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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
Ingredients
- 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
Directions
- 1. 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.
- 2. Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan.
- 3. 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.
- 4. 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.
- 5. Remove rim from pan. Mix sour cream and remaining sugar; spread over cheesecake.
Nutrition Facts
1 piece: 513 calories, 35g fat (19g saturated fat), 112mg cholesterol, 343mg sodium, 42g carbohydrate (33g sugars, 1g fiber), 8g protein.
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