Ingredients
Scale
- 1½ cups snickerdoodle cookie crumbs (about 12 cookies)
- 2 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten, at room temperature
- 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 snickerdoodle cookie crumbs with melted butter until coated. Press into the bottom of a springform pan and bake for 10 minutes.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, flour, vanilla, and cinnamon; mix well. Gradually add eggs on low speed until just incorporated.
- Pour filling over the crust; sprinkle with cinnamon-sugar topping. Bake for 55-65 minutes until slightly jiggly in the center.
- Cool, then refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (119g)
- Calories: 410
- Sugar: 31g
- Sodium: 320mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 102mg