Description
This Snickerdoodle Cheesecake combines the beloved flavors of snickerdoodle cookies with a creamy cheesecake filling, making it a delightful dessert for any occasion.
Ingredients
1 1/2 cups snickerdoodle cookie crumbs (about 12 cookies)
2 tablespoons unsalted butter
melted
24 ounces (3 packages) cream cheese
softened to room temperature
1 cup granulated sugar
1 cup sour cream
at room temperature
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
3 large eggs
lightly beaten
at room temperature
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the snickerdoodle cookie crumbs and melted butter, then press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
- Add the sour cream, flour, vanilla extract, ground cinnamon, and lightly beaten eggs, mixing until thoroughly combined.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake in the preheated oven for 30 minutes or until the edges are set but the center is slightly jiggly.
- Remove from the oven and let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
- Before serving, mix together the granulated sugar and ground cinnamon, then sprinkle over the top of the cheesecake.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Chill the cheesecake overnight for better flavor and texture.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 28 g
- Sodium: 310 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 130 mg
Keywords: Snickerdoodle Cheesecake, cheesecake, dessert, snickerdoodle, American cuisine