Cheesecake Snickerdoodle Bars

This recipe combines 2 of my very favorite things: cheesecake and snickerdoodles. These are wonderful on their own, but are out of this world when you pair them with a big cup of coffee.

What you need:

Crust:
1 1/2 cups graham cracker crumbs
1/2 cup chopped pecans
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

Cheesecake layer:
2 8-ounce packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Snickerdoodle layer:
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
3/4 teaspoon vanilla extract
1 1/2 teaspoon baking powder
1/4 teaspoon salt
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans

Topping:
1/4 cup granulated sugar
1 teaspoon ground cinnamon

How to make it:
1. Preheat oven to 350 degrees.

2. Line a 13x9 baking dish with parchment paper.

3. Combine all of the crust ingredients (except butter) in a food processor and process until the mixture is broken down into fine crumbs. Add the butter, and process until mixed.

4. Firmly press the crust mixture into the bottom of the baking dish.

5. Let's make the cheesecake filling. Beat all of the ingredients for the cheesecake filling in a large bowl with an electric hand mixer until fluffy. Pour this mixture over the crust and spread it out evenly using a spoon.

6. Now for the cookie layer. Cream butter and sugar until fluffy. Add in vanilla and egg, and beat until mixed well. Stir in the rest of the ingredients until thoroughly combined. Very gently spread the cookie mixture over the cheesecake mixture.

7. Sprinkle the top with the topping ingredients.

8. Bake for 30 minutes, or until the cookie layer is golden brown. The center may still jiggle a bit, but don't worry. It will firm up once it has cooled.

9. Let the bars cool completely, then refrigerate overnight so it has a chance to firm up.

10. Cut into squares and serve!