Snickerdoodle Cheesecake (Print Version)
# Ingredients:
01 -
1/2 cup melted butter.
02 -
2 cups ground cinnamon graham crackers.
03 -
1 teaspoon vanilla essence.
04 -
3 packages (24 oz total) softened cream cheese.
05 -
1 1/2 cups cinnamon-flavored baking chips.
06 -
1 teaspoon powdered cinnamon.
07 -
4 large eggs, room temperature.
08 -
2 cups smooth sour cream.
09 -
1 cup sugar, split into portions.
# Instructions:
01 -
Wrap a 9-inch springform in foil, grease it nicely, and set it in a water bath. Heat the oven to 325°F beforehand.
02 -
Stir together melted butter and the cinnamon graham crumbs. Firmly press this mix into the pan's bottom and on the sides.
03 -
Whip the cream cheese with 3/4 cup of sugar till smooth. Blend in the cinnamon spice and vanilla. Add eggs slowly, keeping speed low. Gently fold in the cinnamon baking chips, then pour it all onto the crust.
04 -
Put in the oven for 70-80 minutes. Let it cool for 10 minutes; then remove the foil. Let it cool for another hour, and refrigerate it overnight.
05 -
Combine the last bit of sugar with sour cream, stirring it well. Spread this mix over the chilled dessert.
# Notes:
01 -
Cracking is avoided using a water bath.
02 -
Needs overnight refrigeration.
03 -
Skip topping to freeze it easily.
04 -
Start with ingredients at room temperature.
05 -
Wrap your pan snug with foil.
06 -
Great choice for big events.