Ingredients
Scale
For the Snickerdoodle Crust:
- 2 cups snickerdoodle cookie crumbs (about 20 cookies, crushed)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
For the Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Prepare the Crust:
- Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Combine cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.
Make the Cheesecake Filling:
- Beat the cream cheese in a large mixing bowl until smooth. Add granulated sugar and continue beating until well combined.
- Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla extract and sour cream.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake:
- Mix cinnamon and sugar for the topping in a small bowl. Sprinkle half of this mixture over the cheesecake filling.
- Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Remove from the oven, sprinkle with the remaining cinnamon-sugar topping, and let it cool completely at room temperature.
Chill:
- Refrigerate the cheesecake for at least 4 hours, or overnight, until it’s thoroughly chilled and set.
Serve:
- Before serving, carefully run a knife around the edges of the pan to loosen the cheesecake, then release and remove the springform pan’s sides.
- Slice and serve chilled. For clean slices, dip the knife in hot water and wipe it dry between cuts.