Snickerdoodle Cheesecake Bars Recipes

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SNICKERDOODLE CHEESECAKE BARS RECIPE - (4.3/5)



Snickerdoodle Cheesecake Bars Recipe - (4.3/5) image

Provided by á-46561

Number Of Ingredients 24

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

Steps:

  • 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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