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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!

Prep Time
30 mins
Cook Time
30 mins
Chill Time
4 hrs
Total Time
5 hrs
Servings: 24 large bars
Calories: 293 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  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.

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

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

% 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.