Cinnamon cookie-inspired cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
1 1/2 cups snickerdoodle cookie crumbs (about 12 cookies)
02 -
2 tablespoons unsalted butter, melted
→ For the Cheesecake Filling
03 -
24 ounces (3 packages) cream cheese, softened to room temperature
04 -
1 cup granulated sugar
05 -
1 cup sour cream, at room temperature
06 -
2 tablespoons all-purpose flour
07 -
2 teaspoons vanilla extract
08 -
1 teaspoon ground cinnamon
09 -
3 large eggs, lightly beaten, at room temperature
→ For the Cinnamon Sugar Topping
10 -
1 tablespoon granulated sugar
11 -
1/2 teaspoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (175°C). In a medium bowl, combine the snickerdoodle cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
02 -
In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy. Add the sour cream, flour, vanilla extract, and ground cinnamon. Continue to mix until well combined. Gradually add the lightly beaten eggs, mixing on low speed until just incorporated. Avoid overmixing to prevent cracking during baking.
03 -
Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula. In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the top of the cheesecake filling. Place the springform pan on a baking sheet to catch any potential drips. Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
04 -
Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to firm up.
05 -
Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the sides of the pan, then remove the sides of the springform pan. Slice and serve chilled. For an extra touch, garnish with a dollop of whipped cream and a light dusting of cinnamon sugar, if desired.
# Notes:
01 -
To make snickerdoodle cookie crumbs, use store-bought snickerdoodle cookies or homemade ones. Place them in a food processor and pulse until fine crumbs form.
02 -
Ensure that the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps achieve a smooth and creamy cheesecake batter.
03 -
To minimize cracking, avoid overmixing the batter after adding the eggs, and do not open the oven door during baking. Allowing the cheesecake to cool gradually can also help prevent cracks.