Description
Snickerdoodle cheesecake bars blend classic cinnamon cookie comfort with creamy cheesecake richness. Swirled with warm spices and a buttery graham cracker base, you’ll savor each delightful bite of this irresistible dessert.
Ingredients
Scale
Main Ingredients:
Flour and Sugar:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar (snickerdoodle layer)
- ¾ cup granulated sugar (cheesecake filling)
- ¼ cup granulated sugar (crust)
- ¼ cup granulated sugar (topping)
Dairy and Eggs:
- 2 (8 ounces / 226 grams) packages cream cheese, softened
- 1 ½ cups unsalted butter, softened and melted
- 3 large eggs
- 1 ½ cups graham cracker crumbs (about 12 full-size graham crackers)
Spices and Nuts:
- 1 ½ teaspoons cinnamon
- ½ teaspoon cinnamon
- 1 teaspoon cinnamon
- 1 cup chopped pecans
Flavor Enhancers:
- 1 ½ teaspoons vanilla extract
- 1 teaspoon vanilla extract
Leavening and Seasoning:
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
Instructions
- Prepare the oven by heating to 350°F and line a 13×9-inch baking dish with parchment paper, ensuring complete coverage.
- Create the graham cracker base by pulverizing graham crackers, pecans, and sugar into fine crumbs, then incorporate melted butter to bind the mixture.
- Compact the crumb mixture firmly into the baking dish, using consistent pressure to form an even, solid foundation.
- Craft the cheesecake filling by whipping cream cheese, sugar, eggs, vanilla, and cinnamon until achieving a silky, aerated consistency.
- Gently cascade the cheesecake mixture over the prepared crust, spreading it uniformly to create a smooth canvas.
- Whip butter and sugar together until the mixture transforms into a light, voluminous texture.
- Introduce egg and vanilla to the butter mixture, blending until completely integrated.
- Fold in flour, baking powder, salt, and cinnamon, creating a cohesive snickerdoodle dough.
- Incorporate chopped pecans, distributing them evenly throughout the dough.
- Strategically dollop the cookie dough across the cheesecake layer, using fingertips to create a complete coverage.
- Combine cinnamon and sugar, then generously dust the topping over the cookie layer.
- Bake for 30-35 minutes, watching for a golden-brown cookie surface and a slight jiggle in the center.
- Allow the dessert to cool completely at room temperature, then refrigerate for a minimum of 4 hours.
- Once thoroughly chilled, slice into squares and serve.
Notes
- Achieve a perfectly even crust by using the palm of your hand or a flat-bottomed cup to firmly press the graham cracker and pecan mixture.
- Ensure cream cheese is at room temperature for a smooth, lump-free cheesecake filling that blends seamlessly.
- Gently spread the snickerdoodle cookie dough across the cheesecake layer to create an even, fully covered top that looks rustic and delicious.
- Allow the bars to cool completely at room temperature before refrigerating to prevent condensation and maintain the perfect texture.
- Chill for at least 4 hours or overnight to let the flavors meld and the bars set properly for clean, neat cutting.
- Use a sharp knife wiped clean between cuts to create precise, picture-perfect square servings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 360
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 60 mg