Snickerdoodle Cheesecake Bars

Thank you from the bottom of my heart for joining me again on this culinary adventure! Today, I’m beyond thrilled to share a recipe that marries the comforting warmth of snickerdoodles with the creamy indulgence of cheesecake. If you’re looking for a dessert that promises to be a crowd-pleaser at any gathering, you’ve found it right here with these Snickerdoodle Cheesecake Bars!

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs (about 12 full-size grahams)
• ½ cup chopped pecans
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

The Cheesecake Filling:

• 2 packages cream cheese, softened (8 ounces 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 cups 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

this Recipe

How to Make Snickerdoodle Cheesecake Bars

1. Preparing the Crust:

• Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
• In a medium bowl, mix the graham cracker crumbs, chopped pecans, granulated sugar, and melted butter until well combined.
• Press the mixture evenly into the bottom of the prepared pan. Set aside.

2. Making the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth.
• Add eggs, vanilla extract, and cinnamon, continuing to beat until fully incorporated and creamy.
• Pour the cheesecake filling over the crust, smoothing out the top with a spatula.

3. Preparing the Snickerdoodle Layer:

• In another large bowl, cream together softened butter and sugar until light and fluffy.
• Beat in the egg and vanilla extract, then gradually mix in the baking powder, salt, and flour until the dough comes together.
• Fold in the cinnamon and chopped pecans.
• Dollop spoonfuls of the snickerdoodle dough over the cheesecake layer, gently spreading it out.

4. Adding the Topping:

• Mix the sugar and cinnamon together and sprinkle evenly over the top of the snickerdoodle layer.
• Bake in the preheated oven for 35-40 minutes, or until the top is lightly golden and the center is set.

Helpful Tips

• Ensure all ingredients, especially cream cheese and eggs, are at room temperature to achieve a smooth filling.
• For cutting perfect bars, allow the dessert to cool completely before slicing.
• If you love a crispy top, broil the bars for 1-2 minutes at the end of baking.

Substitutions/Variations

• Swap out pecans with walnuts or almonds for a different crunch.
• Try a dash of nutmeg in the cheesecake filling for an extra hint of spice.

Frequently Asked Questions

Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with your favorite gluten-free blend to make this dessert accessible to everyone.

How do I store Snickerdoodle Cheesecake Bars?

Store these bars in an airtight container in the refrigerator. They will keep well for up to 5 days.

More Relevant Recipes

• Snickerdoodle Fudge
• Blueberry Crisp
• Peach Sorbet Mojito Float

Thank you for baking along with me today! I hope these Snickerdoodle Cheesecake Bars bring as much joy to your table as they do to mine. Remember, the best part of baking is not just the delicious end product, but the love and laughter shared in every slice. Happy baking!

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