Oh, my. I love Snickerdoodle cookies so when I saw this recipe on Facebook, I knew I would have to try it. I still haven’t gotten the chance. (Maybe I’ll make it at Thanksgiving.) But, it is Snickerdoodles – what could be bad about that? This recipe comes from http://www.iambaker.net where they too love their Snickerdoodles. She even suggests her Snickerdoodle cookie recipe for the crust. She suggests 1/2 the recipe as you only need 12 cookies for the crust.
Ingredients
Crust
1 1/2 cups crushed Snickerdoodle Cookies (about 12)
2 T. melted butter
Cheesecake
2 – 8 o.z packages of cream cheese, softened
8 oz. sour cream
1 cup sugar
2 T. flour
2 t. vanilla extract
1/2 t. ground cinnamon
3 large eggs, lightly beaten
Topping
1 T. sugar
1/2 t. ground cinnamon
Directions
Pre-heat oven to 350 degrees.
In bowl, mix cookie crumbs and melted butter well. (If using store-bought cookies instead of using the recipe above, you may need a little more butter to get the cookie crumbs to stick together.) Pour mixture into 9-inch springform pan. Pat them flat with your hand and then the bottom of a glass. Set aside.
In a large mixing bowl, beat cream cheese, sour cream, sugar, flour, vanilla, and cinnamon with an electric mixer until smooth. Stir in eggs. Pour mixture over crust, spreading evenly.
In a small bowl, mix sugar and cinnamon. Sprinkle on top of cheesecake. Bake 40-50 minutes or until cheesecake is dark brown. Let it cool in the pan on a wire rack for 15 minutes. Cover cheesecake and chill in the refrigerator for at least four hours before serving.
If you are looking for an apple pie recipe for this holiday season, give this one a try. I don’t know where I got this recipe but it is a good one with a couple of twists on the crust. Instead of a rolled traditional crust, this pie features a pat-in-the-pan cookie nut crust. However, the recipe for the crust as written always produces way more crust than needed.
Into Another World 