Best 3 Snickerdoodle Cheesecake Recipes
In the realm of delectable desserts, where flavors dance and textures intertwine, lies a culinary masterpiece that tantalizes taste buds and captivates the senses: snickerdoodle cheesecake. This heavenly treat combines the beloved flavors of snickerdoodles, those soft and chewy cookies rolled in cinnamon sugar, with the creamy richness of cheesecake. With its golden-brown crust, swirls of cinnamon, and velvety filling, snickerdoodle cheesecake is a symphony of flavors and textures that will leave you craving more. Whether you're a seasoned baker looking to expand your repertoire or a novice cook seeking a show-stopping dessert, this article will guide you through the journey of creating the perfect snickerdoodle cheesecake, ensuring an unforgettable experience with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
SNICKERDOODLE CHEESECAKE
This cheesecake is silky, smooth, and slightly tangy with a cinnamon shortbread crust. Sprinkling the cinnamon-sugar mixture on top towards the end of bake time will have your kitchen smelling like cinnamon--guests won't know if you're baking a cheesecake or snickerdoodle cookies.
Provided by Jasmine
Time 8h50m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Stir crushed shortbread cookies, melted butter, sugar, and cinnamon for crust together in a medium bowl. Press crumb mixture firmly onto the bottom of a 9-inch springform pan.
- Bake in the preheated oven until edges begin to brown and cinnamon is aromatic, 10 to 12 minutes. Let cool on a wire rack for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C).
- Stir 2 tablespoons sugar and 1 1/2 teaspoon cinnamon for filling together in a small bowl. Set aside.
- Beat cream cheese, 1 cup sugar, and sour cream together in the bowl of a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes, scraping down sides of bowl as needed. Add vanilla, remaining 1 teaspoon cinnamon, and salt; continue beating just until combined. Add eggs, one at a time, beating on low just until incorporated, about 1 minute; do not overbeat.
- Wrap foil loosely around the bottom and up the sides of the springform pan. Pour the cheesecake batter into the cooled crust and set it in a large baking dish or roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
- Bake on the middle rack of the preheated oven for 60 minutes. Without removing the roasting rack from the oven, carefully slide the oven rack out enough so you can evenly sprinkle cinnamon-sugar mixture over the top of the cheesecake. Carefully slide the oven rack back into the oven and continue baking until the filling is set around the edges and slightly wobbly in center, 10 to 15 minutes more.
- Carefully remove from oven. Lift springform pan from roasting pan and place on a wire rack. Let cool to room temperature, about 2 hours. Remove and discard foil from springform pan and place cheesecake in the refrigerator to chill for at least 4 hours or overnight.
- Run a hot knife or offset spatula around rim of pan to loosen cake. Remove sides of springform pan. Slice and serve.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 52.7 g, Cholesterol 154.9 mg, Fat 41.5 g, Fiber 1.3 g, Protein 9.8 g, SaturatedFat 22.1 g, Sodium 503.4 mg, Sugar 30.1 g
SNICKERDOODLE CHEESECAKE COOKIES
Courtesy of Haley Leann from Princeton, TX These little gems are a soft cookie, with the flavors of cinnamon, sugar, and cream cheese. Winners all the way at my house!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix the Cream Cheese Filling, and set in the fridge for 15 minutes.
- Heat oven to 400.
- Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt. Set to the side.
- Mix the 1/4 cup and 2 teaspoons of sugar in a small bowl. Set to the side.
- Shape dough into two (2") balls. Flatten each one.
- Apply your filling to one flattened ball spooning 1 teaspoon of the filling onto the cookie, or pipe the filling on, using a Zip lock bag with the tip cut.
- Take the other flattened ball and "sandwich" the two with the filling in the middle.
- Pinch the edges together (like a ravioli) then gently and slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (You will need to wash off your hands between each cookie, or the dough will start to stick to your hands.).
- Roll the ball into the cinnamon and sugar mixture, then place on a freezer safe plate.
- Continue making the cookies until your plate is full.
- Place the plate in the freezer for about 5 minutes.
- Remove from the freezer, and place on a parchment lined cookie sheet, about 2" apart.
- Bake 8-10 minutes, or until set.
- Remove from cookie sheet, and cool on wire rack.
SNICKERDOODLE CHEESECAKE COOKIES
Snickerdoodle Cheesecake Cookies...what a mouth full! But honestly, I didn't know what else to call them. I went to a cookie exchange and wanted to find some kind of "Christmas-y" cookies. I spent a while online and looking through my trusty Betty Crocker's New Cookbook trying to find what I wanted to make. I found a...
Provided by Haley Leann
Categories Cookies
Time 1h10m
Number Of Ingredients 14
Steps:
- 1. Watch this video: http://www.youtube.com/watch?v=doijR5S3GBA&feature=player_embedded
- 2. Mix the cream cheese filling and set to the side.
- 3. Heat oven to 400 degrees.
- 4. Mix 1 1/2 cups sugar, the butter, and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
- 5. Mix the 1/4 cup sugar and 2 teaspoons of sugar in a small bowl and set to the side.
- 6. Shape dough into two 2-inch balls. Flatten each one like in the video. Apply your filling to one flattened ball with your method of choice. Greg @ The Oatmeal Cookie Blog spoons his filling into the cookie. I took the advice from one of his readers and piped the filling in using a zip lock bag.
- 7. Take the other flattened ball and "sandwich" the two with the filling in the middle. Pinch the edges together (like a ravioli) then gently & slowly roll the ball between your palms until it is smooth and round. The dough will be fragile and will probably crack open every now and then. Just take a pinch a of dough and apply it over the crack like a band aid. (you will need to wash off your hands between each cookie or the dough will start to stick to your hands.)
- 8. Roll the ball into the cinnamon and sugar mixture then place on a freezer safe plate.
- 9. Continue with #'s 6-8 until your plate is full.
- 10. Place the plate in the freezer for about 5 minutes.
- 11. Remove from the freezer and place on a parchment lined cookie sheet about 2 inches apart.
- 12. Bake 8 to 10 minutes or until set. Remove from cookie sheet. cool on wire rack.
Tips:
- Use high-quality cream cheese and butter for the cheesecake filling. This will ensure a smooth and creamy texture.
- Make sure the cream cheese and butter are at room temperature before mixing them together. This will help them blend smoothly.
- Use a cookie mix that you like for the crust. You can also use a graham cracker crust or a chocolate cookie crust.
- If you don't have a springform pan, you can use a regular 9-inch pie plate. Just trim the edges of the cookie crust so that it fits the pie plate.
- Bake the cheesecake at a low temperature for a long time. This will help prevent the cheesecake from cracking.
- Let the cheesecake cool completely before serving. This will help it set properly.
Conclusion:
Snickerdoodle cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. It has a creamy cheesecake filling with a hint of cinnamon and sugar, and a snickerdoodle cookie crust. This cheesecake is sure to be a hit with everyone who tries it.
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