Snickerdoodle Cheesecake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tsp Cinnamon, ground
  • 18 tbsp Sugar
  • 2 tsp Vanilla

• Snacks

  • 1 10 ounce package Shortbread cookies

• Dairy

  • 1/4 cup Butter
  • 2 8 ounce packages Cream cheese
  • 1 8 ounce carton Sour cream

Found on bhg.com

Description

Directions

• 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. 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. 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. 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.

Nutrition