Snickerdoodle Cheesecake

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

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
Makes: Makes 12 servings
  • 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
  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!