Revision as of 13:49, 28 December 2013

Makes: 1 cake

Active Time: 25 minutes

Total Time: 7 hours 35 minutes

From: http://www.bhg.com/recipe/snickerdoodle-cheesecake/

Ingredients

2 8 ounce packages cream cheese

3 eggs, lightly beaten

1 10 ounce package shortbread cookies, finely crushed

1 tablespoon sugar

1/4 cup butter, melted

1 8 ounce carton sour cream

1 cup sugar

2 tablespoons all-purpose flour

2 teaspoons vanilla

1/2 teaspoon ground cinnamon

1 tablespoon sugar

1/2 teaspoon ground cinnamon

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.