when my tooth is better0 Im doing this SNICKERDOODLE CHEESECAKE (some baking, but its so worth it) 2 8 oz packages cream cheese softened 3 eggs, lightly beaten at room temp. 1 10 oz package shortbread cookies, finely crushed 1 tablespoon sugar 1/4 cup butter, melted 1 8 oz carton sour cream 1 cup sugar 2 tablespoons all-purpose flour 2 teaspoons vanilla 1/2 teaspoon ground cinnamon 1 tablespoon sugar 1/2 teaspoon ground cinnamon Preheat oven to 350 degrees F. For crust, in a medium bowl stir together crushed cookies & 1 tblsp sugar. Stir in melted butter until combined. Press mixture onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan. In a large mixing bowl beat cream cheese, sour cream, 1 cup sugar, flour, vanilla, & 1/2 tsp cinnamon with an electric mixer on med. speed until smooth. Stir in eggs. In a small bowl stir together 1 tblsp sugar & 1/2 tspn cinnamon. Pour cream cheese mixture into crust-lined pan, spreading evenly. Sprinkle with cinnamon-sugar mixture. Place springform pan in a shallow baking pan. Bake for 40 to 50 minutes or until a 2-1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack. Using a small sharp knife, loosen crust from sides of pan. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours before serving. I LOVE THIS CHEESECAKE!
Posted on: Wed, 06 Nov 2013 21:20:51 +0000
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