Recipe of the Month: Snickerdoodle Cheesecake

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.