These Ginger Snickerdoodle Cheesecake Bars put a seasonal twist on the classic cookie. They’re layered with a buttery gingersnap crust, filled with creamy cheesecake batter, and topped with a ginger-snickerdoodle cookie crust.
Spray a 13x9 baking dish with flour-based baking spray, or grease the pan and line with parchment paper.
Combine the gingersnap cookie crumbs with the pecans and sugar in a large mixing bowl, and then pour melted butter over the mixture. Stir until thoroughly combined. Press the crumb mixture into the bottom of the prepared baking dish.
Cheesecake filling
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream cheese on medium speed until soft and fluffy. With the mixer still running, add sugar, eggs, vanilla and cinnamon. Scrape down sides and bottom of the bowl to be sure all the ingredients are well-incorporated. Whip on medium-high speed until smooth and fluffy. Pour the filling over the crust, spreading into an even layer.
Snickerdoodle cookie layer
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until fluffy. Mix in the egg and vanilla. Add baking powder, salt, flour, cinnamon and ground ginger. Mix until just combined. Using your fingers, pinch dough into small pieces and place over the surface of the cheesecake layer. Cover the entire surface of the cheesecake layer with the dough.
Cinnamon-sugar topping
Stir sugar and cinnamon together in a small bowl. Sprinkle evenly over the cookie dough layer.
Bake for 30-35 minutes, or until the top cookie layer is golden brown and the edges are puffed. The cheesecake middle should have a slight wobble when moved.
Cool completely in the pan. Cover the bars and refrigerate to set, about 4 hours or overnight. When cheesecake bars are fully set, cut them into squares and serve.