Snickerdoodle Cheesecake
Nutritional Info
- 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
View full nutritional breakdown of Snickerdoodle Cheesecake calories by ingredient
Introduction
A great cheesecake if you like the flavor of Snicker doodle cookies A great cheesecake if you like the flavor of Snicker doodle cookiesNumber of Servings: 8
Ingredients
-
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
Tips
Oven types may vary so use your better judgement when it comes to temperature. I currently use a convection oven to make all my cheesecakes. Standard models of ovens usually work with temperature, but you may have to tweak the temp depending on your oven.
Directions
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 bowl
lightly 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
Melt butter and mix with salt and graham cracker in a small to medium bowl
lightly 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
