Snickerdoodle Cheesecake

By Bakepedia on December 13, 2013

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) ©.}

Author: Better Homes & Gardens

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

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.
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.
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.
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.
To Store: Place cheesecake in an airtight container; cover. Store in the refrigerator for up to 5 days.