Snickerdoodle Cheesecake

Snickerdoodle Cheesecake Crust:

1 and 1/2 cups crushed cinnamon graham crackers

1/4 cup melted butter

Preheat the oven to 325 degrees. Combine the crushed cinnamon graham crackers and melted butter. Press firmly onto the bottom of a 9 inch spring form pan. Refrigerate while you prepare the filling.

Filling:

3 (8 ounce) packages of cream cheese, softened

1 cup granulated sugar (divided)

1 and 1/2 cups sour cream (divided)

3 tablespoons flour

2 teaspoons vanilla

3 eggs at room temperature

1 and 1/2 cups cinnamon chips

2 teaspoons cinnamon

With an electric mixer on medium speed, beat the cream cheese until fluffy. Blend in 3/4 cup sugar, 1/2 cup sour cream, flour, and vanilla until well mixed.

Add the eggs one at a time, beating just until blended in. Stir the cinnamon chips into the cream cheese batter and pour the batter over crust. Bake at 325 degrees for 45 minutes or until center is almost set.

Mix together 1/4 cup sugar, 1 cup sour cream, and cinnamon. Spread this over cheesecake and bake 10 more minutes.

Remove from oven and loosen the cake from the pan without removing the rim. Cool on a rack to room temperature then refrigerate for at least 4 hours.

Remove the rim of the pan before serving.

Serves 14.

Snickerdoodle Cheesecake-->Best Cheesecake Recipes