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| − | Makes: 1 cake
| + | A really good answer, full of rataonility! |
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| − | Active Time: 25 minutes
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| − | Total Time: 7 hours 35 minutes
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| − | From: http://www.bhg.com/recipe/snickerdoodle-cheesecake/
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| − | =Ingredients=
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| − | 2 8 ounce packages cream cheese
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| − | 3 eggs, lightly beaten
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| − | 1 10 ounce package shortbread cookies, finely crushed
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| − | 1 tablespoon sugar
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| − | 1/4 cup butter, melted
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| − | 1 8 ounce carton sour cream
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| − | 1 cup sugar
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| − | 2 tablespoons all-purpose flour
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| − | 2 teaspoons vanilla
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| − | 1/2 teaspoon ground cinnamon
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| − | 1 tablespoon sugar
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| − | 1/2 teaspoon ground cinnamon
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| − | =Directions=
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| − | == Step 1 ==
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| − | 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.
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| − | == Step 2 ==
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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.
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| − | == Step 3 ==
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| − | 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.
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| − | == Step 4 ==
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| − | 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.
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Revision as of 21:51, 8 July 2015
A really good answer, full of rataonility!
