Snickerdoodle Cheesecake Cookies
Ingredients
Snickerdoodle Cookie Crust:
- 1 cup unsalted butter, all cuddly and softened
- 1 cup sugar (the regular kind)
- 1 tbsp cinnamon
- 1 tsp vanilla extract (the real stuff)
- 2 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp cream of tartar
- A pinch of salt for good measure
Cheesecake Filling:
- 16 oz cream cheese, smooshy-soft Two packs
- 1 cup sugar (again)
- 2 large eggs, room temp Yay
- 2 tsp vanilla extract
- Half a cup of sour cream, trust me on this.
Topping:
- ¼ cup sugar (last sugar, promise)
- 1 tbsp cinnamon
Instructions
- Crank your oven to 350°F.
- Beat butter and sugar until they’re besties—creamy, that is.
- Blend in the vanilla.
- In another bowl, throw together flour, baking soda, cream of tartar, and salt.
- Gradually combine dry stuff into the butter mixture. Keep mixing till it’s all friendly.
- Squish the dough into a springform pan for the cookie crust base.
- Beat your cream cheese and sugar as they owe you money till smooth.
- Drop in eggs, one at a time, following each with a nice whisking.
- Stir in vanilla and sour cream till you’ve got a smooth mix.
- Pour that dreamy cheesecake stuff over the crust.
- Mix sugar and cinnamon for the topping, and be liberal with the sprinkling.
- Bake for about 35-40 minutes until the centre isn’t doing the jiggle.
- Let it cool before you dare remove it from the pan. Chill in the fridge for at least four hours.
Tried this recipe?Let us know how it was!
