Ingredients
Scale
- 1½ cups snickerdoodle cookie crumbs
- 2 tablespoons unsalted butter
- 24 ounces cream cheese
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon granulated sugar (for topping)
- ½ teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the snickerdoodle cookie crumbs with melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes; remove from oven and let cool.
- In a large mixing bowl, beat together softened cream cheese and sugar until smooth. Add sour cream, flour, vanilla extract, and cinnamon; mix well.
- Gradually incorporate lightly beaten eggs on low speed until just combined.
- Pour filling over the cooled crust and sprinkle with cinnamon sugar topping.
- Bake for 55-65 minutes or until edges are set but center is slightly jiggly.
- Cool in the oven with the door ajar for about an hour; then refrigerate for at least four hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 340
- Sugar: 21g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 90mg