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!
Adapted from Shugarysweets.com
Website: http://thethankfultable.com
I would love to hear from you!