Snickerdoodle Cheesecake with Cinnamon Pie Crust
Your favorite cookie in a cheesecake This Snickerdoodle Cheesecake is a family favorite
Your favorite cookie in a cheesecake This Snickerdoodle Cheesecake is a family favorite
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1 tablespoon granulated sugar
- 8 ounce sour cream
- 2 teaspoons mccormick vanilla extract
- 2 cups (256g) all-purpose flour
- 2 teaspoons mccormickâ® cinnamon ground
- 3/4 cup (1 1/2 sticks or 170g) cold unsalted butter (cut into pieces)
- 3 tablespoons ice water
- 2 packages (16 total ounces) cream cheese (room temperature)
- 3 large eggs (lightly beaten)
- 1 cup (200g) granulated sugar
- 1 teaspoon mccormick cinnamon ground
- 1/2 teaspoon mccormick cinnamon ground
- Carbohydrate 2.98756197631551 g
- Cholesterol 170.382095258408 mg
- Fat 7.41441649574169 g
- Fiber 0.0538385426206039 g
- Protein 5.77249277607426 g
- Saturated Fat 3.43795782596103 g
- Serving Size 1 1 Serving (75g)
- Sodium 90.2301378140592 mg
- Sugar 2.93372343369491 g
- Trans Fat 0.83777912825514 g
- Calories 101 calories
Step-by-step
- Preheat oven to 350°F.
Golden cinnamon crust borders a pale, dense filling marked by the distinct tang of cultured dairy and warm spice. Achieving this balance requires careful management of moisture and temperature to avoid cracks.
Equipment and Efficiency
Standard metal springform pans conduct heat rapidly, which can cause outer edges to overbake before the center sets. Lining the exterior with heavy-duty foil prevents water seepage if utilizing a hot water bath at 350°F. Lacking a stand mixer, a heavy-gauge handheld electric mixer incorporates air into the softened cream cheese without straining the motor. Cut cold unsalted butter into half-inch cubes before blending into flour to ensure flaky pockets form reliably.
- Overbeating introduces excess air, causing the structure to rise rapidly and deflate into cracks.
- Baking past an internal temperature of 150°F ruins the smooth mouthfeel, yielding a grainy texture.
- Chilling the assembled dessert for at least four hours firms the fats for clean slicing.
