Snickerdoodle Cheesecake

By Morganp9661

Your favorite cookie in a cheesecake! This Snickerdoodle Cheesecake is a family favorite!

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

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

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.

Step 3

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.