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Snickerdoodle Caramel Cheesecake Bars

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By Cassidy Morris
Updated Nov 20, 2024
Makers gonna make bake. Betty Crocker Maker Cassidy holding a tray of cookies.

Meet Cassidy, Making her own way since 2011

“I started creating my own treats when I was 13. I love how desserts have a way of bringing people together and making any day a little sweeter.”
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If you’re looking for a delicious creamy cheesecake bar recipe, then you’ve come to the right place. These cinnamon caramel cheesecake bars are soft, flavorful, creamy, and the perfect holiday dessert when you are running low on oven space. 

Frequently Asked Questions

My caramel sauce didn’t thicken–what should I do?

If the caramel sauce isn’t thickening, continue cooking it over medium heat until it bubbles and thickens. Be careful not to overcook, or it may harden.

Can I store these cheesecake bars for later?

Yes, store the bars in an airtight container in the fridge for up to 3 or 4 days. They’re best served chilled.

What’s the best way to cleanly cut the bars?

For cleaner cuts, freeze the bars for 15 to 20 minutes before cutting. Use a sharp knife, wiping it clean between cuts.

Snickerdoodle Caramel Cheesecake Bars

  • Prep Time 60 min
  • Total 2 hr 0 min
  • Servings 16
  • Ingredients 12
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Ingredients

Crust

Cheesecake Layer

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 10 oz frozen whipped topping, thawed

Caramel Topping

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1/3 cup heavy cream

Instructions

  • Step 
    1
    Heat oven to 350°F. Set aside cinnamon sugar packet from cookie mix pouch. Using pouch of cookie mix, butter, water and egg, prepare cookie dough as directed on the back of the cookie mix pouch.
  • Step 
    2
    In a 13x9-inch baking pan lined with parchment paper, add your cookie dough mixture and press down until it's smooth. Evenly sprinkle over cinnamon sugar mixture from packet. Bake for 12 to 15 minutes or until edges are golden. Refrigerate for 15 minutes.
  • Step 
    3
    Meanwhile, in a large bowl, add your cream cheese, brown sugar and vanilla. Whip until it's well combined and smooth in texture.
  • Step 
    4
    Next add your whipped topping and fold until combined. Instead of whipped topping, you can make homemade whipped cream with heavy cream, vanilla and powdered sugar.
  • Step 
    5
    In a saucepan over medium heat, add your butter and brown sugar and let melt. Stir until they are fully combined, and let mixture cook until it bubbles. Once it starts to bubble, continue stirring and cook for about two more minutes.
  • Step 
    6
    Remove from heat. Add your cinnamon, salt, vanilla, and heavy cream; stir until it comes together.
  • Step 
    7
    To assemble your cheesecake bars, add your cheesecake mixture to the snickerdoodle crust and spread out evenly. Freeze for 30 minutes.
  • Step 
    8
    Next, add your caramel topping and spread all over the bars. Freeze for another 30 minutes. Remove from freezer and cut into bars. Enjoy.

Nutrition

Nutrition Facts are not available for this recipe
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