Snickerdoodle Cheesecake

65 users rated this recipe an average rating of 4.0
  • Makes: 12 servings
  • Prep: 25 mins
  • Stand: 30 mins
  • Bake: 40 mins 350°F
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Snickerdoodle Cheesecake
8 ounce packages cream cheese
eggs, lightly beaten
10 ounce package shortbread cookies, finely crushed
tablespoon sugar
8 ounce carton sour cream
cup sugar
tablespoons all-purpose flour
teaspoons vanilla
teaspoon ground cinnamon
tablespoon sugar
teaspoon ground cinnamon
  1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees 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 1-1/2 inches up the sides of a 9-inch springform pan.
  2. In a large mixing bowl beat cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.
  3. In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Pour cream cheese mixture into crust-lined pan, spreading evenly. Sprinkle with cinnamon-sugar mixture. Place springform pan in a shallow baking pan.
  4. Bake for 40 to 50 minutes or until a 2-1/2-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 sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours before serving.
From the Test Kitchen
Test Kitchen Tip:

Another time, vary the topping for the cheesecake. Instead of sprinkling with the cinnamon-sugar before baking, stir together 1 tablespoon powdered sugar and 1 teaspoon ground cinnamon; sprinkle over the cooled cheesecake before serving.

Nutrition Facts (Snickerdoodle Cheesecake)
    Per serving:
  • 412 kcal cal.,
  • 27 g fat
  • (14 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 108 mg chol.,
  • 310 mg sodium,
  • 39 g carb.,
  • 0 g fiber,
  • 26 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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