I got a bit tired of Snickerdoodle cookies. I know, it is weird given I like them so much, but I wanted something of the same flavor but a little different, so I came up with this dessert. It is the same snickerdoodle flavor of cinnamon and sugar, layered with a cake-like cookie dough cheesecake and should be served with lots of whipped cream. This is positively the best twist to a Snickerdoodle cookie that I have ever tried.
Check out what our friends over at Shugary Sweets had to say about this:
“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!”
These are as good as they sound! You are going to love this awesome twist on a classic cookie.
Ingredients
FOR THE CRUST:
1 1/2 cup Keebler graham cracker crumbs (about 12 full size grahams)
1/2 cup Fisher chopped pecans
1/4 cup Domino granulated sugar
1/2 cup Land O’ Lakes unsalted butter, melted
FOR THE CHEESECAKE FILLING:
2 packages (8oz each) Philadelphia cream cheese, softened
3/4 cup Domino granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
FOR THE SNICKERDOODLE LAYER:
3/4 cup Land O’ Lakes unsalted butter, softened
1 1/2 cup Domino granulated sugar
1 large egg
3/4 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp kosher salt
2 cup Gold Medal all-purpose flour
1/2 tsp cinnamon
1/4 cup Fisher chopped pecans
FOR THE TOPPING:
1/4 cup Domino granulated sugar
1 tsp cinnamon
Instructions
Line a 13×9 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.
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Quick Tip: Use a pre-made graham crust to save time
Thanks again to Shugary Sweets for this amazing recipe.
