My daughter-in-law was teasing me with photos and a recipe for Snickerdoodle Cheesecake. I’ve seen them around before, but I might have been in one of my moods for cinnamon. And Bob is always in the mood for cheesecake.
By now, you must know that I’ve never met a recipe I couldn’t alter. It’s just my thing, and I can’t help myself. I added an extra half tsp of vanilla and more cinnamon. Since most of us have a stand-up mixer with only one bowl, I made a note after the cheesecake portion of the recipe so you can use the same bowl twice. Oh yeah, one other thing. I rarely use unsalted butter and then add salt to the recipe. I think that’s silly. Each stick of salted butter has approximately ¼ tsp of salt. If a recipe calls for 2 sticks of unsalted butter and 1 tsp salt, I use 2 sticks of salted butter and ½ tsp salt. I also added baking soda and salt to main snickerdoodle mixture, and then added flour slowly. (Saves washing another bowl.)
By the way? This cake is OUTSTANDING!
- 2 blocks cream cheese, softened
- 1/2 c. sugar
- 2 large eggs
- 1/2 tsp. vanilla extract (I used 1 tsp)
- pinch of kosher salt
- 2 1/4 c. all-purpose flour
- 1 tsp. salt (I cut this to 1/2 tsp because I used salted butter)
- 1/2 tsp. baking soda
- 1 1/2 sticks unsalted butter, melted (I used room temp salted)
- 1 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/2 tsp. ground cinnamon (or more)
- cinnamon sugar, for sprinkling
- Preheat oven to 350º. Grease (I used butter) a 9″-x-13″ baking pan with cooking spray.
- Prepare cheesecake mixture: In a large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined. Note: If you have only one mixer bowl, transfer cheesecake mixture to a small bowl and set aside. You’ll have to rinse and dry bowl and beater.
- Prepare snickerdoodle dough: In mixer bowl, beat butter, sugar and brown sugar until pale and fluffy, about 3 minutes. Add eggs and vanilla and mix until just combined. Add baking soda, cinnamon, and salt. Slowly add flour and mix on low until just combined.
- Press about two-thirds of the snickerdoodle dough into an even layer in the bottom of the pan. Sprinkle with cinnamon-sugar on top. Pour cheesecake batter on top and smooth the top with a rubber spatula. Break up remaining snickerdoodle dough into small clumps and sprinkle over cheesecake layer. (I found it easy to use a serving spoon and scrape pieces right onto the cheesecake with a butter knife. Sprinkle with more cinnamon sugar.
- Bake until edges are set and center of cheesecake mixture is only slightly jiggly, 35 to 40 minutes. Let cool completely until slicing into squares.
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By Tika for CHEW WANNA EAT? © 2017