Snickerdoodle Cheesecake
Apr 19, 2021 1:48:15 GMT -5
Post by PurplePuppy on Apr 19, 2021 1:48:15 GMT -5
Snickerdoodle Cheesecake
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chill 4 hours
Total Time 5 hours 25 minutes
Servings 8
Calories 515 kcal
Author Amanda Rettke
Ingredients
Snickerdoodle Crust
1 1/2 cups snickerdoodle cookie crumbs, about 12 cookies
2 tablespoons butter, melted
Snickerdoodle Cheesecake
2 packages (16 total ounces) cream cheese, room temperature
8 ounces sour cream
1 cup (200g) granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
Cinnamon Sugar Topping
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Instructions
Preheat oven to 350°F.
Snickerdoodle Crust
Add the melted butter to the snickerdoodle cookie crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If you are using store-bought cookies, you may need to add more butter.
Pour the coated snickerdoodle crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter. Set aside.
Snickerdoodle Cheesecake
In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and 1/2 teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs.
Pour the cream cheese mixture into the crust-lined pan, spreading evenly.
Cinnamon Sugar Topping
In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle with cinnamon-sugar mixture.
Bake for 40 to 50 minutes or until cheesecake is dark brown. Cool in pan on a wire rack for 15 minutes.
Cover and chill for at least 4 hours before serving.
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