Ingredients
Scale
- 1½ cups snickerdoodle cookie crumbs
- 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 well combined. Press into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes.
- In a large mixing bowl, beat cream cheese and sugar until creamy. Add sour cream, flour, vanilla, and cinnamon; mix until well combined. Gradually blend in the eggs without overmixing.
- Pour the filling over the cooled crust. In a small bowl, mix granulated sugar and cinnamon for the topping; sprinkle over the filling. Bake for 55-65 minutes until slightly jiggly in the center.
- Allow cooling before refrigerating for at least 4 hours or overnight before serving chilled.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 22g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 90mg