These Snickerdoodle Cheesecake Bars are thick and lush, filling a 13x9 casserole pan all the way to the top. Be sure to read through the full recipe before you start--the baked bars need to set overnight in the fridge, at minimum, before being cut, or they'll make a delicious mess.
Course: Dessert, Snack
Keyword: bars, cream cheese, snickerdoodle
Author: Beth Cato
8ouncesgraham cracker crumbs
16ouncescream cheese2 boxes, softened
2large eggsroom temperature
1 1/2cupswhite sugar
1large eggroom temperature
1 1/2tspbaking powder
1/2tspcream of tartar
Line a 13x9 baking dish with aluminum foil so that it is covered on the bottom and all four sides; apply nonstick spray or butter. Set dish aside. Preheat oven at 350 degrees.
In a food processor, pulse graham crackers with pecans and sugar until everything is reduced to fine crumbs. Add the melted butter and pulse until it clumps.
Press the crumbs into the bottom of prepared baking dish. A handy way to do this is to lay a piece of wax paper over the crumbs, then use a glass to compress the bottom crust. Form an even layer.
Next, start the cheesecake filling. In a large bowl, beat the softened cream cheese with sugar, eggs, vanilla extract, and cinnamon. Beat until fluffy and smooth, about 3 to 4 minutes. Pour over the filling over the graham crust.
Time for the cookie dough top crust! Clean up the bowl and use it to beat the butter with sugar for 2 minutes, until it's fluffy. Mix in the egg and vanilla. Add the baking powder, salt, flour, cinnamon, and cream of tartar. Use your hands to form flat pieces of dough to lay atop the cream cheese. Fill in the holes until you form a cookie dough lid.
In a small bowl, combine the sugar and cinnamon topping, and sprinkle that over the top layer.
Bake for 30-35 minutes. The cookie dough layer should be completely cooked and golden, even if the middle still jiggles a bit. The cheesecake bars will completely fill the pan.
Remove from oven and cool completely. Once it's cooled, cover with foil and refrigerate overnight or full a full day. THIS IS IMPORTANT. It will be delicious if you cut into it early, but it will also be a complete mess when cut!
After the bars have had a long chill, cut them into bars and keep stored in fridge.