Tuesday, December 10, 2013

Snickerdoodle Cheese Cake

2 C graham cracker crumbs1/2 C sugar1/2 C melted butter

Filling3 (8oz) pkgs cream cheese, softened1 C sugar3 eggs3/4 C sour cream1 t vanilla

Cookie topping:1/4 C butter1/2 C sugarscant 1/4 C cinnamon applesauce1 t vanilla1 C flour1/4 t soda
sprinkle over topping2 T sugar1 t cinnamon

Crust: Line a 9 x 13 pan with parchment paper or foil. Mix together graham cracker crumbs, sugar and melted butter. Press cracker mixture into pan and bake at 350 degrees for 10 min.

Filling: With a mixer, beat together cream cheese and sugar at medium speed until smooth. Reduce speed to low and add eggs 1 at a time, beating until incorporated. Beat in sour cream and vanilla until combined. Pour over crust and bake at 325 degrees for 30-35 minutes. Edges should be set but the middle will still be jiggly.

Cookie topping: mix together the butter and sugar until fluffy. Beat in the applesauce and vanilla until combined. Add the flour and soda. Dot evenly with cookie dough, mix together the sugar and cinnamon and sprinkle over the whole top of the cookie cheesecake. Return to the oven for an additional 10-15 minutes, until cookies are the desired texture ( I baked mine for 15 minutes because I like them crunchy on top but if you like chewier cookies I would bake them for 10 minutes). Cool completely. Cover and refrigerate several hours or overnight. May drizzle with melted caramel if desired.

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