Cinnamon and Vanilla Cheesecake
Total Time: 02h 30m
Hands-on Time: 00h 40m
Makes: 12 servings
Like snickerdoodles? Try this fool-proof cheesecake recipe packed with sweet cinnamon and creamy dairy flavors with a bonus cookie-like topping. A great way to impress family and friends for any special occasion, and a delicious way to treat yourself any time.
Share with your friends
Ingredients
- For the Cinnamon Sugar:
- 2 tablespoons sugar
- 1 teaspoon Simply Organic® Cinnamon
- For the Cookie Dough:
- 1 stick butter, softened
- 3/4 cup sugar
- 1 egg
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
- 1 1/2 cups all-purpose flour, sifted
- 1 teaspoon Simply Organic® Cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea or Himalayan pink salt
- Oil or butter, for oiling pan
- For the Cheesecake Filling
- 2 blocks (8 ounces each) cream cheese
- 1/3 cup sugar
- 1 egg
- 1 teaspoon Simply Organic® Pure Madagascar Vanilla Extract
Directions
- Preheat oven to 325 degrees.
- Grease a 9-inch springform pan with butter or cooking spray.
- Combine sugar and cinnamon, set aside.
- In a stand mixer or medium bowl using an electric hand mixer, beat butter and sugar together for about 3 to 4 minutes, until light and fluffy.
- Add egg and vanilla extract, and mix to combine.
- Reduce speed and add sifted flour, cinnamon, baking soda and salt; mix until thoroughly combined.
- Press half of the cookie dough into bottom of prepared pan. Chill remaining dough until needed.
- In stand mixer or medium bowl using an electric hand mixer, beat cream cheese and sugar together for about 3 to 5 minutes, until smooth.
- Add egg and vanilla extract; mix to combine.
- Pour over dough in pan and spread evenly.
- Roll remaining dough into 1-inch balls, then roll in cinnamon-sugar mixture.
- Flatten slightly and place, evenly spaced, on top of cheesecake filling, leaving ¼- to ½-inch gaps (the cookies will spread while baking).
- Sprinkle any remaining cinnamon sugar mixture over the top.
- Bake for 35 to 45 minutes. Remove from oven and let cool in pan for 10 minutes, then place on wire rack and remove ring from pan to cool completely.
- Once cooled, refrigerate for 2 to 3 hours or overnight before serving.
