2 large eggs; 1 tsp vanilla extract; 1/2 tsp cinnamon
SNICKERDOODLE LAYER-
3/4 cup unsalted butter, softened; 1 1/2 tsp baking powder; 1/4 tsp kosher salt
1 1/2 cup granulated sugar; 1 large egg; 3/4 tsp vanilla extract
2 cup all-purpose flour; 1/2 tsp cinnamon; 1/4 cup Fisher chopped pecans
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.
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 to 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 to 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.
Originally Submitted
12/21/2016
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