1 - 10 oz package shortbread cookies, finely crushed
1 Tbsp sugar
1/4 cup butter, melted
1 - 8 oz carton sour cream
1 cup sugar
2 Tbsp all-purpose flour
2 tsp vanilla
1/2 tsp ground cinnamon
1 Tbsp sugar
1/2 tsp ground cinamon
Instructions
1. Allow cream cheese and eggs to stand at room temperature 30 minutes. Meanwhile, pre heat oven to 350 degrees. For crust, in a medium bowl stir together crushed cookies and 1 Tbsp sugar. Stir in melted butter until combined. Press ,mixture onto bottom and 1 1/2 inches up sides of a 9 inch spring form 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 Tbsp 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 spring form pan on wire rack 15 minutes. Using a knife, loosen crust from sides of pan. Cool 30 minutes more. Remove sides of pan; col cheesecake completely on wire rack. Cover and chill at least 4 hours before serving.
Serving
Suggestions
each serving- 412 Cal, 27 g fat, 108 mg chol, 310 mg sodium, 39 g carb, 5 g pro
Originally Submitted
10/26/2013
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