Snickerdoodle Cheesecake Bars

Oh my. Snickerdoodle Cheesecake Bars have a graham cracker crust, creamy cheesecake filling, topped with snickerdoodle cookie dough and cinnamon sugar.

Photo by Laura B.
Snickerdoodle and cheesecake unite in these delicious bars.

PREP TIME

20

minutes

TOTAL TIME

270

minutes

SERVINGS

12

servings

PREP TIME

20

minutes

TOTAL TIME

270

minutes

SERVINGS

12

servings

Ingredients

  • CRUST:

  • 1 1/2

    cup graham cracker crumbs, about 12 full size grahams

  • 1/2

    cup pecans, chopped

  • 1/4

    cup granulated sugar

  • 1/2

    cup unsalted butter, melted

  • CHEESECAKE FILLING:

  • 2

    (8-ounce) packages cream cheese, softened

  • 3/4

    cup granulated sugar

  • 2

    large eggs

  • 1

    teaspoon vanilla extract

  • 1/2

    teaspoon cinnamon

  • SNICKERDOODLE COOKIE LAYER:

  • 3/4

    cup unsalted butter, softened

  • 1 1/2

    cup granulated sugar

  • 1

    large egg

  • 3/4

    teaspoon vanilla extract

  • 1 1/2

    teaspoon baking powder

  • 1/4

    teaspoon kosher salt

  • 2

    cup all-purpose flour

  • 1/2

    teaspoon cinnamon

  • 1/4

    cup pecans, chopped

  • TOPPING:

  • 1/4

    cup granulated sugar

  • 1

    teaspoon cinnamon

Directions

Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven to 350°F. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined. Press crumbs into bottom of prepared baking dish. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan. For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla and cinnamon using the whisk attachment of an electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over graham cracker crust. For the snickerdoodle cookie dough, beat butter with sugar for 2 minutes. Add egg and vanilla and beat thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined. Fold in chopped pecans. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Try to use your fingertips to spread gently until cheesecake layer if fully covered. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer. Bake for 30 to 35 minutes, middle may still "jiggle." That's okay. You want the cookie layer to be completely cooked and browned. Remove from oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours, or overnight. Cut into squares and enjoy. Keep leftover bars in an airtight container in the refrigerator for up to 5 days.

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