Description
Sweet swirls of cinnamon dance through creamy Snickerdoodle Cheesecake Bars, blending classic cookie comfort with rich dessert indulgence. Silky layers meld perfectly, promising a delightful treat that melts deliciously on your palate with each heavenly bite.
Ingredients
Scale
Main Ingredients:
- 2 packages cream cheese, softened (8 ounces each / 226 grams)
- 2 cups all-purpose flour
- 1 12 cups graham cracker crumbs (about 12 full-size grahams)
- 1 12 cups granulated sugar
- 3/4 cup unsalted butter, softened
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans
Dairy and Egg Components:
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon vanilla extract
Spices and Dry Ingredients:
- 1 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1/4 cup chopped pecans
Instructions
- Create a crisp foundation by mixing graham cracker crumbs, finely chopped pecans, sugar, and melted butter into a cohesive mixture. Press the mixture firmly and evenly into a parchment-lined 9×13 inch baking pan, ensuring a compact and uniform base.
- Generate a silky cheesecake layer by thoroughly blending cream cheese and sugar until completely smooth. Gently incorporate eggs, vanilla extract, and ground cinnamon, mixing until the texture becomes luxuriously creamy and uniform.
- Craft the distinctive snickerdoodle topping by vigorously creaming butter and sugar until light and fluffy. Introduce an egg and vanilla extract, then carefully fold in flour, cream of tartar, baking soda, and salt. Gently mix in chopped pecans to distribute evenly throughout the batter.
- Delicately spread the snickerdoodle batter over the prepared cheesecake layer, creating a gentle marbled effect without fully mixing the layers.
- Dust the entire surface with a generous sprinkle of cinnamon-sugar mixture, ensuring complete coverage for a classic snickerdoodle finish.
- Transfer the pan to a preheated 350°F oven and bake for 35-40 minutes, watching for a golden-brown top and slight firmness in the center. The bars should have a slight jiggle but not appear liquid.
- Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 2 hours to set fully, which helps create clean, precise cutting lines.
- Slice into neat squares, wiping the knife clean between cuts to maintain sharp edges and perfect presentation.
Notes
- Toast pecans briefly before adding to crust or topping for enhanced nutty flavor and extra crunch.
- Use room temperature cream cheese and eggs to ensure smooth, lump-free cheesecake filling that blends perfectly.
- Chill bars completely in refrigerator for at least 2 hours to help them set and develop deeper flavor profile.
- Substitute gluten-free graham crackers and almond flour for a celiac-friendly version without compromising taste or texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg