Snickerdoodle Cheesecake Bars
One bite of these Snickerdoodle Cheesecake Bars and you’ll fall in love! The sweet and salty graham cracker pecan crust with the creamy cheesecake layer is all topped to perfection with the snickerdoodle pecan cookie topping!
Once again I think I need to use this phrase: “These are the best things I’ve ever made.”
Okay maybe not ever…but for sure one of the best this year. This month. This week. Today!!
I’ve partnered with Fisher Nuts as part of their Think Fisher brand ambassadorship this year, so adding delicious nuts to my desserts is always a priority. Fisher Nuts are preservative free and always my number one choice at the grocery store!
Not only did I add pecans to the crust layer, but I also added some to the cookie layer! It’s a pairing that was meant to be, and you’ll understand once you take a bite of this delicious bar!
These Snickerdoodle Cheesecake Bars would be the perfect addition to your Mother’s Day dessert table. Just make sure you save one for yourself, because they won’t last long!
Delicious sweet and salty snickerdoodle cheesecake bars!
INGREDIENTS:
FOR THE CRUST:
  • 1 1/2 cup graham cracker crumbs (about 12 full size grahams)
  • 1/2 cup Fisher 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 Fisher 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. Using palm of your hand (or bottom of a cup) press crumbs firmly until they are pressed into the bottom of the pan.
  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, 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.