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Snickerdoodle Cheesecake Bars

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Ingredients
  

Crust

  • 1 ½ cup graham cracker crumbs
  • ½ cup chopped pecans
  • ¼ cup sugar
  • ½ cup butter melted

Cheesecake

  • 16 ounces soft cream cheese
  • ¾ c. sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ tsp cinnamon

Snickerdoodle Cookie Topping

  • ¾ cup soft butter
  • 1 ½ cup sugar
  • 1 egg
  • ¾ tsp vanilla
  • 1 ½ tsp baking powder
  • ¼ tsp kosher salt
  • 2 cup flour
  • ½ tsp cinnamon
  • ¼ cup chopped pecans

Sugar Topping

  • ¼ cup sugar
  • 1 tsp cinnamon
  • Optional: caramel sauce for serving

Instructions
 

  • Line 9x13 pan with nonstick foil.
  • Preheat oven 350.
  • Food process the graham crumbs, pecans and sugar.
  • Stream in the butter.
  • Press firmly into bottom of the pan and set aside.
  • In a mixer, beat cream cheese and sugar.
  • Add eggs, vanilla and cinnamon.
  • Pour over crust once smooth.
  • Make the cookie dough topping by beating butter and sugar.
  • Add egg and vanilla.
  • Add baking powder, salt, flour and cinnamon.
  • Add pecans.
  • Crumble the dough in large chunks over the cheesecake batter.
  • Combine the sugar and cinnamon and sprinkle on top.
  • Bake 35 mins.
  • Cool completely and chill until firm.
  • Cut into squares.
  • Top with caramel, if desired.