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!
1 ½cupgraham cracker crumbsabout 12 full size grahams
½cupchopped pecans
¼cupgranulated sugar
½cupunsalted buttermelted
For the cheesecake filling:
2packagescream cheese, softened8 ounce each
¾cupgranulated sugar
2large eggs
1teaspoonvanilla extract
½teaspooncinnamon
For the snickerdoodle layer:
¾cupunsalted buttersoftened
1 ½cupgranulated sugar
1large egg
¾teaspoonvanilla extract
1 ½teaspoonbaking powder
¼teaspoonkosher salt
2cupsall-purpose flour
½teaspooncinnamon
¼cupchopped pecans
For the topping:
¼cupgranulated sugar
1teaspooncinnamon
Instructions
Line a 13x9 baking dish with parchment paper. Set aside. Preheat oven for 350 degrees.
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 crust.
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.
In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.
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.
Video
Notes
Let your cream cheese soften at room temperature to make it easier to incorporate. I take mine of of the refrigerator about 30 minutes before making cheesecake bars.
Do not overbake. Take the bars out of the oven when the cookie layer is fully baked and brown, but the cheesecake is still a bit jiggly.
Chill your snickerdoodle cheesecake bars for at least 4 hours! Even better, leave the bars in the fridge overnight. They taste best when they’re extra cold so don’t try to cut corners and shorten the chill time.
Read all my tips and tricks for making perfect graham cracker crust! With or without nuts, it’s my favorite crust for cheesecake.