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
Snickerdoodle Cheesecake Recipe photo by Taste of Home
2 cups cinnamon graham cracker crumbs (about 14 whole crackers)
1/2 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
1 cup sugar, divided
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 large eggs, room temperature, lightly beaten
1-1/2 cups cinnamon baking chips
2 cups sour cream
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 side 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.