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!
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
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.