Snickerdoodle-Apple Cream Cheese Bars

Prep Time: 25 min
Total Time: 3 hr 45 min
Servings: 16

Calling all snickerdoodle lovers! Your family is going to beg you to make these Snickerdoodle-Apple Cream Cheese Bars again and again—and lucky for you, they're a breeze to make! These cookie bars are baked with cinnamon-swirled Pillsbury™ Sugar Cookie Dough, a sweetened cream cheese mixture and fresh apples. Inspired by fall, snickerdoodle cheesecake bars are a combination of apple pie, cheesecake, and snickerdoodle cookies in one dessert, what could be better?



  • 1/2 teaspoon sugar
  • 1/4 teaspoon ground cinnamon


  • 2 cups peeled, cored, coarsely chopped apples (2 medium)
  • 1/2 cup plus 2 tablespoons sugar
  • 2 teaspoons ground cinnamon
  • 1 roll (468 g) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1 package (250 g) cream cheese, softened
  • 1 tablespoon all-purpose flour
  • 1 egg


  1. Heat oven to 350°F (180°C). Line 8-inch square pan with foil, allowing some to hang over edges of pan.
  2. In small bowl, mix 1/2 teaspoon sugar and 1/4 teaspoon cinnamon until well blended. Set aside.
  3. In 10-inch nonstick skillet, cook apples, 2 tablespoons sugar and 1 teaspoon of the cinnamon over medium-high heat 4 to 5 minutes, stirring frequently, until apples are crisp-tender. Remove from heat; cool 10 minutes.
  4. Meanwhile, in medium bowl, break up cookie dough. Add remaining 1 teaspoon cinnamon; mix with spoon, or knead with hands until well blended. Reserve 1/2 cup of the cookie dough. Press remaining dough in pan.
  5. In medium bowl, beat cream cheese, remaining 1/2 cup sugar, the flour and egg with electric mixer on medium speed until smooth and creamy. Pour evenly over cookie dough.
  6. Spoon cooled apple mixture evenly over cream cheese mixture. Crumble and sprinkle reserved 1/2 cup dough over apples. Sprinkle with cinnamon-sugar mixture.
  7. Bake 45 to 50 minutes or until deep golden brown and firm to the touch. Cool on cooling rack 30 minutes. Refrigerate at least 2 hours until well chilled. Using foil to lift, remove bars from pan, and peel foil away. Cut into 4 rows by 4 rows. Store covered in refrigerator.

Expert Tips

  • Use your favourite variety of baking apple in this recipe, including Braeburn, Granny Smith or Honeycrisp.
  • Line the pan with foil to remove and cut bars more easily.
  • You can use a glass or metal baking pan for this recipe, though we prefer one with straight sides so every bar bakes into a similar shape.
  • Store leftover bars covered in refrigerator.