Recipe – Snickerdoodle Cheesecake

IMG_0481I was recently flipping through a magazine that overall didn’t interest me.  I kept going, knowing that eventually I would run into the recipe section.  Most of the recipes were beyond a level of effort that I care to put into a meal for myself, but then I came across this one: snickerdoodle cheesecake.  I briefly glanced at the ingredients and knew it was something I needed to make.  

When I went to the store to pick up the ingredients, I wasn’t entirely sure what I would find for shortbread cookies since I don’t typically buy them.  Luckily Keebler’s has a package of plain shortbread cookies.  It was just over 11 oz, so I may have sampled a couple and hoped it would help even it out to about the 10 oz the recipe called for.
IMG_0471I don’t know why, but I still don’t own a food processor.  I’ve never bothered buying one yet, so to crush up the cookies, I broke them into smaller pieces and then put them in a gallon zip lock.  I did this in 2 batches.  I then took a rolling pin and rolled it over the bag until the cookies were sufficiently crushed.

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Mixing the rest of the ingredients for the filling was simple enough.  I followed the recipe’s suggestion of letting the cream cheese and eggs sit out at room temp for 30 minutes prior to baking.  I didn’t think the cinnamon and sugar topping was going to be enough, but it turned out to be plenty.

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The baking time suggests 40-50 minutes so I decided to go with 45 minutes.  It seemed to be the perfect amount of time for my oven.  The recipe says to place the springform pan in a baking pan.  I placed it on a cookie sheet which turned out to be a good thing since some juices came out during baking.  The cooling directions got a little tedious and I did end up with a large crack in the top of it.  Oh well, it still tastes great!  It did end up being about 45 minutes before I took the outside of the pan off from around the sides.

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Recipe for Snickerdoodle Cheesecake:

2 8-oz packages of cream cheese
3 eggs, lightly beaten
1 10-oz package shortbread cookies, finely crushed
1 TBS sugar
1/4 cup butter, melted
1 8-oz carton sour cream
1 cup sugar
2 TBS all-purpose flour
2 tsp vanilla
1/2 tsp ground cinnamon
1 TBS sugar
1/2 tsp ground cinnamon

1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350. For crust, in a medium bowl stir together crushed cookies and 1 TBS sugar. Stir in melted butter until combined. Press mixture onto bottom and 1 1/2 inches up sides of a 9-inch springform pan.

2. In a large mixing bowl beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 tsp cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.

3. In a small bowl stir together 1 TBS sugar and 1/2 tsp cinnamon. Pour cream cheese mixture into pan, spreading evenly. Sprinkle with cinnamon sugar mixture. Place springform pan in a shallow baking pan.

4. Bake 40 to 50 minutes or until a 2 1/2 inch area around outside edge appears set when gently shaken. Cool in springform pan on wire rack 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill at least 4 hours before serving. Makes 12 servings.

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