SNICKERDOODLE CHEESECAKE RECIPE RECIPES

Name: Snickerdoodle Cheesecake Bars
Prep time: 20 min
Total time: 1 h 20 min
Yield: 20 servings
Cuisine: American
Ingredients: 2 (8-oz.) blocks cream cheese, softened; 1/2 c. granulated sugar; 2 large eggs; 1/2 tsp. pure vanilla extract; pinch of kosher salt; 2 1/4 c. all-purpose flour; 1/2 tsp. baking soda; 1 1/2 tsp. ground cinnamon; 1 tsp. kosher salt; 3/4 c. (1 1/2 sticks) unsalted butter, melted; 1 c. granulated sugar; 1/2 c. packed brown sugar; 2 large eggs; 1 tsp. pure vanilla extract; 1/4 c. cinnamon sugar, for sprinkling

BEST SNICKERDOODLE CHEESECAKE BARS - HOW TO MAKE ...

Best Snickerdoodle Cheesecake Bars - How to Make ... image

Upgrade your dessert game with this easy recipe for snickerdoodle cheesecake bars from Delish.com.

Provided by Lauren Miyashiro

Categories nut-free vegetarian dinner party baking dessert

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 20 servings

Number Of Ingredients 15

Ingredients

2 (8-oz.) blocks cream cheese, softened
1/2 c. granulated sugar
2 large eggs
1/2 tsp. pure vanilla extract
pinch of kosher salt
2 1/4 c. all-purpose flour
1/2 tsp. baking soda
1 1/2 tsp. ground cinnamon
1 tsp. kosher salt
3/4 c. (1 1/2 sticks) unsalted butter, melted
1 c. granulated sugar
1/2 c. packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 c. cinnamon sugar, for sprinkling

Steps:

Preheat oven to 350º and grease a 9"-x-13" baking pan with cooking spray. Prepare cheesecake layer: In a large bowl, beat cream cheese and sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Prepare snickerdoodle layer: In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. In a large bowl, beat together butter and sugars with a hand mixer, then add eggs and vanilla and mix until just combined. Gradually add flour mixture and mix on low until just combined. Press about half of the snickerdoodle dough into an even layer in the bottom of the pan and sprinkle with half the cinnamon sugar. Pour cheesecake batter on top and smooth with a rubber spatula. Break up remaining snickerdoodle dough into small clumps, flatten slightly with your hands, and place on top of cheesecake layer. Sprinkle with remaining cinnamon sugar. Bake until edges are set and center of cheesecake mixture is only slightly jiggly, about 40 minutes. Let cool completely before slicing into squares.

SNICKERDOODLE CHEESECAKE - I AM BAKER

Snickerdoodle Cheesecake - i am baker image

Your favorite cookie in a cheesecake! This Snickerdoodle Cheesecake is a family favorite!

Provided by Amanda Rettke

Categories Dessert

Total Time 325 minutes

Prep Time 20 minutes

Cook Time 65 minutes

Yield 8

Number Of Ingredients 11

Ingredients

1 1/2 cups snickerdoodle cookie crumbs, (about 12 cookies)
2 tablespoons butter, (melted)
2 packages (16 total ounces) cream cheese, (room temperature)
8 ounces sour cream
1 cup (200g) granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 large eggs, (lightly beaten)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon

Steps:

Preheat oven to 350°F.
Snickerdoodle Crust
Snickerdoodle Cheesecake
Cinnamon Sugar Topping

Nutrition Facts : ServingSize 8 g, Calories 515 kcal

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BEST SNICKERDOODLE CHEESECAKE RECIPE - HOW TO MAKE ...

With it's giant snickerdoodle crust, this cheesecake from Delish.com is the cinnamony sweet dessert of your dreams.
From delish.com
Reviews 5
Total Time 6 hours 30 minutes
Category dessert

Preheat oven to 350° and grease an 8” springform pan with cooking spray. In a large bowl, combine cookie dough and cinnamon sugar and stir until evenly incorporated. Press about half of the dough into the bottom of the springform pan. (Reserve extra dough to bake as cookies.) In another large bowl, beat the cream cheese until smooth. Add sugar and sour cream and beat until light and fluffy. Add eggs one at a time, beating well between each addition. Stir in vanilla, cinnamon and salt. Pour batter over the cookie dough crust. Bake until slightly jiggly in the center, about 1 hour. Turn off the oven and open the door slightly to let the cheesecake cool for about 1 hour. Then refrigerate until completely cool, at least 4 hours and up to overnight. Roll remaining dough into small balls (about a tablespoon) then flatten slightly. Place on baking sheet and bake until starting to turn golden around the edges, about 10 minutes. Transfer to a cooling rack to cool completely. Before serving, sprinkle the top of the cheesecake with more cinnamon sugar. Using a large star tip, pipe frosting around the edges of the cheesecake then garnish with snickerdoodle cookies.

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