Snickerdoodle Cheesecake (Print Version)
# Ingredients:
01 -
1 1/2 cups snickerdoodle cookie crumbs (about 12 cookies).
02 -
2 tablespoons butter, melted.
03 -
16 ounces cream cheese, room temperature.
04 -
8 ounces sour cream.
05 -
1 cup (200g) granulated sugar.
06 -
2 tablespoons all-purpose flour.
07 -
2 teaspoons vanilla extract.
08 -
1/2 teaspoon ground cinnamon.
09 -
3 large eggs, lightly beaten.
10 -
1 tablespoon granulated sugar (for topping).
11 -
1/2 teaspoon ground cinnamon (for topping).
# Instructions:
01 -
Mix cookie crumbs with melted butter. Press into springform pan and bake at 350°F for 10 minutes.
02 -
Mix 1 tablespoon sugar with 1/2 teaspoon cinnamon. Set aside.
03 -
Beat cream cheese, sour cream, sugar, flour, vanilla and cinnamon until smooth. Stir in beaten eggs.
04 -
Pour filling over crust, sprinkle with cinnamon sugar. Bake 40-50 minutes until set but slightly jiggly.
05 -
Cool on wire rack 15 minutes, then refrigerate at least 4 hours before serving.
# Notes:
01 -
Use room temperature ingredients.
02 -
May need extra butter if using store-bought cookies.
03 -
Cheesecake should be dark brown when done.