Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 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 cups granulated sugar
- 1 large egg
- 3/4 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 2 cups all-purpose flour
- 1/2 tsp cinnamon
- 1/4 cup Fisher chopped pecans
For the Topping:
- 1/4 cup granulated sugar
- 1 tsp cinnamon
Directions:
- Line a 13×9 baking dish with parchment paper and preheat the oven to 350 degrees.
- In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add melted butter and pulse until combined.
- Press crumbs into the bottom of the prepared baking dish, ensuring a firm layer.
- For the cheesecake filling, beat cream cheese with sugar, eggs, vanilla, and cinnamon until fluffy. Pour over the graham crust.
- For the snickerdoodle layer, beat butter with sugar, add egg and vanilla, then incorporate baking powder, salt, flour, and cinnamon. Fold in chopped pecans. Spread this dough over the cheesecake layer.
- In a small bowl, combine sugar and cinnamon for the topping. Sprinkle generously over the cookie dough layer.
- Bake for 30-35 minutes. The middle may still “jiggle,” but that’s okay. You want the cookie layer fully cooked and browned.
- Remove from the oven and cool completely. Once cooled, cover with foil and refrigerate for 4 hours or overnight.
- Cut into squares and savor the delightful fusion of flavors. Store leftover bars in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions (FAQs):
Q1: Can I use a different nut for the crust?
Certainly! While pecans add a wonderful crunch, feel free to experiment with almonds or walnuts for a unique twist.
Q2: Can I freeze Snickerdoodle Cheesecake Bars?
Absolutely! Wrap individual bars in plastic wrap and freeze for up to three months. Thaw in the refrigerator before enjoying.
Q3: Can I substitute margarine for butter in the recipe?
For the best results, it’s recommended to stick with unsalted butter. Margarine might alter the texture and taste of the bars.
Conclusion:
In conclusion, our Snickerdoodle Cheesecake Bars are a symphony of textures and flavors that will undoubtedly elevate your dessert game. The buttery crust, velvety cheesecake, and cinnamon-kissed snickerdoodle layer create a treat worth savoring. Whether for a special occasion or a casual indulgence, this recipe guarantees smiles and satisfied taste buds. Whip up a batch, share the joy, and make every moment a celebration of sweetness!