Twist on Classic Cheesecake: Snickerdoodle Flavor!
If you like snickerdoodle cookies, then you're going to love our easy cheesecake recipe that has all the goodness of the classic cookie. Watch as our editor Hali shows you the secret to cheesecake that won't crack, no water bath needed!
With a pat in the pan cookie crust and a vanilla cinnamon filling that says snickerdoodle in every bite, this is an unforgettable take on your classic cheesecake. In a medium bowl, stir together one 10-ounce package of short bread cookies that have been finely crushed, one tablespoon of sugar, and a quarter cup of melted butter. Stir until combined. Press the cookie mixture into the bottom in about 1-1/2 inches up the side of a 9-inch springform pan. Next, beat together two 8-ounce packages of softened cream cheese, 8 ounces of sour cream, one cup of sugar, two tablespoons of flour and 1/2 teaspoon of cinnamon. With an electric mixer on medium speed, beat until smooth. Stir in a three lightly beaten eggs that have been brought to room temperature. Pour the cream cheese mixture into the crossline pan. In a small bowl, stir together one tablespoon sugar and half teaspoon cinnamon. Sprinkle this mixture over the filling then place the springform pan in a shallow baking pan. Bake the cheesecake in a 350 degree oven for 40 to 50 minutes. Transfer to a wire rack and cool 15 minutes. Using a small sharp knife, loosen the crust from the sides of the pan. Cool for an additional 30 minutes before releasing the sides of the pan. Let cool completely. Cover and chill for at least four hours before serving. And there you have it, a delicious cheesecake with a cinnamon sugar twist.
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