Recipes

Snickerdoodle Cheesecake Bars

Name: Snickerdoodle Cheesecake Bars
Prep time: 30 min
Cook time: 4 h 30 min
Total time: 5 h
Yield: 24 servings
Ingredients: 1 1/2 cup graham cracker crumbs (about 12 full size grahams); 1/2 cup chopped pecans; 1/4 cup granulated sugar; 1/2 cup unsalted butter (melted); 2 packages cream cheese, softened (8 ounce each); 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon cinnamon; 3/4 cup unsalted butter (softened); 1 1/2 cup granulated sugar; 1 large egg; 3/4 teaspoon vanilla extract; 1 1/2 teaspoon baking powder; 1/4 teaspoon kosher salt; 2 cups all-purpose flour; 1/2 teaspoon cinnamon; 1/4 cup chopped pecans; 1/4 cup granulated sugar; 1 teaspoon cinnamon

24 servings

분량

30 minutes

활동 시간

5 hours

총 시간

요리 시작

재료

1 1/2 cup graham cracker crumbs (about 12 full size grahams)

1/2 cup chopped pecans

1/4 cup granulated sugar

1/2 cup unsalted butter (melted)

2 packages cream cheese, softened (8 ounce each)

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

3/4 cup unsalted butter (softened)

1 1/2 cup granulated sugar

1 large egg

3/4 teaspoon vanilla extract

1 1/2 teaspoon baking powder

1/4 teaspoon kosher salt

2 cups all-purpose flour

1/2 teaspoon cinnamon

1/4 cup chopped pecans

1/4 cup granulated sugar

1 teaspoon cinnamon

방향

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 3-4 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 30-35 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.

영양 정보

1회 제공량

1 bar

칼로리

293 kcal

지방 전체

16 g

포화 지방

8 g

불포화 지방

7 g

트랜스 지방

콜레스테롤

56 mg

나트륨

112 mg

탄수화물 전체

36 g

식이섬유

1 g

총 당류

25 g

단백질

3 g