Recipes and Cooking Snickerdoodle Cheesecake 4.4 (142) 4 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2012 Print Share Share Tweet Pin Email Prep Time: 25 mins Stand Time: 30 mins Bake Time: 40 mins Cool Time: 2 hrs Chill Time: 4 hrs Total Time: 7 hrs 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 8 ounce packages cream cheese 3 eggs, lightly beaten 1 10 ounce package shortbread cookies, finely crushed 1 tablespoon sugar ¼ cup butter, melted 1 8 ounce carton sour cream 1 cup sugar 2 tablespoon all-purpose flour 2 teaspoon vanilla ½ teaspoon ground cinnamon 1 tablespoon sugar ½ teaspoon ground cinnamon Directions 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. 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. Print Nutrition Facts (per serving) 412 Calories 27g Fat 39g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 412 % Daily Value * Total Fat 27g 35% Saturated Fat 14g 70% Cholesterol 108mg 36% Sodium 310mg 13% Total Carbohydrate 39g 14% Total Sugars 26g Protein 5g Calcium 70.7mg 5% Iron 1.1mg 6% Potassium 101mg 2% Folate, total 12.1mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.