The love for snickerdoodles is fierce in this house. So when I made these snickerdoodle cheesecake bars with crescent rolls I knew my kids would lose their minds. These cinnamon cream cheese bars are made with a cinnamon and sugar crescent roll double crust and a rich cheesecake center. This is a baked cheesecake bar recipe but is so good cold too.
While I love cheesecake, I literally never make one. It seems so complicated. So now when I want a cheesecake, these snickerdoodle cream cheese bars are what I am going to make. This recipe is very similar to the Sopapilla Cheesecake Bars.
Cookies are some of our favorite desserts, but cookie bars are my favorite thing to make because it so much faster to make cookie bars instead of cookies. We love bookie bars and even these gluten free monster cookie bars.
- Ingredients for Cinnamon Cream Cheese Bars
- How to Make Cheesecake Bars
- Substitutions for Crescent Roll Cheesecake Bars
- Variations of Cream Cheese Bars
- Equipment for Snickerdoodle Cheesecake Bars
- Storing Cream Cheese Bars
- How do I serve cinnamon cheesecake bars?
- Other Dessert Recipes
- Crescent Rolls Recipes
- 📖 Recipe
Ingredients for Cinnamon Cream Cheese Bars
Simple ingredients make these cheesecake cookie bars so good.
- Crescent Rolls - Two tubes of refrigerator crescent rolls. The crescent roll sheets also work if you don't want to worry about the perforations.
- Cinnamon - This can just be your regular go-to cinnamon.
- Brown Sugar - While white sugar can be used for cinnamon and sugar, brown sugar makes it so much richer in my opinion.
- Butter - The bottom and top of the crescent rolls with melted butter. This is real butter, not margarine.
- Cream Cheese - For baked good recipes, I always recommend full-fat cream cheese. The low-fat won't taste as good, won't mix as well, and may not blend as well.
- Vanilla - Real vanilla is my preferred vanilla, but imitation vanilla can also work in this recipe.
- Egg - A large egg that is at room temperature.
- Sugar - White sugar for the filling to keep the cheesecake layer as white as possible.
See the recipe card for quantities.
How to Make Cheesecake Bars
Making the snickerdoodle bars is just about making each layer, spreading it out and then baking the bars. Start by preheating the oven to 350 degrees. Then combine ½ cup of brown sugar with 1 tablespoon of cinnamon.
Spread a tablespoon of butter on the bottom of a 13X9 pan and sprinkle the brown sugar and cinnamon combination over the butter.
Then roll out one of the tubes of crescent rolls over the butter and cinnamon and sugar.
Mix the cream cheese with the white sugar, vanilla, and egg.
Spread the cream cheese filling over the crescent rolls.
Top the cream cheese layer with the other tube of crescent rolls.
Brush melted butter over the crescent roll dough and then sprinkle heavily with the brown sugar and cinnamon.
Bake the cream cheese bars for 30 minutes and remove them from the oven.
Let the snickerdoodle cheesecake bars with crescent roll crust and cinnamon sugar topping cool for 15 minutes before cutting.
Helpful Hint: Before you mix the cream cheese, egg, and sugar together, make sure it is at room temperature. Also, be sure to pinch the crescent roll seams close when you roll them out.
Substitutions for Crescent Roll Cheesecake Bars
If you don't like certain ingredients or don't have them on hand, here is how you can substitute in this recipe.
- Cookie Dough Crust - instead of crescent rolls, sugar cookie dough or snickerdoodle cookie dough can be used for the bottom crust and then also crumbled and used for the top.
- Only White Sugar - use only white sugar for the cinnamon and sugar mix if you don't have brown sugar.
- No-Egg - the can be omitted if you have an egg allergy. I like the thicker cheesecake like consistence with the egg in the cream cheese layer.
If you have a dairy allergy, I am not sure how dairy-free cream cheese will work in this recipe. The same goes for a gluten allergy. I have not tried to even find gluten free crescent roll dough.
Variations of Cream Cheese Bars
If you love to change things up and try new flavor combinations, try these ideas for variations to the cheesecake bar recipe.
- Lemon Cheesecake Bars - add chili pepper flakes while cooking to imbue heat into the dish, or banana peppers
- Chocolate Chip Cheesecake Bars - Stir mini chocolate chips into the cream cheese
- Cherry Cheese Cake Bars - Make this recipe with a single bottom crust, bake for 5 minutes less than recommended, then cool. Top with cherry pie filling.
Equipment for Snickerdoodle Cheesecake Bars
Everyone has their favorite mixing bowl, cookie pans, and mixer. Here are my favorite things I use to bake.
Storing Cream Cheese Bars
These cinnamon cheesecake bars are good for 2-3 days in the fridge.
How do I serve cinnamon cheesecake bars?
Cut these bars as small or as large as you would like. For a more generous serving, cut into eight rectangles. For smaller pieces, cut the dessert into 12 pieces. These bars can be sereved for breakfast or a dessert. Here is how I recommend serving these cream cheese bars.
- Serve cheesecake bars for breakfast with fresh berries and hot coffee and tea in place of coffee cake.
- These can become sopapilla cheesecake bars by drizzling the bars with honey.
- Top off the cheesecake bars with caramel or fudge sauce or both!
- Just eat the cream cheese bars as is because they are so good as is.
Yes. Just like regular cheesecake, cheesecake bars need to be refrigerated after you have baked and cooled them.
It is not recommended to use low-fat cream cheese in the cheesecake filling. Go ahead just use full fat when you are making a decadent baked good like these cheesecake bars.
Other Dessert Recipes
Looking for other easy dessert recipes like this? Try these easy semihomemade dessert recipes:
Crescent Rolls Recipes
These are my favorite recipes made with the help of a can of crescent rolls.
Snickerdoodle Cheesecake Bars with Crescent Rolls
- 2 tubes crescent rolls
- ½ cup brown sugar
- 1 tablespoon cinnamon
- 4 tablespoons butter
- 16 ounces cream cheese
- 1 egg
- 1 teaspoon vanilla
- 1 cup white sugar
- Melt one tablespoon of butter and spread on the bottom of a 13X9 pan. Mix the brown sugar and cinnamon together. Sprinkle one tablespoon of the cinnamon and sugar on the bottom of the pan on the melted butter.
- Rollout one can of crescent rolls on top of the cinnamon sugar. Be sure to push to the edges and ensure seams are closed.
- Mix the cream cheese, egg, white sugar, and vanilla together.
- Spread the cream cheese filling over the bottom crust.
- Roll the crescent rolls out over the cream cheese layer.
- Brush the remaining melted butter over the crescent roll top and then sprinkle with the remaining cinnamon sugar.
- Bake at 350° for 30 minutes.
- Let cheesecake bars cool for 15-30 minutes before cutting.
- Cut into 8 or 12 pieces.
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