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Snickerdoodle Cheesecake Bars

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4 from 7 reviews

Indulge in these irresistible Snickerdoodle Cheesecake Bars featuring a sweet and salty graham cracker pecan crust, a creamy cinnamon-spiced cheesecake filling, and a soft snickerdoodle pecan cookie topping dusted with cinnamon sugar. This delightful bar dessert is perfect for serving at gatherings or as a special treat.

  • Total Time: 5 hours
  • Yield: 24 large bars

Ingredients

For the crust:

  • 1 ½ cup graham cracker crumbs (about 12 full size grahams)
  • ½ cup chopped pecans
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the cheesecake filling:

  • 2 packages cream cheese, softened (8 ounce each)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon

For the snickerdoodle layer:

  • ¾ cup unsalted butter, softened
  • 1 ½ cup granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 cups all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ cup chopped pecans

For the topping:

  • ¼ cup granulated sugar
  • 1 teaspoon cinnamon

Instructions

  1. Prepare the baking dish and crust: Line a 13×9-inch baking dish with parchment paper and set aside. Preheat your oven to 350 degrees Fahrenheit. In a food processor, pulse graham crackers, chopped pecans, and sugar until fine crumbs form. Add melted butter and pulse until combined. Press the crumb mixture firmly and evenly into the bottom of the prepared baking dish using your hand or the bottom of a cup.
  2. Make the cheesecake filling: Using the whisk attachment on an electric mixer, beat softened cream cheese with sugar, eggs, vanilla extract, and cinnamon until the mixture is fluffy and smooth, about 3-4 minutes. Pour this cheesecake batter evenly over the graham cracker crust.
  3. Prepare the snickerdoodle cookie layer: In a separate bowl, beat softened butter with sugar for 2 minutes until light and creamy. Add the egg and vanilla extract, beating thoroughly. Mix in baking powder, salt, flour, and cinnamon until fully combined. Fold in chopped pecans. Scoop spoonfuls of this cookie dough over the cheesecake layer. Using your fingertips, gently spread and cover the cheesecake layer completely with the cookie dough.
  4. Add the cinnamon sugar topping: In a small bowl, combine granulated sugar and cinnamon. Sprinkle this mixture generously over the snickerdoodle cookie dough layer.
  5. Bake the bars: Place the baking dish in the preheated oven and bake for 30-35 minutes. The middle of the bars may still jiggle slightly, which is normal. The cookie topping should be fully cooked and browned. Remove from oven and allow to cool completely.
  6. Chill the bars: Once the bars have cooled to room temperature, cover the dish with foil and refrigerate for at least 4 hours or overnight. This chilling step helps the cheesecake layer set properly and enhances the flavor.
  7. Serve and store: After chilling, cut the bars into 24 large squares. Serve cold. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Allow the cream cheese to soften at room temperature for about 30 minutes before starting to ensure a smooth cheesecake batter.
  • Do not overbake the bars; remove them when the cookie layer is golden brown but the cheesecake layer still has a slight jiggle.
  • Chilling the bars for at least 4 hours, preferably overnight, improves texture and flavor—don’t skip this step.
  • For a perfect crust, ensure the graham cracker crumbs are finely ground and pressed firmly and evenly into the baking dish.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/snickerdoodle-cheesecake-bars/