Ingredients
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For the crust:
1 1/2 cup graham cracker crumbs about 12 full size grahams
1/2 cup Fisher chopped pecans
1/4 cup granulated sugar
1/2 cup unsalted butter melted
For the cheesecake filling:
2 packages 8oz each cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 tsp cinnamon
For the snickerdoodle layer:
3/4 cup unsalted butter softened
1 1/2 cup granulated sugar
1 large egg
3/4 tsp vanilla extract
1 1/2 tsp baking powder
1/4 tsp kosher salt
2 cup all-purpose flour
1/2 tsp cinnamon
1/4 cup Fisher chopped pecans
For the topping:
1/4 cup granulated sugar
1 tsp cinnamon
Instructions
Preheat your oven to 350 degrees and prepare a 13×9 baking dish by lining with parchment paper and lightly spraying with non-stick spray.
Add graham crackers, pecans, and sugar into a food processor and pulse until you have a fine crumb. Add the butter and pulse until combined.
Press the crumbs into the bottom of the prepared dish and use your hand to press firmly to form the crust.
In a large mixing bowl, add the cream cheese and mix on high speed for 3-4 minutes or until light and fluffy. With the mixer still on low speed, slowly add the sugar and mix until combined.
Add both eggs, vanilla, and cinnamon and mix until just combined. Pour over top the crust layer and smooth evenly.
For the cookie layer, beat the butter and sugar on high speed until light and fluffy. Add the egg, vanilla, and mix until just combined. Add the baking powder, salt, flour, and cinnamon and mix until everything comes together and forms a dough. Fold in the chopped pecans.
Lightly grease your hands and take about 3 Tablespoons of dough and flatten like a disc between your hands. Place on top of the cheesecake layer and continue with all the dough until the entire top is covered.
In a small bowl, combine sugar and cinnamon and generously sprinkle over top the cookie layer
Bake for 30-35 minutes or until the center slightly jiggles (think Jell-O consistency). Remove from the oven and cool completely on a wire rack then place in the refrigerator for at least 4 hours but overnight is best to make sure the cheesecake layer has set.
Cut into bars and serve!
