#TwentyCheesecakes ~ Snickerdoodle Cheesecake
Welcome to #TwentyCheesecakes! We're joining Cam from Culinary Adventures with Camilla to celebrate her wedding anniversary and eat some exceptional cheesecake! Cam told us: "Twenty years ago I celebrated my wedding, not with a traditional cake, but with seven different kinds of cheesecake. In honor of reaching two decades, I'm inviting my fellow foodie bloggers to share a new cheesecake recipe on my anniversary, March 25th. Let's party!"
I don't have an abundance of cheesecake recipes on the blog - though I've joined Cam before, for #FifteenCheesecakes (Classic Cheesecake with Strawberry Sauce) and for #SixteenCheesecakes (Banana Cream Cheesecake)! I also have shared these delicious Mini Cheesecakes, a Red Velvet Mini Cheesecake, and last but not least a No Bake Reese’s Peanut Butter Cheesecake.
Today's cheesecake is a welcome addition to the little group mentioned above. It's a "pake" variation with a traditional pie crust base. The pie crust is infused with cinnamon, and there are kisses of cinnamon all throughout this recipe to give you that Snickerdoodle feel! The texture and flavor of the cheesecake are really wonderful, that perfect creamy mouthful, complemented by flaky lightly spiced pie crust. This is a special dessert - and was a fun one to make! It didn't last long in my house.
Take a look at all these tasty cheesecakes we're sharing with you today!
- Birthday Cake Cheesecake by The Redhead Baker
- Biscoff Cheesecake by Karen's Kitchen Stories
- Cheesecake Cookies by A Day in the Life on the Farm
- Käsküeche (Alsatian Cheesecake with Boozy Fruits) by Culinary Adventures with Camilla
- Keto Vanilla Cheesecake by Our Good Life
- Snickerdoodle Cheesecake by Making Miracles
Snickerdoodle Cheesecake from I Am Baker
Cinnamon Pie Crust
2 cups all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter, cut into pieces
3 to 5 tablespoons ice water
2 packages (16 total ounces) cream cheese, room temperature
8 ounce sour cream
3 large eggs, lightly beaten
1 cup granulated sugar
2 tablespoons all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
Cinnamon Sugar Topping
1 tablespoon granulated sugar
1/2 teaspoon cinnamon
- Prepare your pie crust so it can chill first. Combine flour, cinnamon, and salt in a medium bowl and stir to combine. Cut the butter in with a pastry cutter. Use a fork to mix in just enough water for dough to come together. Finish combining by hand until you have a dough ball, it should not be wet, but add a tiny bit more water if you find it is still crumbly. Wrap in saran wrap and place in the refrigerator to chill for 30 minutes before rolling out.
- After 30 minutes, preheat the oven to 350 degrees and roll out your pie crust for a 9" pie plate. Place crust between two sheets of parchment, or flour both sides of the crust lightly and flour your rolling pin to prevent sticking. You want a 1/4" thick crust. Place in the pie pan and trim off excess dough (save for pie cookies, or making decorations to place on top if desired).
- Blind bake for 10 minutes in the preheated oven, then set aside to cool before filling.
- Meanwhile, combine all cheesecake filling ingredients, except the eggs, in the bowl of a stand mixer and blend until smooth. Add in the eggs one at a time, blending well between additions until filling is smooth and creamy.
- Pour the cheesecake filling into the partially baked crust. Combine the Cinnamon Sugar topping ingredients in a small bowl and evenly sprinkle over the top of the cheesecake filling. Return to the 350 degree oven for 40-50 minutes, until cheesecake is almost fully set in the middle (a slight jiggle is ok) and crust is baked through.
- Allow to cool on a cooling rack until you can cover with saran wrap and chill at least 4 hours in the refrigerator before slicing and serving.
- Refrigerate leftovers.