Ingredients
Snickerdoodle Crust
- 1 ½ cups snickerdoodle cookie crumbs, about 12 cookies
- 2 tablespoons butter, melted
Snickerdoodle Cheesecake
- 2 packages (16 total ounces) cream cheese, room temperature
- 8 ounces sour cream
- 1 cup (200g) granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs, lightly beaten
Cinnamon Sugar Topping
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
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Preheat oven to 350°F.
Snickerdoodle Crust
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Add the melted butter to the snickerdoodle cookie crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If you are using store-bought cookies, you may need to add more butter.
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Pour the coated snickerdoodle crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter.
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Bake for 10 minutes at 350°F. While baking, prepare the topping and filling.
Cinnamon Sugar Topping
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In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Set aside until you have made the filling.
Snickerdoodle Cheesecake Filling
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In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and ½ teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs.
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After the crust has baked for 10 minutes, pour the cream cheese mixture into the pan, spreading evenly with a spoon or off-set spatula.
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Sprinkle the cinnamon sugar topping over the filling as evenly as possible.
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Bake for 40-50 minutes or until the cheesecake is dark brown and does not giggle aggressively in the center. Remove from the oven and cool in the pan on a wire rack for 15 minutes.
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Cover and chill for at least 4 hours before serving.