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Caramel Snickerdoodle Cheesecake Bars

These Caramel Snickerdoodle Cheesecake Bars are a creamy, spiced delight with a buttery crust and gooey caramel drizzle. Perfect for any occasion!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Caramel, Cheesecake, Dessert, Easy, Snickerdoodle, Spiced
Servings: 16 servings

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/4 cup butter melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon

For the Cheesecake Filling:

  • 16 oz cream cheese softened (2 packages of 8 oz each)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg

For the Topping:

  • 1/2 cup caramel sauce

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 1/4 cup melted butter, 1/4 cup granulated sugar, and 1/2 teaspoon ground cinnamon. Stir until the crumbs are evenly coated with butter and the mixture resembles wet sand. Press this mixture firmly into the bottom of the greased 9x9-inch baking pan to form an even crust layer. Bake for 8-10 minutes until it’s just set and fragrant. Allow it to cool slightly.

Make the Cheesecake Filling

  • Using an electric mixer, beat 16 oz softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add 1 cup granulated sugar and continue beating until fully incorporated. Mix in 1 teaspoon vanilla extract. Add the 2 eggs one at a time, beating well after each addition. Next, blend in 1/2 cup sour cream, 1 teaspoon ground cinnamon, and 1/4 teaspoon nutmeg until the mixture is perfectly smooth.

Assemble and Bake

  • Pour the cheesecake filling evenly over the prepared crust. Drizzle 1/2 cup caramel sauce over the top in a swirling motion. You can use a knife or skewer to gently swirl the caramel into the cheesecake for a marbled effect. Bake the bars for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Avoid overbaking to keep the cheesecake creamy.

Cool and Chill

  • Remove the bars from the oven and allow them to cool completely at room temperature on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to let the cheesecake set firmly. This step is crucial for clean slicing.

Serve

  • Before slicing, you can drizzle extra caramel sauce on top for added indulgence. Cut into squares using a sharp knife, wiping it clean between cuts. Serve chilled and enjoy the perfect balance of creamy cheesecake, warm spices, and luscious caramel in every bite.

Equipment

  • 9x9-inch baking pan
  • Mixing Bowls
  • Electric Mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Wire Cooling Rack

Notes

  • Press the crust firmly and bake it before adding the filling to avoid a soggy base.
  • Avoid overbaking and overmixing the cheesecake batter to prevent cracks and dense texture.
  • Use a good quality caramel sauce and drizzle gently to prevent burning during baking.
  • These bars keep well refrigerated for up to 5 days and freeze well for 2 months.
  • For a gluten-free version, substitute graham cracker crumbs with gluten-free cookie crumbs.