Saturday, December 28, 2013

Snickerdoodle Cheesecake


     I came across this recipe and just had to share.  If you have a love for Snickerdoodle cookies as I do, then you'll want to try this cheesecake! 

     ~This recipe doesn't require a water bath (which makes me a fan already!), yet has a creamy texture. 

Snickerdoodle Cheesecake

2 (8 oz.) packages cream cheese
3 eggs, lightly beaten
1 (10 oz.)package shortbread cookies, finely crushed
1 Tsp. sugar
1/4 C butter, melted
1 (8 oz.) carton sour cream
1 C sugar
2 Tbsp. all-purpose flour
2 tsp. vanilla
1/2 tsp. ground cinnamon
1 Tbsp. sugar
1/2 tsp. ground cinnamon

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

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

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

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

Makes 12 servings

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