These Snickerdoodle Cheesecake Brownie Bars are everything their name implies and then some. A rich, soft brownie is the base for a cinnamon cheesecake that is then topped with caramel and chocolate ganache. A dusting of cinnamon and you’ve got yourself a stellar dessert that I dare you to try and keep your hands out of!
If you have a significant other, you know how hard it is to find “couple” friends. You know, when both of you get along really well with both of them? Lucky for us, we met an amazing couple who we now call friends exactly one week after moving to Cleveland at our street’s block party. We have kids the same age, we share the same interests – big sigh – it’s pretty awesome. They’ve also become taste testers for many of my recipes, including this one!
Last weekend, Andy was out of town and so the menagerie and I got together with our friends Dave and Megan and their daughters for a play date and dinner. I casually mentioned that I had dessert to share and after dinner, Dave made it a point to figure out how he was going to get said dessert from me. Even to the point of following us home so I could package some of these bars up for him. Talk about flattery!
Luckily, these Snickerdoodle Cheesecake Brownie Bars didn’t disappoint! In fact, I received a text shortly thereafter from Megan announcing they had been given four thumbs up. These bars are everything their name implies and then some. A rich, soft brownie is the base for a cinnamon cheesecake that is then topped with caramel and chocolate ganache. A dusting of cinnamon and you’ve got yourself a stellar dessert that I dare you to try and keep your hands out of!
The secret ingredient to making sure these bars will satisfy any snickerdoodle fan? Each layer incorporates Robert Rothschild Farm’s Snickerkicker Coffee. There’s coffee in the brownies, coffee in the cheesecake and even chocolate in the ganache! But non-coffee drinkers, don’t write this recipe off just yet, I’m one of you!
Although I’m not a fan of drinking coffee, I love to cook with it as it imparts such a great depth of flavor, especially to baked goods! This coffee lends the classic taste of snickerdoodle cookies with a hint of roasted hazlenuts and milk chocolate. I mean really, what’s not to love?
And for the coffee drinkers, now you have a perfectly paired dessert and coffee combo! You’re welcome.
- ¾ cup butter, melted
- ¾ cup cocoa
- ¼ cup Robert Rothschild Farm Snickerkicker Coffee, prepared
- 1-2/3 cup sugar
- 2 eggs, beaten
- 2 teaspoons vanilla
- 1-1/3 cup flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 16 ounces cream cheese, softened
- 16 ounces whipped topping
- 1 cup powdered sugar
- 1-1/2 teaspoons cinnamon
- 1 tablespoon Robert Rothschild Farm Snickerkicker Coffee, prepared
- ⅓ cup + 1 tablespoon whipping cream
- 2 tablespoons Robert Rothschild Farm Snickerkicker Coffee, prepared
- 1 cup chocolate chips
- 1 cup caramel topping
- Preheat oven to 350 degrees.
- In a large bowl, stir together butter, cocoa and coffee. Stir in sugar and then eggs and vanilla until well combined.
- Add flour, baking powder and salt to bowl and stir until combined.
- Grease 9x13 pan and add brownie batter.
- Bake for 18-20 minutes or until toothpick inserted into center comes out clean.
- Let cool completely.
- In the bowl of an electric mixer, cream together cream cheese and whipped topping. Add sugar, cinnamon and coffee and stir together until combined.
- Spread evenly over brownie layer.
- In a microwave safe bowl, add whipping cream, coffee and chocolate chips. Microwave for 1 minute. Stir together until combined.
- Add ganache to zip top bag, seal and clip one of the corners to create a pastry bag. Pipe ganache in diagonal lines the length of the pan.
- Add caramel topping to another zip top bag, seal and clip one of the corners to create a pastry bag. Pipe in diagonal lines, in the opposite direction of the ganache, the length of the pan.
- Drag the tip of a skewer in horizontal lines through the ganache and caramel and then repeat the process drawing vertical lines through the toppings to create a marbled effect.
- Sprinkle additional cinnamon over the top of the bars to garnish, if desired.
- Refrigerate overnight before serving for best results.
To celebrate the upcoming release of their new catalog – of which this recipe will be featured! – the amazing people at Robert Rothschild Farm (Seriously you guys, love them. Love them, love their products.) are allowing me to host a giveaway the eight products I’ll be featuring in recipes through the rest of the month.
These are the awesome products that are up for grabs:
- Snickerkicker Coffee as featured in this recipe
- Hot Pepper Peach Preserves as featured in my Hot Pepper & Peach Cornbread Muffins
- Buffalo Bleu Cheese Dip as featured in my Buffalo Bleu Cheese Chicken Skewers
- Peach Mango Coconut Habanero Sauce as featured in my Sweet and Spicy Quinoa Fruit Salad
- Anna Mae’s Smoky Mustard as featured in my Sweet and Smoky Bacon Brat Burger
- Sweet Fig & Orange Spread as featured in my Fig Orange Marscapone Crostini
- Balsamic Caramelized Onion Spread as featured in my Balsamic Onion Prosciutto Crostini
- Artichoke & Aged Parmesan Spread as featured in my Spinach Artichoke Parmesan Crostini
See the box below for your chance to win.
I was compensated by Robert Rothschild Farm to create a recipe featuring their product. As always, all thoughts and opinions are my own.