Snickerdoodle Cheesecake (Print Version)
# Ingredients:
01 -
2 cups of crumbs from cinnamon graham crackers.
02 -
1/2 cup of melted butter.
03 -
Three 8-ounce packs of softened cream cheese.
04 -
1 cup sugar, split into portions.
05 -
1 tsp cinnamon, ground.
06 -
1 tsp pure vanilla extract.
07 -
Four large eggs, brought to room temp.
08 -
1 1/2 cups of cinnamon-flavored baking chips.
09 -
2 cups sour cream, not low-fat.
# Instructions:
01 -
Coat a 9-inch springform pan with grease, wrap foil tightly around it, and set it in a water bath. Heat your oven to 325°F.
02 -
Combine melted butter with graham cracker crumbs evenly. Firmly press the mixture into the pan’s base and up its sides.
03 -
Blend cream cheese with 3/4 cup of sugar until lump-free. Stir in cinnamon and vanilla. Gradually beat in eggs on low speed. Then, fold in the cinnamon baking chips and pour the batter over the crust.
04 -
Cook in the oven for around 70 to 80 minutes. Let it sit for 10 minutes, unwrap foil, and let it rest another hour. Refrigerate overnight for the best results.
05 -
Stir the remaining sugar into sour cream and spread it across the chilled dessert.
# Notes:
01 -
Water bath helps stop cracking.
02 -
Needs to chill all night long.
03 -
Topping can be skipped if freezing.
04 -
Use ingredients at room temp.
05 -
Foil wrapping keeps it leak-proof.
06 -
Ideal for celebrations or parties.