Snickerdoodle Cheesecake with Cookie Crust
Enjoy this creamy Snickerdoodle Cheesecake with a cookie crust and cinnamon sugar topping. The perfect blend of classic cookies and rich cheesecake in one delicious dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at recipesfives.com.
Cooking tools:
- Springform pan
- Roasting pan
- Hand mixer
- Aluminum foil
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Refrigerator
Ingredients
- 1 1/2 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
- 1/2 teaspoon ground cinnamon
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