By now, you all know my passion and adoration for cheesecake, in any form. What I am not a fan of are the ever~popular snickerdoodle cookies. I know, who could say such a thing? Pure nonsense. But no, I just do not like cinnamon in my cookies (and don’t even get me started on any recipe calling for white chocolate), unless they also involve pumpkin and/or oats. It’s just not right in my opinion. So, that being said, about this fabulous recipe. I ran across this recipe, and even though it required cinnamon, with it being a cheesecake recipe (yes, the word “cheesecake” caught my eye), I started to read the ingredients. I mulled it over for a bit, and figured I can change-up the amount of cinnamon I use…so that is exactly what I did. And let me tell you what…they turned out absolutely, deliciously, wonderfully amazing! The cinnamon is there, but not so overwhelming. Add to that the creamy cheesecake layer and the graham cracker crust and you have yourself a fabulous dessert/snack/meal (I would, and maybe did, have two one evening). The original recipe calls for pecans, and with our youngest having a severe tree~nut allergy, we can’t have those anywhere near him. So those were omitted, and the crust still turned out amazing (it was a bit crumbly, but still delicious). So you can either add or omit them. Me loving pecans, I would have certainly added those, so I am guessing this darling cheesecake bar would taste even better with them? I’m going to say yes. Either way, we hope you enjoy them!
Sláinte!
- 4 Tablespoons unsalted butter, melted
- 12 full sheets graham crackers (or about 1 1/2 cups if using prepared crumbs)
- 1/4 cup granulated sugar
- 16 ounces light cream cheese, softened
- 3/4 cup granulated sugar
- 2 eggs
- 1 Tablespoon greek yogurt
- 1 teaspoon vanilla extract
- 3/4 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups all~purpose flour
- 1/2 teaspoon cinnamon
- 1/8 cup granulated sugar
- 1/4 teaspoon cinnamon
- Preheat oven to 350 degrees. Line a 9x13 baking dish with parchment paper (leaving overlap on ends to remove bars after cooling).
- Melt butter in small saucepan. Set aside. In food processor, pulse graham crackers and sugar until fine crumbs. Add graham cracker crumbs and sugar to melted butter, mix until fully incorporated.
- Press crumbs firmly into bottom of prepared pan using fingertips or bottom of measuring cup. Set aside.
- For the cheesecake filling, beat cream cheese, sugar, eggs, greek yogurt and vanilla until fluffy, about 2-3 minutes. Pour over graham cracker crust.
- For cookie dough, beat butter with sugar until light and fluffy, about 2 minutes. Add egg and vanilla and mix thoroughly. Add in baking powder, salt, flour and cinnamon and beat until fully combined (batter will be very thick).
- Spoon dough onto top of cheesecake layer, using fingers to gently spread out so cheesecake layer is fully covered.
- In a small bowl, whisk sugar and cinnamon together. Sprinkle over cookie dough until layer is covered.
- Bake for 30-35 minutes (middle may jiggle a bit) until cookie layer is lightly browned. Remove from oven and let cool completely. Cover with foil and refrigerate for at least 2 hours. Remove bars from pan and cut into squares. Store bars in container in the refrigerator.
Adapted from Shugarysweets.com
Recent Comments