Snickerdoodle Cheesecake (Print Version)
# Ingredients:
01 -
32 ounces of softened cream cheese.
02 -
1 and 1/2 cups of white sugar.
03 -
A tablespoon of ground cinnamon.
04 -
A tablespoon of vanilla.
05 -
Three large eggs.
06 -
One extra egg yolk.
07 -
A cup of sour cream.
08 -
Two tablespoons of cornstarch.
09 -
1/2 cup of heavy cream.
10 -
18 cinnamon-flavored graham cracker sheets.
11 -
3 tablespoons of sugar for the crust.
12 -
1/2 teaspoon of cinnamon for the crust.
13 -
8 tablespoons of melted salted butter.
14 -
A pinch of salt.
15 -
2 cups of heavy cream for the topping.
16 -
1/2 cup of sugar for the topping.
17 -
Four to five snickerdoodle cookies.
# Instructions:
01 -
Turn the oven to 325°F. Crush the graham crackers into a fine texture. Stir them together with the sugar, cinnamon, and melted butter.
02 -
Push the crust mixture firmly into a springform pan’s base and along the sides. Bake for 12 minutes, then let it cool completely.
03 -
Mix the cream cheese and sugar until creamy. Beat in the eggs one at a time. Then combine the cinnamon, sour cream, heavy cream, cornstarch, and vanilla.
04 -
Boil six cups of water. Put the cheesecake on the middle rack with the water bath underneath.
05 -
Bake for an hour and 15 minutes. After turning off the heat, crack the door open and cool it for 30 minutes. Bring it to room temperature before chilling for at least 4 hours.
06 -
Crush the cookies into crumbs. Whip the heavy cream with sugar until peaks are firm. Gently combine with the cookie crumbs.
07 -
Spread or pipe the whipped cream onto the cooled cheesecake. Sprinkle leftover crumbs on top to finish.
# Notes:
01 -
Cookies can be homemade or store-bought.
02 -
Chill overnight for the best texture.
03 -
The water bath helps avoid cracks.