Snickerdoodle Cheesecake

I have been searching for a good thanksgiving dessert recipe that isn’t too traditional and my husband (that’s going to be hard to get used to) loves both cheesecake and snickerdoodle cookies. So, I thought I would combine the two and see if I could make all of his dessert dreams come true. Below is what I brought for thanksgiving dinner this year. The family loved it, my husband loved it, and while I am not a huge cheesecake fan, it was pretty good. Win, win win! This will be added to the menu for next year, and other holiday parties this year.

  • 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
  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.
  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.
  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.
  4. Bake for 40 to 60 minutes or until 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.

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