Snickerdoodle Cheesecake

Finished Cheesecake, cooled and ready to serve

Fresh out of the oven Cheesecake on cooling rack

Raw Batter with Cinnamon Sugar Topping

Raw Batter in Spring Form Pan

Prep Time: 20 Minutes | Cook Time: 50 Minutes | Servings: 8

Ingredients:

CRUST

• 3 C Snickerdoodle Cookies, crumbed (about 12 cookies0

• 4 Tbsp Butter, melted

CHEESECAKE

• 16 oz Cream Cheese

• 8 oz Sour Cream

• 1 C Sugar

• 2 Tbsp Unbleached All-Purpose Flour

• 2 tsp Vanilla Extract

• ½ tsp Ground Cinnamon

• 3 Large Eggs, lightly beaten

TOPPING

• 1 Tbsp Sugar

• ½ tsp Ground Cinnamon

Directions:

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.

Chefs Note:

If your grocery store sells a grinder with coarse sugar and cinnamon, use that instead. My grocery has it and it produces a much nicer topping.