much air, which can lead to cracks or sinking.
- Crack Prevention: Don’t skip the post-bake oven rest—it keeps your bars ultra-smooth and helps prevent unsightly cheesecake cracks.
- Perfect Slices: Chill the bars thoroughly and use a clean, sharp knife (wiped between cuts!) for bakery-worthy presentation.
How to Serve Snickerdoodle Pumpkin Cheesecake Bars
Garnishes
There’s nothing wrong with savoring these bars as-is, but a billowy cloud of whipped cream or a scattering of extra cinnamon on top takes them to the next level. For a pretty holiday touch, try a tiny sprinkle of nutmeg, a drizzle of caramel sauce, or even a single pecan half on each bar—so simple, and so stunning!
Side Dishes
These cheesecake bars are pure dessert bliss on their own, but they pair beautifully with a bold cup of coffee, hot apple cider, or a chai latte. For a festive dessert tray, serve alongside crisp apple slices, ginger snaps, or chocolate bark—each bite highlights the cozy autumn flavors in a new way!
Creative Ways to Present
Think beyond the baking pan! For parties, cut Snickerdoodle Pumpkin Cheesecake Bars into tiny squares and nestle them into mini cupcake liners for easy grab-and-go serving. Or add a dollop of whipped cream and a sprinkle of cinnamon just before plating for a refined dinner party dessert. You could even layer cubes of these bars in parfait glasses with whipped cream and crushed cookies for a playful twist.
Make Ahead and Storage
Storing Leftovers
Store your Snickerdoodle Pumpkin Cheesecake Bars in an airtight container in the refrigerator. They stay fresh, creamy, and utterly irresistible for up to 5 days—if they last that long!
Freezing
For longer storage, freeze the bars after they’ve cooled and chilled completely. Wrap each bar tightly in plastic and foil, or layer with parchment in a freezer-safe container. Thaw overnight in the fridge before serving—so handy for prepping ahead!
Reheating
These dreamy bars are best served cold, straight from the fridge for that flawless cheesecake texture. If you like a softer bite, let them sit at room temperature for about 10-15 minutes—no need to reheat!
FAQs
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Can I use a different crust for Snickerdoodle Pumpkin Cheesecake Bars?
Absolutely! While graham cracker crust is classic and sturdy, you can try crushed vanilla wafers, gingersnaps, or even snickerdoodle cookies for an extra cinnamon kick—the bars will still hold together beautifully.
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Do I have to use pumpkin puree, or can I swap in pumpkin pie filling?
Stick with 100% pure pumpkin puree for the right texture and balance of flavors. Pumpkin pie filling contains sugar and spices, which can throw off the sweetness and consistency of your cheesecake layer.
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Why did my cheesecake bars crack?
Cracking usually happens from overmixing or rapid temperature changes. Avoid overbeating the eggs, and always allow your bars to cool slowly in the oven with the door cracked open to minimize the risk of cracks.
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Can I make Snickerdoodle Pumpkin Cheesecake Bars ahead for a party?
Yes! These bars actually taste even better after chilling in the fridge. Make them a day or two ahead and slice just before serving for the best texture and presentation.
Final Thoughts
I can’t wait for you to try these Snickerdoodle Pumpkin Cheesecake Bars and experience all that sweet, spiced, creamy goodness for yourself! They’re guaranteed to fill your kitchen (and your heart) with the spirit of fall, whether you share with loved ones or keep a secret stash just for you. Enjoy every last bite!
Print
Snickerdoodle Pumpkin Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 10 minutes
- Yield: 20 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicious fusion of snickerdoodle flavors and pumpkin cheesecake goodness with these irresistible Snickerdoodle Pumpkin Cheesecake Bars. Perfect for autumn or any time of year!
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 3 tablespoons sugar
For the cheesecake filling
- 24 ounces cream cheese, room temperature
- 1 1/2 cups sugar
- 1/3 cup sour cream
- 4 large eggs, room temperature
- 1 teaspoon vanilla
- 1 cup pumpkin puree
- 2 teaspoons pumpkin pie spice
For the topping
- 1/4 cup sugar
- 1 tablespoon cinnamon
Instructions
- Preheat the oven: Heat the oven to 325 degrees. Grease a 9×13 baking dish.
- Prepare the crust: Mix graham cracker crumbs and melted butter. Press into the dish and bake for 5 minutes.
- Make the filling: Beat cream cheese, sugar, and sour cream. Add eggs one at a time. Mix in vanilla, pumpkin puree, and pumpkin spice.
- Assemble: Pour the filling over the crust. Sprinkle cinnamon sugar on top.
- Bake: Bake for 40 minutes until slightly jiggly. Let sit in the oven for 45 minutes.
- Cool: Cool on the counter, then chill in the refrigerator.
- Serve: Slice into bars and enjoy cold.
Notes
- Cream cheese and eggs should be at room temperature for best results.
- Avoid overmixing the batter to prevent lumps.
- Let the cheesecake cool in the oven after baking to prevent cracking.
- Store in the refrigerator for up to 5 days.
- Optional: Serve with whipped cream.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
