Once You Have Snickerdoodle Cheesecake, There's No Going Back
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Some may call our snickerdoodle obsession out of control. Me? I say we've only just begun. Crumb cake and blondies are great places to start - they're easy basic recipes that you should have in your back pocket. But it's time to upgrade to the big leagues, where this Snickerdoodle Cheesecake reins supreme.
Not only is it decked out to the max with cinnamon-sugar, it has a giant snickerdoodle cookie bottom, making crushed graham cracker crusts look JV. Don't worry though! It's not difficult at all. In fact, the cookie crust is way easier than a graham crust. All you need is (a lot) of cinnamon-sugar and some store-bought sugar cookie dough. You know, the kind that comes as a tube?
In a bowl, combine the cinnamon-sugar and all of the cookie dough. Mixing it all with your hands is the easiest way to get everything nice and evenly cinnamony. Press about half of the dough into a springform pan, then pour your cheesecake filling right on top. Yes, you read that right. No pre-baking the crust. It bakes with the cheesecake! Isn't that glorious? Pro tip: Don't use a water bath! As much as we normally like to do so, the water will make the crust soggy and doughy.
And remember that extra dough? We would never let it go to waste. So we baked it off as little cookies and topped the whole cheesecake with them. After piping it with some vanilla frosting and covering the whole thing with a blanket of cinnamon-sugar, of course.
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