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Snickerdoodle Cheesecake Recipe

   
 

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     Snickerdoodle Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   12

Ingredients
2, 8oz packages cream cheese
3 eggs, lightly beaten
10 oz package shortbread cookies, finely crushed
1 tbsp sugar
1/4 cup butter, melted
8 oz sourt cream
1 cup sugar
2 tbsp flour
2 tsp vanilla
 
1/2 tsp ground cinnamon
1 tbsp sugar
1/2 tsp ground cinnamon

Instructions
Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350. For crust, in medium bowl stir together crushed cookies and 1 tbsp guar. Stir in melted butter until combined. Press mixture onto bottom and 1.5 inches up sides of a 9 inch springform pan.
In a large mixing bowl, beat together cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 tsp cinnmaon with electric mixer on medium speed until smooth. Stir in eggs.
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.
Bake 40-50 minutes or until a 2.5 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.


Originally Submitted
4/22/2014





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