Snickerdoodle Cheesecake Bars

We love snickerdoodle cookies in our home, and these just take it to a whole new level. 

They are amazing! We all love them, I have to control myself with only one or two. 

Print recipe HERE

INGREDIENTS:

FOR THE CRUST:

• 12 full size graham crackers
• 1/2 cup chopped pecans
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

FOR THE CHEESECAKE FILLING:

• 2 packages (8oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp cinnamon

FOR THE SNICKERDOODLE LAYER:

• 3/4 cup unsalted butter, softened
• 1 1/2 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 2 cup all-purpose flour
• 1/2 tsp cinnamon
• 1/4 cup  chopped pecans

FOR THE TOPPING:

• 1/4 cup granulated sugar
• 1 tsp cinnamon

• DIRECTIONS:

  
  

  1. Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
  2. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.
  3. Press crumbs into bottom of prepared baking dish. 
  4. 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 crust.
  5. For the 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.
  6. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
  7. Bake for 30-35 minutes. That's okay. Remove from oven and cool completely. Once cooled, cover and refrigerate for 4 hours, or overnight. Cut into squares and enjoy.

 Thanks for visiting,