Oh man. Anybody else feel like you could put cinnamon on just about any dessert and it would taste better?
I know some people steer clear of cinnamon until fall time, which honestly I have no idea why, but I am not one of those people. I feel like cinnamon and snickerdoodle flavored anything is in my top 5 all time favorite flavor combinations. I think that is why I am such a fan of baking around fall time.
Now think about a buttery crust, with a rich layer of cheesecake followed by a snickerdoodle cookie and all topped with a healthy layer of cinnamon sugar….anybody else’s mouth just watered?
These snickerdoodle cheesecake bars are so tasty and easy to make. The snickerdoodle and cheesecake components pair so well together, it makes me want to use the combination in everything I bake. Combined with a graham cracker and nut crust, everything seems to meld together perfectly.
These were devoured quickly in my house. I could not seem to stop myself from grabbing one from the fridge after a meal as a nice dessert. Hell, or even for a midnight snack if I was craving one too badly.
Anybody else share my intense love for cinnamon and all things snickerdoodle? Please let me know down below!
•Graham Cracker Crust•
1 1/2 cups graham cracker crumbs
1/2 cup chopped walnuts or pecans (I have used both and do not seem to tell the difference – it is your preference)
1/4 cup brown sugar
1 stick (1/2 cup) melted unsalted butter
2 packages (16 ounces) softened cream cheese
1/2 cup granulated sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/2 tsp cinnamon
•Snickerdoodle Cookie Layer•
1 1/2 sticks (3/4 cup) softened unsalted butter
1 cup granulated sugar
1/2 cup brown sugar
3/4 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp kosher salt
2 cups all-purpose flour
1 tsp cinnamon
1/4 cup chopped walnuts or pecans (Again, it is your preference – I have used both and could not tell the difference between the two)
•Cinnamon Sugar Topping•
1/4 cup granulated sugar
1 tsp cinnamon
› Preheat the oven to 350 degrees F. Grease or line a 9×13 pan with parchment paper.
› For the crust: In a food processor or blender (I have a ninja and it is amazing), pulse together the graham crackers, nuts and sugar until it is a fine crumb. Add in melted butter and mix until combined (will be like a wet sand).
› Press crumb mixture into the bottom of your 9×13 pan using palms of your hands until firmly packed.
› For the cheesecake layer: cream together the cream cheese and sugars for 2-3 minutes. Add in the eggs one at a time and mix until combined. Add the vanilla and cinnamon. Scrape down the sides.
› For the cookie dough: Beat the butter and sugars for 3-4 minutes until light and fluffy. Add in the egg and vanilla and mix until combined. Mix in the flour, baking powder, salt and cinnamon until just combined. Try not to overmix the dough at this point. Fold in nuts.
› Scoop the dough out and place overtop of the cheesecake layer. You can use your fingers to spread the dough out until fully covered.
› Combine the cinnamon and sugar and generously coat the top of the cough dough layer.
› Bake for 30-35 minutes. When you take the bars out, you want the cookie layer to be completely cooked and brown. The middle may still be a bit jiggly, but it will continue to cook and firm up as you let it cool. Cool completely (good luck) before cutting into. They can be kept in an air-tight container in the fridge for up to 5 days.