Snickerdoodle Cheesecake Bars
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 mins
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Chill Time
4 hrs
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Total Time
5 hrs
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Servings
24 large bars
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Calories
293 kcal
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Course
Baked Goods
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Cuisine
American
Snickerdoodle Cheesecake Bars
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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!
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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
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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.
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.
Nutrition Information
Show Details
Serving
1bar
Calories
293kcal
(15%)
Carbohydrates
36g
(12%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
7g
Cholesterol
56mg
(19%)
Sodium
112mg
(5%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Nutrition Facts
Serving: 24large bars
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 293kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 56mg | 19% |
| Sodium | 112mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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