Snickerdoodle Cheesecake

Snickerdoodle Cheesecake

Nothing can entirely replace the aroma of cinnamon wafting through your kitchen. This Snickerdoodle Cheesecake is a delicious blend of sweet cinnamon and silky smooth cream cheese. To make this even more unique, the crust is one hundred percent buttery sweet cinnamon and sugar.

Home is where the heart is. The older I get, the more I truly understand what that saying means. It isn’t the house you grew up in or your hometown that you may have ventured away from. Instead, you start to realize that this phrase describes the unique mosaic of memories you have created. Each memory has left an undeniable fingerprint on you. Memories of arriving at a vibrant house, with kids running around playing with cousins, as we crowd in a kitchen overseeing a multitude of family favorites being prepared. Laughter and stories fill the air as you connect with those you haven’t seen in months. Each thought transports you back and reminds you why you love the holidays. This year we’re creating memories with cheesecakes for Christmas.

This recipe is sponsored by Imperial Sugar. However, all opinions and recipe creation are my own. Thank you for checking out this recipe.

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Ingredients

For the Crust:

• 10 oz. shortbread cookies, finely crushed
• ⅓ c. salted butter, melted
• 1 Tbsp. Imperial Sugar granulated sugar
• 1 tsp. ground cinnamon

For the Filling:

• 2-8 oz. packages cream cheese, room temperature
• 1-8 oz. sour cream, room temperature
• 1 c. Imperial Sugar granulated sugar
• 1 tsp. ground cinnamon
• 2 Tbsp. all-purpose flour
• 2 tsp. vanilla
• 3 eggs, room temperature & slightly beaten
• 1 Tbsp. Imperial Sugar granulated sugar
• ½ tsp. ground cinnamon

Instructions

1. Preheat oven to 325°.

2. In a medium bowl, stir together crushed cookies, a tablespoon of sugar, and a teaspoon of cinnamon. Stir in melted butter until combined. Press mixture firmly on the bottom and about one and a half inch up sides of a 9-inch springform pan. Set aside.

3. In a large mixing bowl, beat cream cheese and sour cream until smooth. Add a cup of sugar, cinnamon, flour, and vanilla and beat on medium speed until smooth. Stir in eggs.

4. In a small bowl, stir together 1 Tbsp. sugar and ½ tsp. cinnamon.

5. Pour the cream cheese mixture into the springform pan, spreading evenly. Sprinkle over the top the cinnamon-sugar mixture.

6. Place the springform pan in a shallow baking pan.

7. Bake for 50-55 minutes or until a 2½-inch area around the outside edge appears set when gently shaken.

8. Turn off the oven. Leave the cheesecake in the oven for 30 minutes with the door closed. Do not open the door. After 30 minutes, crack the oven door and leave the cheesecake in for another 30 minutes. This cooling process helps to prevent cracking.

9. Remove from the oven and cool in the springform pan on a wire rack for 15 minutes.

10. Using a butter knife, loosen the crust from the side of the pan. Cool for 30 minutes before removing the side of the pan.

11. Allow cheesecake to cool completely on the wire rack, cover, and chill at least 4 hours before serving.