Snickerdoodle Cheesecake Recipes
SNICKERDOODLE CHEESECAKE
My maternal grandmother preferred sewing and quilting to cooking and baking, but there were some things that she cooked and baked really well. She was the only person I knew who made snickerdoodles, simple but yummy cookies that I've always enjoyed. Since cheesecake is my very favorite dessert, I couldn't resist coming up with one that re-creates those flavors. I think of my grandmother each time I make it! Sometimes I'll drizzle the slices with maple syrup. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese and 3/4 cup sugar until smooth. Beat in cinnamon and vanilla. Add eggs; beat on low speed just until blended. Fold in baking chips. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Mix sour cream and remaining sugar; spread over cheesecake.
Nutrition Facts : Calories 513 calories, Fat 35g fat (19g saturated fat), Cholesterol 112mg cholesterol, Sodium 343mg sodium, Carbohydrate 42g carbohydrate (33g sugars, Fiber 1g fiber), Protein 8g protein.
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