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If you're a fan of desserts that combine classic flavors into a delectable treat, the Snickerdoodle Cheesecake Delight is a must-try. This delightful dessert brings together the nostalgic taste of snickerdoodle cookies and the creamy richness of cheesecake, creating an irresistible combination that is sure to please any palate. The soft, cinnamon-sugar-coated cookie base complements the smooth, velvety cheesecake filling, making it a unique addition to your dessert repertoire.

Snickerdoodle Cheesecake

Discover the bliss of Snickerdoodle Cheesecake Delight, a luscious dessert that fuses the beloved flavors of soft snickerdoodle cookies with creamy cheesecake. Perfect for any occasion, this recipe brings together a cinnamon-sugar cookie crust and a velvety filling, creating a treat that's visually stunning and delicious. Whether you’re hosting a gathering or satisfying a sweet tooth, this cheesecake is sure to impress! #Cheesecake #Desserts #Snickerdoodles #Baking #SweetTreats #RecipeIdeas
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Ingredients
  

For the crust:

1 ½ cups Snickerdoodle cookie crumbs (about 20 cookies)

½ cup unsalted butter, melted

2 tablespoons granulated sugar

1 teaspoon cinnamon

For the cheesecake filling:

24 oz (3 packages) cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

½ cup sour cream

1 teaspoon ground cinnamon

For the topping:

1 cup whipped cream

¼ cup Snickerdoodle cookie crumbs

A sprinkle of cinnamon

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix the Snickerdoodle cookie crumbs, melted butter, sugar, and cinnamon until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 8-10 minutes until set, then let it cool while you prepare the filling.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until well incorporated.

      Add the eggs: One at a time, add the eggs, mixing just until combined. Make sure not to overmix. Then, add in the sour cream and ground cinnamon, mixing until everything is fully blended.

        Bake the cheesecake: Pour the cheesecake filling over the cooled crust. Bake in the preheated oven for 55-65 minutes or until the edges are set and the center has a slight jiggle. Turn off the oven and crack the door open for 1 hour to cool gradually.

          Chill: After cooling, refrigerate the cheesecake for at least 4 hours or overnight to set properly.

            Serve: Once chilled, remove the cheesecake from the springform pan. Top with whipped cream, a sprinkle of cinnamon, and the additional Snickerdoodle cookie crumbs.

              Enjoy: Slice into wedges and serve your decadent Snickerdoodle Cheesecake to family and friends!

                Prep Time: 25 min | Total Time: 8 hours (including chilling) | Servings: 10-12