Preheat your oven to 350°F (175°C) and line a 13×9-inch baking dish with parchment paper. Set aside.
In a food processor, pulse graham crackers, pecans, and sugar until fine crumbs form. Add in melted butter and pulse until combined.
Press the crumb mixture into the bottom of the prepared baking dish. Use the palm of your hand or the bottom of a cup to firmly press the crumbs into an even layer. Set aside.
For the Cheesecake Filling: 4. In a large mixing bowl, beat together the softened cream cheese, granulated sugar, eggs, vanilla extract, and cinnamon using the whisk attachment of an electric mixer. Beat for 3-4 minutes until smooth and fluffy. Pour the cheesecake mixture over the prepared graham cracker crust and spread evenly.
For the Snickerdoodle Layer: 5. In a separate bowl, beat the softened butter and granulated sugar together for 2 minutes until light and fluffy. Add the egg and vanilla extract, beating until fully incorporated. 6. Mix in the baking powder, kosher salt, flour, and cinnamon until fully combined. Fold in the chopped pecans. 7. Scoop the cookie dough by large spoonfuls onto the cheesecake layer. Using your fingertips, gently spread the dough across the cheesecake until it’s fully covered.
For the Topping: 8. In a small bowl, combine the granulated sugar and cinnamon. Generously sprinkle this mixture over the snickerdoodle cookie dough layer.
Bake for 30-35 minutes. The middle may still be slightly jiggly, but the cookie layer should be fully cooked and golden brown. Remove from the oven and cool completely at room temperature.
Once cooled, cover the dish with foil and refrigerate for at least 4 hours or overnight. Once chilled, cut into squares and enjoy!