Snickerdoodle Cheesecake | Faceitwelovetoeat

faceitwelovetoeat · 2020-12-10T03:59:16.300Z

I am Baker INGREDIENTS SNICKERDOODLE CRUST • 1 1/2 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 • 1/2 teaspoon ground cinnamon • 3 large eggs, lightly beaten CINNAMON SUGAR TOPPING • 1 tablespoon granulated sugar • 1/2 teaspoon ground cinnamon INSTRUCTIONS 1. Preheat oven to 350°F. SNICKERDOODLE CRUST 1. 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. 2. 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. Set aside. SNICKERDOODLE CHEESECAKE 1. In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and 1/2 teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs. 2. Pour the cream cheese mixture into the crust-lined pan, spreading evenly. CINNAMON SUGAR TOPPING 1. In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle with cinnamon-sugar mixture. 2. Bake for 40 to 50 minutes or until cheesecake is dark brown. Cool in pan on a wire rack for 15 minutes. 3. Cover and chill for at least 4 hours before serving

I am Baker

INGREDIENTS

SNICKERDOODLE CRUST

1 1/2 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
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten

CINNAMON SUGAR TOPPING

1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

INSTRUCTIONS

Preheat oven to 350°F.

SNICKERDOODLE CRUST

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.
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. Set aside.

SNICKERDOODLE CHEESECAKE

In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and 1/2 teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs.
Pour the cream cheese mixture into the crust-lined pan, spreading evenly.

CINNAMON SUGAR TOPPING

In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle with cinnamon-sugar mixture.
Bake for 40 to 50 minutes or until cheesecake is dark brown. Cool in pan on a wire rack for 15 minutes.
Cover and chill for at least 4 hours before serving