
How To Make Snickerdoodle Cheesecake
This snickerdoodle cheesecake is a sweet treat made with a sweet and salty crust with a creamy cheesecake filling and a dash of cinnamon sugar on top.
Serves:
Ingredients
- sugar cookie dough,refrigerated, 1 log
- 3tbspcinnamon sugar,plus more for garnish
- 8ozcream cheese,(3 blocks) softened
- 1cupgranulated sugar
- ¼cupsour cream
- 3large eggs
- 2tsppure vanilla extract
- ¼tspground cinnamon
- pinchkosher salt
- vanilla frosting
Instructions
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Preheat oven to 350 degrees F and grease an 8-inch springform pan with cooking spray.
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In a large bowl, combine cookie dough and cinnamon sugar and stir until evenly incorporated. Press about half of the dough into the bottom of the springform pan.
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In another large bowl, beat the cream cheese until smooth. Add sugar and sour cream and beat until light and fluffy.
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Add eggs one at a time, beating well between each addition. Stir in vanilla, cinnamon, and salt.
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Pour batter over the cookie dough crust. Bake until slightly jiggly in the center for about 1 hour.
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Turn off the oven and open the door slightly to let the cheesecake cool for about 1 hour. Then refrigerate until completely cool, at least 4 hours, and up to overnight.
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Roll remaining dough into small balls (about a tablespoon) then flatten slightly.
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Place on a baking sheet and bake until starting to turn golden around the edges for about 10 minutes. Transfer to a cooling rack to cool completely.
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Before serving, sprinkle the top of the cheesecake with more cinnamon sugar.
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Using a large star tip, pipe frosting around the edges of the cheesecake then garnish with snickerdoodle cookies.
Nutrition
- Calories:Ā 204.60kcal
- Fat:Ā 10.33g
- Saturated Fat:Ā 5.51g
- Trans Fat:Ā 0.01g
- Monounsaturated Fat:Ā 2.80g
- Polyunsaturated Fat:Ā 0.66g
- Carbohydrates:Ā 25.10g
- Fiber:Ā 0.03g
- Sugar:Ā 24.76g
- Protein:Ā 3.35g
- Cholesterol:Ā 83.74mg
- Sodium:Ā 158.33mg
- Calcium:Ā 37.96mg
- Potassium:Ā 62.11mg
- Iron:Ā 0.38mg
- Vitamin A: 117.14µg
- Vitamin C:Ā 0.05mg
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