Snickerdoodle Cheesecake with Voortman Cookies

My friends and boyfriend love a good cheesecake and the last couple months I have made a few. Gearing up for the holidays I wanted to make something that would go great for Thanksgiving dinner. That’s where Voortman cookies come into play. Who doesn’t love a snickerdoodle cookie? So I took the cookie and decided to turn it into the crust for a Snickerdoodle Cheesecake.

I have to say, using the cookies as a crust is brilliant and turned out amazing. No need to add extra sugar or anything, just a little melted butter and boom, crust! Voortman’s has a bunch of cookies but take a look at their holiday line and you may get inspiration as well.

Ingredients:

2 8 ounce packages cream cheese (room temp)

3 eggs (lightly beaten)

1 package Voortman’s Snickerdoodle cookies

¼ cup butter, melted

 8 ounce sour cream

1 cup sugar

2 tablespoons all-purpose flour

2 teaspoons vanilla

½ teaspoon ground cinnamon

1 tablespoon sugar

½ teaspoon ground cinnamon

Instructions:

Preheat oven to 350

While the cream cheese is softening, finely crush the package of Voortman’s Snickerdoodle Cookies using a food processor. Stir in ¼ cup melted butter.

Press the curst into the bottom and about 1 ½ inches up the sides of a 9 inch springform pan.

In a large mixing bowl beat cream cheese, , 1 cup sugar, sour cream, flour, vanilla, and 1/2 teaspoon cinnamon until smooth (a hand mixer works well). Stir in beaten eggs.

In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon (this is for the topping you add before baking).

Pour cream cheese mixture into crust-lined pan, and spread evenly.

Sprinkle with cinnamon-sugar mixture.

Place springform pan in a shallow baking pan. You can also place in a hot water bath by lining the pan with tin foil before placing in the water.

Bake for 60 minutes or until a 2-1/2-inch area around outside edge appears set when gently shaken. Turn oven off and slightly open to let cool for 30 minutes. Then cool outside of the oven before chilling in the fridge for at least 4 hours.  

Remove from spring form and serve.

Enjoy

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