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Snickerdoodle Cheesecake

Cheesecake for people who think plain cheesecake is boring. Using actual snickerdoodle cookies for the crust instead of graham crackers changes everything.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 4 hours
Total Time: 5 hours 10 minutes

Ingredients

  • 1 1/2 cups snickerdoodle cookie crumbs about 12 cookies
  • 2 tablespoons unsalted butter melted
  • 2 packages 16 ounces total cream cheese, room temperature
  • 1 cup sour cream
  • 3/4 cup white sugar
  • 3 tbsp AP flour
  • 2 tsp vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 large eggs lightly beaten
  • 1 tbsp white sugar
  • 1/2 tsp ground cinnamon

Instructions

  • Heat oven to 350F.
  • Mix cookie crumbs with melted butter until mixture holds when squeezed.
  • Press mixture into 9-inch springform pan, packing firmly with flat-bottomed glass.
  • Bake crust 10 minutes.
  • Mix 1 tbsp sugar with 1/2 tsp cinnamon for topping; set aside.
  • Beat cream cheese, sour cream, 3/4 cup sugar, flour, vanilla, and 1 tsp cinnamon until smooth.
  • Add eggs gradually on low speed, mixing just until combined.
  • Pour filling over hot crust.
  • Sprinkle cinnamon-sugar mixture on top.
  • Bake 40-50 minutes until edges set and center slightly wobbles.
  • Cool on rack 15 minutes.
  • Refrigerate minimum 4 hours or overnight.
  • Run knife around edge before removing springform ring.