Snickerdoodle Cheesecake

By bweber

Ingredients

• 2 8 ounce packages cream cheese
• 3 eggs, lightly beaten
• 1 10 ounce package shortbread cookies, finely crushed
• 1 tablespoon sugar
• 1/4 cup butter, melted
• 1 8 ounce carton sour cream
• 1 cup sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla
• 1/2 teaspoon ground cinnamon
• 1 tablespoon sugar
• 1/2 teaspoon ground cinnamon

Details

Servings 12
Preparation time 25mins
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

Directions

1.
Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. For crust, in a medium bowl stir together crushed cookies and 1 tablespoon sugar. Stir in melted butter until combined. Press mixture onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan.

2.
In a large mixing bowl beat cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.

3.
In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Pour cream cheese mixture into crust-lined pan, spreading evenly. Sprinkle with cinnamon-sugar mixture. Place springform pan in a shallow baking pan.

4.
Bake for 40 to 50 minutes or until a 2-1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours before serving.