I would like to introduce you to my new favorite cheesecake flavor: Snickerdoodle Cheesecake
INGREDIENTS:
CUTTING:
10 ounces of butter cookies, finely crushed or ground in a food processor (I used gluten-free sugar cookies)
1 tablespoon of white granulated sugar
1/4 cup (4 tablespoons) butter, melted
FILLING:
Two 8-ounce packs of cream cheese (I used low-fat), at room temperature.
One 8-ounce carton of sour cream
1 cup of white granulated sugar
2 tablespoons Gold Medal® All-Purpose Flour (or gluten-free flour mixture)
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs, lightly beaten
TOPPING:
1 tablespoon of white granulated sugar mixed with 1/2 teaspoon of cinnamon
DIRECTIONS:
- Preheat oven to 350 degrees F.
- Prepare the crust:
In a medium bowl, stir together cookie crumbs and sugar. Add melted butter and mix until blended. Press the crust on the bottom and 1 1/2 inches on the sides of a 9-inch pan. - Prepare filling: In a large bowl, use an electric mixer to combine cream cheese, sour cream, sugar, flour, vanilla and cinnamon, and mix until smooth. Then, mix it with the eggs. Pour the filling into the frying pan, spreading it evenly. Sprinkle with the sugar and cinnamon. Place the pan in a shallow baking pan.
- Bake for 40 to 50 minutes or until an area of 2 1/2 inches around the outside edge appears established when gently shaken. 5. Cool in the wire rack baking pan for at least 20 minutes, then use a knife to loosen the crust from the sides of the pan. Cool for 30 more minutes and then remove the sides of the mold. Cool the cheesecake completely, then cover and cool for at least 4 hours before serving.