My husband is obsessed with this cheesecake recipe. He says that while it’s still rich and creamy, it’s not that heavy. He loves it because he can eat a number of slices without getting too bloated. Well, he just wants an excuse to have another slice actually. This snickerdoodle cheesecake is still dense, but it’snot overwhelming. You will not get tired of it easily because it doesn’t have other rich ingredients on it.
See what our friends from Recipe Girl have to say about this amazing cheesecake recipe:
“While this is not a low calorie dessert, devouring a small slice of it will totally satisfy your craving for sugar. I’m all for eating kind of a plain-type cheesecake without a lot of sauces or toppings or anything excessive like that. I love cheesecake enough not to mess it up with a lot of extra stuff, so this cheesecake meets that criteria. It’s a delicious and creamy textured cheesecake with a cinnamony-crust on top. Perfect!”
There really is no other word to describe it other than that… “perfect”! It has all the subtle rich flavors on it that will make you addicted. And at the same time it’s so simple you wouldn’t be intimidated by it.
Enjoy this cheesecake recipe with your family!
Ingredients
CRUST:
10-ounces Keebler shortbread cookies, finely crushed or ground in food processor
1 tablespoon Domino granulated white sugar
1/4 cup (4 tablespoons) Land O Lakes butter, melted
FILLING:
Two 8-ounce packages Philadelphia cream cheese (I used low-fat), at room temperature
One 8-ounce carton Daisy sour cream
1 cup Domino granulated white sugar
2 tablespoons Gold Medal® All-Purpose Flour (or gluten-free flour blend)
2 teaspoons McCormick vanilla extract
1/2 teaspoon McCormick ground cinnamon
3 large Eggland’s eggs, lightly beaten
TOPPING:
1 tablespoon Domino granulated white sugar mixed with 1/2 teaspoon McCormick cinnamon
Instructions
1. Preheat oven to 350 degrees F.
2. Prepare the crust:
In a medium bowl stir together cookie crumbs and sugar. Stir in melted butter and mix until combined. Press the crust onto the bottom and 1 1/2-inches up the sides of a 9-inch springform pan.
3. Prepare the filling: In a large bowl, use an electric mixer to combine the cream cheese, sour cream, sugar, flour, vanilla and cinnamon- mix until smooth. Then mix in eggs. Pour the filling into the pan, spreading evenly. Sprinkle with the cinnamon-sugar. Place the springform pan in a shallow baking pan.
4. Bake 40 to 50 minutes or until a 2 1/2-inch area around the outside edge appears set when gently shaken. Cool in the springform pan on the wire rack for at least 20 minutes, then use a knife to loosen the crust from the sides of the pan. Cool 30 minutes more, then remove sides of the pan. Cool the cheesecake completely, then cover and chill for at least 4 hours before serving.
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Quick Tip: Best served with a cup of coffee or tea.
Thanks again to Recipe Girl for this amazing recipe.
