Dessert

Snickerdoodle Cheesecake Bars is for Dessert.

Snickerdoodle Cheesecake Bars takes 270 minutes to prepare.

Snickerdoodle Cheesecake Bars takes 30 minutes to cook.

Snickerdoodle Cheesecake Bars makes 24 servings.

The ingredients for Snickerdoodle Cheesecake Bars are:

For the Crust:
1 1/2 Cups graham cracker crumbs (about 12 full size graham crackers)
1/2 Cup Fisher Chef's Naturals Pecan Chips (chopped pecans)
1/4 cup Granulated Sugar
1/2 cup Butter, salted or unsalted

For the Cheesecake Filling:
2 - 8 oz. packages Low fat cream cheese
3/4 cup Granulated Sugar
2 large Eggs
1 tsp Vanilla Extract
1/2 tsp Cinnamon, ground

For the Snickerdoodle Layer:
3/4 cup Butter, salted or unsalted
1 1/2 cup Granulated Sugar
1 large Egg
1 1/2 tsp Baking Powder
1/4 tsp Kosher Salt
2 cup all purpose flour
1/2 tsp Cinnamon, ground
1/4 Cup Fisher Chef's Naturals Pecan Chips (chopped pecans)

For the Topping:
1/4 cup Granulated Sugar
1 tsp Cinnamon, ground

Here is how you make Snickerdoodle Cheesecake Bars:

1. Line a 13x9 baking dish with parchment paper. Set aside. 2. Preheat oven for 350 degrees.3. In a food processor, pulse graham crackers with pecans and sugar until fine crumbs. Add in melted butter and pulse until combined.4. 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.5. 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.6. 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.7. In a small bowl, combine sugar and cinnamon topping. Sprinkle generously over the cookie dough layer.8. 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.Serving Size: 24 Large BarsNumber of Servings: 24Recipe submitted by SparkPeople user GOLDIE_70.

The nutritional information for Snickerdoodle Cheesecake Bars is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 316.9

• Total Fat: 16.8 g
• Cholesterol: 59.7 mg
• Sodium: 222.7 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 1.1 g
• Protein: 4.8 g