Cinnamon Bun Oreo Cheesecake Bars
snickerdoodle cookie layer
  • 1 cup butter, softened
  • 1¼ cups sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 2¼ cups all purpose flour
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 package Cinnamon Bun Oreos
cheesecake layer
  • 2 (8-oz) blocks cream cheese, softened
  • ¾ cup sugar
  • 1 (6-oz) vanilla Greek yogurt
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 3 tbsp flour
  • 2 large eggs + 2 yolks
cinnamon topping
  • ⅔ cup brown sugar
  • 1½ tbsp cinnamon
  • ½ cup butter, melted
  • 2 Tbsp flour
snickerdoodle cookie layer:
  1. Preheat oven to 350 degrees and grease a 9x13 inch pan with cooking spray.
  2. Cream butter on medium-high speed with an electric mixer. Add sugar and mix until fluffy.
  3. Next, add eggs and vanilla extract. Mix well.
  4. Add flour, cinnamon, salt, and baking soda. Mix on low speed until ingredients are mostly combined, then medium speed until completely combined.
  5. Spread cookie dough in prepared pan. Cover with a layer of Cinnamon Bun Oreos. (Save the rest for snackin'.)
cheesecake layer
  1. Beat cream cheese at medium speed with an electric mixer until smooth. Add sugar; mix well. Add yogurt, vanilla, cinnamon, and flour. Mix until incorporated.
  2. Next, add the eggs and yolks; mix well.
  3. Spoon batter over Oreos, making sure to completely cover them.
cinnamon topping
  1. Combine all ingredients in a bowl and whisk until smooth. Transfer to a squeeze bottle, piping bag, or Ziploc bag with a small corner cut off.
  2. Pipe over cheesecake filling and use a toothpick to swirl the cinnamon topping into the batter. (I chose to just pipe it in straight lines.)
  1. Bake for 35 to 40 minutes, or until cheesecake is set in the middle. Remove from oven and let cool completely.
  2. Cover and store in the refrigerator for 4 to 6 hours, or over night.
  3. Cut into squares to serve. Top with whipped cream and a dusting of cinnamon!
Recipe from bethcakes. All images and content are copyright protected. Please do not use my images without permission. If you would like to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thank you.
Recipe by bethcakes at