Description
A delicious blend of snickerdoodle cookies and creamy cheesecake.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- 1/3 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup sour cream
- ½ cup all-purpose flour
- ¼ tsp salt
Instructions
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press mixture into the bottom of a springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in vanilla, cinnamon, sour cream, flour, and salt.
- Pour filling over crust.
- Bake for 50-60 minutes or until set.
- Let cool, then refrigerate for at least 4 hours.
- Serve chilled.
Notes
- Use room temperature ingredients for best results.
- Top with whipped cream if desired.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: snickerdoodle cheesecake, dessert, cheesecake recipe