Snickerdoodle Cheesecake (Print Version)
# Ingredients:
01 -
1/2 cup melted butter.
02 -
1 teaspoon vanilla extract.
03 -
2 cups sour cream.
04 -
1 teaspoon ground cinnamon.
05 -
3 packages (24 oz) softened cream cheese.
06 -
4 large eggs at room temperature.
07 -
2 cups cinnamon graham cracker crumbs.
08 -
1 1/2 cups cinnamon baking chips.
09 -
1 cup sugar, split.
# Instructions:
01 -
Wrap the pan in foil, grease it, and set up a water bath. Heat your oven to 325°F.
02 -
Mix together the melted butter and the graham crumbs. Press the mixture tightly onto the bottom and sides of the pan.
03 -
Beat the softened cream cheese with 3/4 cup sugar until it’s silky. Add the vanilla and cinnamon. Mix in eggs on a slow setting, then fold in the baking chips. Pour into the prepared crust.
04 -
Bake in the oven for about 70 to 80 minutes. Let it cool for 10 minutes, take off the foil, and cool for another hour. Refrigerate it overnight.
05 -
Combine the remaining sugar with the sour cream and spread it on the chilled cheesecake.
# Notes:
01 -
A water bath helps stop cracks.
02 -
Needs a full chill overnight.
03 -
Skip the topping if you plan to freeze.
04 -
Always use ingredients at room temperature.
05 -
Wrap the pan super tight with foil.
06 -
Great dessert for celebrations.