Snickerdoodle Cheesecake

  
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Snickerdoodle Cheesecake

This delicious, creamy Snickerdoodle Cheesecake from Better Homes and Gardens Baking features the flavors of the cookies that bear the same name – sugar and cinnamon! The shortbread cookie crust is a great alternative to the more common graham cracker crust.

Recipe from Better Homes and Gardens Baking: More than 350 Recipes Plus Tips and Techniques (Houghton Mifflin Harcourt, 2013) ©.

Snickerdoodle Cheesecake
Author: 
Makes: Makes 12 servings
 
Ingredients
  • 2, 8-ounce packages cream cheese
  • 3 eggs
  • 1 10-ounce package shortbread cookies, finely crushed
  • 1 tablespoon sugar
  • ¼ cup butter, melted
  • 1 8-ounce carton sour cream
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla
  • 1 teaspoon ground cinnamon
  • 1 tablespoon sugar
Instructions
  1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350°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 1½ inches up the sides of a 9-inch springform pan; set aside.
  2. In a large mixing bowl, beat cream cheese, sour cream, the 1 cup sugar, the flour, vanilla and ½ teaspoon of the cinnamon with an electric mixer on medium to high speed until smooth. Using a fork, lightly beat eggs. Stir eggs into the cream cheese mixture.
  3. In a small bowl, stir together the 1 tablespoon sugar and the remaining ½ teaspoon cinnamon. Pour cream cheese mixture into crust-lined pan, spreading evenly. Sprinkle with sugar-cinnamon mixture. Place springform pan in a shallow baking pan.
  4. Bake for 40 to 50 minutes or until a 2½-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 the sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours or overnight before serving.
  5. To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.

 

Comments (1)


One Response to Snickerdoodle Cheesecake

  1. Dina December 22, 2013 at 5:19 pm #

    ooh wow this sounds amazing! i love snickerdoodles and this looks so creamy!