Snickerdoodle Cheesecake Cookies Recipes

SNICKERDOODLE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir crushed shortbread cookies, melted butter, sugar, and cinnamon for crust together in a medium bowl. Press crumb mixture firmly onto the bottom of a 9-inch springform pan.
• Bake in the preheated oven until edges begin to brown and cinnamon is aromatic, 10 to 12 minutes. Let cool on a wire rack for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C).
• Stir 2 tablespoons sugar and 1 1/2 teaspoon cinnamon for filling together in a small bowl. Set aside.
• Beat cream cheese, 1 cup sugar, and sour cream together in the bowl of a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes, scraping down sides of bowl as needed. Add vanilla, remaining 1 teaspoon cinnamon, and salt; continue beating just until combined. Add eggs, one at a time, beating on low just until incorporated, about 1 minute; do not overbeat.
• Wrap foil loosely around the bottom and up the sides of the springform pan. Pour the cheesecake batter into the cooled crust and set it in a large baking dish or roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
• Bake on the middle rack of the preheated oven for 60 minutes. Without removing the roasting rack from the oven, carefully slide the oven rack out enough so you can evenly sprinkle cinnamon-sugar mixture over the top of the cheesecake. Carefully slide the oven rack back into the oven and continue baking until the filling is set around the edges and slightly wobbly in center, 10 to 15 minutes more.
• Carefully remove from oven. Lift springform pan from roasting pan and place on a wire rack. Let cool to room temperature, about 2 hours. Remove and discard foil from springform pan and place cheesecake in the refrigerator to chill for at least 4 hours or overnight.
• Run a hot knife or offset spatula around rim of pan to loosen cake. Remove sides of springform pan. Slice and serve.

SNICKERDOODLE CHEESECAKE COOKIES

Steps:

• Combine first 4 ingredients. Beat butter, 2 oz. cream cheese and 3/4 cup granulated sugar in large bowl with mixer until blended. Add egg and 1 tsp. vanilla; mix well. Gradually add dry ingredients, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 350°F. Combine cinnamon and remaining granulated sugar. Reserve 2 Tbsp. cinnamon mixture for later use; sprinkle remaining cinnamon mixture into 3-inch round on work surface.
• Beat remaining cream cheese and vanilla with powdered sugar in medium bowl with mixer until blended. Roll dough into 30 balls, using 1 rounded Tbsp. dough for each ball. (Note: Dough will be very soft.)
• Place 1 dough ball in center of cinnamon mixture on work surface; flatten to 2-inch round. Spoon 1 tsp. cream cheese mixture onto center of dough round. Wrap edge of dough around cream cheese mixture, then re-roll into ball. Repeat with remaining dough and cream cheese mixture.
• Roll balls in reserved cinnamon mixture; place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 12 to 13 min. or just until edges of cookies are set. Cool 2 min. Remove cookies to wire racks; cool completely.

SNICKERDOODLE CHEESECAKE BARS

Steps:

• Heat oven to 325°F.
• Line 8-inch square baking dish with foil, leaving ends of foil hanging over sides of dish. Combine flour, 1/4 cup sugar and 1 Tbsp. cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Reserve 1/2 cup crumb mixture for later use; press remaining crumb mixture onto bottom and 1/2 inch up side of prepared dish. Bake 25 min. or until lightly browned.
• Meanwhile, beat cream cheese, vanilla and 1/2 cup of the remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Set aside. Combine remaining 2 tsp. sugar and 1/8 tsp. cinnamon.
• Pour cream cheese mixture into crust; top with reserved crumb mixture and cinnamon sugar.
• Bake 45 to 50 min. or until center of cheesecake is almost set; cool completely.
• Refrigerate 4 hrs. Use foil handles to remove cheesecake from dish before cutting into bars.

SNICKERDOODLE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese and 3/4 cup sugar until smooth. Beat in cinnamon and vanilla. Add eggs; beat on low speed just until blended. Fold in baking chips. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Mix sour cream and remaining sugar; spread over cheesecake.

SNICKERDOODLE BARS

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment, leaving a 2-inch overhang on the long sides for lifting out the finished bars.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a handheld mixer), cream the butter with 1 cup of the granulated sugar and all of the brown sugar until light and fluffy, 4 to 5 minutes.
• Scrape the bowl well with a rubber spatula, then add the eggs one at a time and mix on medium speed after each addition until well combined. Beat in the vanilla.
• Add the flour, baking powder and salt and pulse until they start to combine, then scrape the bowl well and mix on low speed until the dough is uniformly combined.
• Scoop the dough into the prepared pan and press into an even layer. Stir the remaining 1/4 cup granulated sugar with the cinnamon in a small bowl. Sprinkle the cinnamon sugar evenly over the bars.
• Bake until the edges are golden and the center is set, 25 to 30 minutes.
• Let cool completely in the pan, then run a small spatula around the edge. Use the parchment overhang to carefully lift the bars out of the pan. Cut into 16 equal bars.

SNICKERDOODLE CUPCAKES WITH CINNAMON BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 cupcake cups with liners.
• Mix together 1/3 cup sugar and cinnamon for cupcakes in a small bowl. Set aside.
• Whisk together flour, baking powder, cream of tartar, salt, and baking soda in another bowl until combined.
• Cream together butter and 1 cup sugar in a large bowl until light and fluffy, 2 to 3 minutes. Add in egg and vanilla and mix an additional 2 minutes. Pour in half of the flour mixture and mix until just combined. Pour in buttermilk and mix until just combined. Add in remaining flour mixture and mix until just combined.
• Place 1 tablespoon of batter in the bottom of each cupcake liner. Sprinkle 1/2 teaspoon of cinnamon-sugar over the batter. Add another heaped 1 tablespoon of batter on top. Sprinkle with an additional 1/2 teaspoon cinnamon-sugar mixture. Repeat layering in each cupcake liner.
• Bake in the preheated oven until cupcakes spring back lightly when touched, 24 to 28 minutes. Allow to cool for several minutes in the pan before removing to a wire rack to cool completely.
• For the frosting: Beat butter on high speed until lightened in color, about 2 minutes. Add in powdered sugar 1 cup at a time, mixing well after each addition. Mix in vanilla, cinnamon, and salt. Add in heavy cream and beat until frosting is light and fluffy, an additional 2 to 3 minutes. Frost cooled cupcakes as desired.