Cinnamony Snickerdoodle Cheesecake Squares

By Addie

Ingredients

• 8 ounces (about 15) cinnamon graham crackers
• 1/4 cup (1/2 stick) butter, melted
• 3 packages (8 oz) cream cheese, softened
• 1 cup sugar (divided use)
• 1 1/2 cups sour cream (divided use)
• 3 tablespoons flour
• 2 teaspoons vanilla
• 3 eggs
• 1 (10 oz) package cinnamon chips
• 2 teaspoons cinnamon

Preparation

Step 1

Heat the oven to 325 degrees.

Place the cinnamon graham crackers in the food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto the bottom of a 13- by 9-inch rectangular pan. Refrigerate while you prepare the filling.

In a large bowl with a mixer on medium speed, beat the cream cheese until fluffy. Add ¾ cup sugar, ½ cup sour cream, flour, and vanilla; mix well. Add the eggs, one at a time, beating just until incorporated. Stop occasionally to scrape the sides of the bowl. Stir the cinnamon chips into the cream cheese batter. Pour batter over crust. Bake 45 minutes or until center is almost set.

Mix together ¼ cup sugar, 1 cup sour cream, and cinnamon; carefully spread over cheesecake. Bake an additional 10 minutes. Remove from oven; cool 10 minutes on wire rack. Using a knife or narrow metal spatula, loosen cheesecake from the side of the pan.

Cover and refrigerate at least 3 hours -- preferably overnight. Cut into 16 squares. Store leftovers in the refrigerator.