A perfect combination of cheesecake and cinnamon! These are easy to make and it makes a full 9×13 pan, so they are great to bring to a potluck or any gathering.
Servings
24Bars
Servings
24Bars
Ingredients
Crust
4Tablespoonsunsalted butter, melted
12full sheetsgraham crackers(or about 1 1/2 cups if using prepared crumbs)
1/4cupgranulated sugar
Cheesecake Filling
16ounceslight cream cheese, softened
3/4cupgranulated sugar
2eggs
1Tablespoongreek yogurt
1teaspoonvanilla extract
Snickerdoodle Layer
3/4cupunsalted butter, softened
1 1/2cupsgranulated sugar
1egg
3/4teaspoonvanilla extract
1 1/2teaspoonsbaking powder
1/4teaspoonsalt
2cupsall~purpose flour
1/2teaspooncinnamon
Topping
1/8cupgranulated sugar
1/4teaspooncinnamon
Instructions
Preheat oven to 350 degrees. Line a 9×13 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.