Dessert

Snickerdoodle Cheesecake is for Dessert.

Snickerdoodle Cheesecake takes 30 minutes to prepare.

Snickerdoodle Cheesecake takes 30 minutes to cook.

Snickerdoodle Cheesecake makes 8 servings.

The ingredients for Snickerdoodle Cheesecake are:

1/3 cup Butter, salted
2 large Egg, fresh, whole, raw
1 dash Salt
1 tbsp Vanilla Extract
1/2 cup Granulated Sugar
2/3 cup Granulated Sugar
2 cups Cream, Darigold 40% Heavy Whipping (1 Tbsp, 15mL)
32 oz Brighton Farms pasteurized cream cheese
1 1/2 cup Keebler Graham Crumbs
1/2 tsp First Street Pure Almond Extract
4 1/2 tbsp Cinnamon, ground

Here is how you make Snickerdoodle Cheesecake:

place oven rack in center of oven with one rack directly underneath it. place a sheet pan on the lower rack and fill with water. Preheat oven to 325 degrees.Melt butter and mix with salt and graham cracker in a small to medium bowllightly grease a 9 inch spring form pan with non stick spray.place graham cracker mixture into spring form pan and press down until entire bottom of pan is covered and flat.In an electric mixer cream 2/3 cup of sugar and cream cheese until smooth.(mix cream cheese and sugar until blended and then scrap down sides of bowl. Then mix for 3 minutes until smooth.)Add eggs, vanilla, almond, and 2 tbsp of cinnamon and then combine. (scrape sides of bowl after combined and then mix for 3 minutes until smooth)Transfer cheesecake mixture to spring form pan and place on top of rack in center of oven. Bake for 30 minutes. Middle will still be jiggly. Turn off oven and leave cheesecake in oven with door cracked open. Cheesecake will continue to bake while in oven. Remove cheesecake after pan is cool enough to touch and place into fridge and let set overnight. Remove cheesecake from fridge and set on serving plate or dish.Frosting: Mix 1/2 cup of sugar with 8 oz of cream cheese until blended. Scrape sides of bowl and mix for 3 minutes until smooth. Add 1 1/2 tbsp cinnamon and 2 cups heavy whipping cream and mix until blended. (You may have to pulse your mixer so you don't get a huge mess.) Once blended scrape sides of bowl and then mix on high until you have stiff peaks. Take mixture and put into a large piping bag with a #827 tip and pipe cream on top of cheesecake. once done take remainder of cinnamon and sprinkle on top of cheesecake. Cut and serve. Serving Size:?Makes 1 9 inch cheesecake

The nutritional information for Snickerdoodle Cheesecake is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 901.4

• Total Fat: 71.2 g
• Cholesterol: 286.9 mg
• Sodium: 586.0 mg
• Total Carbs: 58.0 g
• Dietary Fiber: 2.8 g
• Protein: 11.0 g