Rating: 4.5 stars
142 Ratings
  • 5 star values: 95
  • 4 star values: 22
  • 3 star values: 13
  • 2 star values: 6
  • 1 star values: 6

Mash-up dessert alert! Combine a classic, creamy cheesecake recipe with the warm spices and sugary goodness of a snickerdoodle recipe in this delicious treat.

Source: Better Homes and Gardens

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Read the full recipe after the video.

Recipe Summary test

prep:
25 mins
stand:
30 mins
bake:
40 mins
cool:
2 hrs
chill:
4 hrs
total:
6 hrs 95 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 1-1/2 inches up the sides of a 9-inch springform pan.

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  • 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.

  • 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.

  • 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.

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

412 calories; fat 27g; cholesterol 108mg; saturated fat 14g; carbohydrates 39g; mono fat 6g; poly fat 1g; sugars 26g; protein 5g; vitamin a 777.4IU; riboflavin 0.2mg; niacin equivalents 0.2mg; folate 12.1mcg; vitamin b12 0.2mcg; sodium 310mg; potassium 101mg; calcium 70.7mg; iron 1.1mg.
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