Ingredients
Scale
- 1½ cups snickerdoodle cookie crumbs (about 12 cookies)
- 2 tablespoons unsalted butter, melted
- 24 ounces (3 packages) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten, at room temperature
- 1 tablespoon granulated sugar (for topping)
- ½ teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 325°F (165°C).
- In a bowl, mix snickerdoodle cookie crumbs and melted butter until well combined. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool.
- In another bowl, beat softened cream cheese and granulated sugar until creamy. Add sour cream, flour, vanilla extract, and cinnamon; mix until combined.
- Gradually add lightly beaten eggs on low speed until just incorporated.
- Sprinkle the topping mixture (sugar and cinnamon) over the cheesecake filling. Bake for 55-65 minutes or until the center is set but slightly jiggly.
- Cool before refrigerating for at least 4 hours or overnight.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg