In these fall months, I gravitate towards sweets with a kick of spice. Cinnamon, ginger, cloves, nutmeg … they speak of autumn and cozy evenings. Today’s recipe, brought to us by Amy (MonkeyDudesMom), adds a dash of cinnamon to cheesecake.
“Cinnamon on cheesecake?!” you say? Hold your horses. Believe me, it’s a wonderful flavor combination, reminiscent of cinnamon rolls.
Instead of the usual graham cracker cheesecake crust, this recipe calls for a cookie dough crust topped with cinnamon sugar. A sprinkling of cinnamon sugar on top of a smooth cheesecake layer finishes this scrumptious dessert. So simple, yet so good.
Here’s what you’ll need for the crust: flour, baking soda, salt, butter, sugar, an egg, and cinnamon sugar (in the photo below).
For the cheesecake filling you’ll need: cream cheese, sugar, plain Greek yogurt (I particularly like Greek Gods yogurt), an egg, vanilla extract, and cinnamon sugar.
Preheat your oven to 350 degrees F. In a medium bowl, combine the flour …
Baking soda …
And salt.
Whisk it all together until it’s well combined. Set aside.
Place the butter and sugar in a medium bowl.
Beat on high speed until well combined.
Add the egg.
Add the flour and beat until well combined.
Turn out the cookie dough into a greased 8×8-inch square pan.
Smooth out the dough with a spoon or an offset spatula.
Sprinkle the dough with cinnamon sugar.
Bake in your preheated oven for 20 minutes. When it’s done, poke with a fork to reduce the puffiness. Allow to cool.
Now for the cheesecake: cream together the cream cheese and sugar until smooth and fluffy.
Add the yogurt …
Egg …
And vanilla extract. Beat until well combined.
Poor the batter over the cooled crust.
Top with the remaining cinnamon sugar.
So pretty.
Bake in the 350ºF oven for 35 minutes. Let cool on a rack to room temperature before transferring to the refrigerator to chill. Chill for at least 3 hours.
Cut into 1-inch squares (bigger if you want a larger bite, which you probably will) and serve.
Note: I found that it was quite difficult to remove the cheesecake from the pan. I would recommend lining the pan with aluminum foil for easy removal and cleanup.
Thank you, Amy, for sharing this super-yummy recipe with us! Visit her blog A Stool at the Counter for more of her delicious recipes.
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Description
Spicy-sweet snickerdoodle cookie, topped with tangy, velvety cheesecake. Served up in bite sized pieces so you can eat more right?
Ingredients
- FOR THE CRUST:
- 1 cup All-purpose Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ½ cups Softened Butter
- ¾ cups Sugar
- 1 whole Egg
- ½ whole Batch Of Cinnamon Sugar Mixture (see Below)
- FOR THE CHEESECAKE:
- 12 ounces, weight Softened Cream Cheese
- ½ cups Sugar
- ½ cups Plain Greek Yogurt
- 1 whole Egg
- ½ Tablespoons Vanilla
- ½ whole Batch Of Cinnamon Sugar Mixture (see Below)
- FOR THE CINNAMON SUGAR MIXTURE:
- 1 Tablespoon Cinnamon
- 3 Tablespoons Sugar
Preparation Instructions
For the cinnamon sugar mixture:
Stir cinnamon and sugar together in a small bowl. Set aside
For the crust:
Preheat oven to 350F.
In a medium sized bowl, mix together the flour, baking soda, and salt. Set aside.
Beat butter and sugar together using a mixer on high until well combined. Stir in egg.
Add in flour mixture until well combined.
Turn out onto a greased 8×8 inch baking dish and smooth the dough into pan with a spoon.
Sprinkle the cinnamon sugar mixture over the top.
Bake for 20 minutes. Then remove it from the oven and poke holes in it with a fork to reduce puffiness. Allow to cool.
For the cheesecake:
Cream together cream cheese and sugar until smooth and fluffy. Stir in remaining cheesecake ingredients until well combined.
Pour the filling mixture onto the cooled crust and sprinkle with remaining cinnamon sugar.
Bake for 35 minutes (also at 350F).
Let cool on counter for about an hour and half (to room temperature). Then place in the fridge for at least 3 hours.
To serve, cut it into 1 inch cubes with a serrated knife, wiping off the knife frequently.
_______________________________________
Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.
39 Comments
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Suzanne on 11.3.2011
I made these this past weekend for a Halloween party. They were the best things!! Everyone loved them!!
Dixie J on 11.3.2011
I made these for an extended family get together last weekend. They were amazing!
Judy Hart on 10.30.2011
Easiest way to cut cheesecake is dental floss. No mess with knives, hot water, and something to wipe it off on. Just use dental floss, easy peasy!
Alisha on 10.28.2011
Use the cheesey-cakey filling inside a croissant. Yummy!!!
Zeynep on 10.28.2011
Hi, it looks like the RSS is not updating for the Tasty Kitchen Blog. I realized that I missed the last several recipes, and looking back at the RSS the last time it updated was October 7th. Would it be possible to fix this? I would love to keep getting updates in my RSS otherwise I’ll most likely miss any future updates.
chickenmommy on 10.27.2011
Oh My Goodness! Those look so amazing I want to eat some right away. I really wish I could take the time right NOW to make those.
glender on 10.27.2011
Just found a great sounding similar recipe on Perry’s Plate. It’s called Cinn-a-Bun Cheesecake. I’m making tomorrow, adding chopped pecans to mine.
Krista on 10.27.2011
Just finished baking this scrumptious treat~ the house smells wonderful! Too bad I have to let it cool and then refrigerate….want to eat them NOW!! Don’t know how long I can hold the family off.
Marta on 10.27.2011
@Sandy Dip the knife in really really hot water.. I usually take a glass and fill with hot water, dip the knife, make a slice and then wipe the knife both sides on the rim of the glass, dip, and repeat… works great!
these look delicious!! might have to make the crust for my regular cheesecake recipe!!!
Sandy on 10.27.2011
Thanks for the ideas!
Jessica on 10.27.2011
Do you think this could be done as a regualr cheescake in a springform pan??
sally on 10.27.2011
the recipe that I use for basic cheesecake has cinnamon in the graham cracker crust-adds a little extra to plain that can be topped with any fruit choice
iafarmlass on 10.27.2011
YUM! Trying them this weekend to take to halloween party!!
Belinda in Big D on 10.27.2011
OH I am so making this recipe. I love Snickerdoodle cookies and I know this will be a favorite too! It has cheesecake base, how can it not be Good.!!
Katy on 10.27.2011
Sandy – You may want to try using some NS spray on the knife, and wiping it clean and respraying after each slice. Also, some say that running the knife under hot water and drying it each time makes for a clean slice.
Question for Erica: I notice in the picture you’re using salted butter, and you also add salt – most times unsalted butter is used – does it matter for this recipe?
Thanks!
Gail on 10.27.2011
Sandy, when I cut brownies, I always use a plastic knife. It always makes a nice cut…might work in this case, too.
Annette Jamison on 10.27.2011
YUMMO!
kay on 10.27.2011
These look great – and I plan on making them. But just wondering – if you use a square pan (8×8), how do you cut it into “10” square pieces? LOL
Katrina on 10.27.2011
These sound fantastic!
Jennifer on 10.26.2011
@ Sandy, re: cutting cheesecake – I had the same problem. I have found that dipping the knife in really hot water after each cut will give you a smooth, clean cut. I wipe the blade after each cut, and then use a mason jar filled with really hot water to dip the kinfe into each time. This will keep the knife hot, and your slices will look perfect! (I also use a ceramic knife that heats up easily, but not sure if that’s necessary – it’s just my favorite knife.)
Diana on 10.26.2011
OMG that looks like a cure for anything, thanks
Jeri on 10.26.2011
What about making these in mini cupcake papers. Perfect bite size and no mess to cut or plate. Probably need to cut down the baking time, right?
Ginger Zuck on 10.26.2011
These are just WRONG! Oh, my aching hind-end!
Stephanie on 10.26.2011
Is this missing the cream of tartar that (in my opinion) sets snickerdoodles apart from regular sugar cookies? Wonder if it could be incorporated into the crust or the cheese mixture?
Go Pokes on 10.26.2011
Someone brought these to work and they were D E L I C I O U S!!
Lisa on 10.26.2011
I had the pleasure of making these about a month ago for a family gathering, and let me tell you… to call them “a hit” is an understatement! They were nearly all devoured as soon as I arrived (before main course) and was “ordered” to keep this recipe
Thanks for sharing it and making me look good!
Jessica on 10.26.2011
This looks similar to a sopapilla cheesecake recipe I have…but yummier! Can’t wait to try them.
Brian @ A Thought For Food on 10.26.2011
I would definitely make the slices bigger. Definitely!
Cathy on 10.26.2011
I was thinking about making a lemon poppy seed cake but not no more I will be making these tomorrow. My hubby will be surprised.
Sandy on 10.26.2011
Looks great, but what I admire is how you managed to cut those perfect cubes! My cheesecakes always look like I attacked them with claws, no matter what knife I use or how many times I wipe it. Suggestions?
Lola on 10.26.2011
Oh my! Snickerdoodles are one of my favorite cookies. And to have it combined with cheesecake. These look DELISH! Will definitely have to try.
Carol on 10.26.2011
That looks awesome! I am filing it away in my “to make” cabinet.
May I make a couple of suggestions? When you prepare the crust, go ahead and poke the holes before you cook it. That’s what I do with pies, so I didn’t know if it would work with this. And instead of aluminum foil, maybe parchment paper? Just a couple of thoughts…
God bless and thanks again for sharing this with us!
Carol
Heather on 10.26.2011
Oh.my.yum. I don’t always love snickerdoodles but I think I’d down the whole pan!
Laura B on 10.26.2011
We have a dessert like this at a local grocery. It’s called smearcase.
The bottom is a sort of cake-like mixture, with cheesecake and cinnamon sprinkled on the top. It’s been a favorite desert of mine since childhood.
tinaehb3 on 10.26.2011
I’m going to have to try this. Snickerdoodles are our favorite cookies at our house. Is it weird we named are new puppy snickerdoodle ?{lol}
NanaBread (Jeanne) on 10.26.2011
Great goodlie mooglie! I want these more than I want more money or thinner thighs!
Jessica @ How Sweet on 10.26.2011
these look… to.die.for.
Allyn on 10.26.2011
Oh yum yum yum!
Now I want my aunt’s snickerdoodles. She makes the best ones I’ve ever had.
And I want cheesecake. Key lime cheesecake.
Oh man, it’s going to be one of those days.
country@heart on 10.26.2011
I love snickerdoodles. Reading recipe, began thinking about other bar cookies (lemon, for example) and I’ll be making this one! Thanks for the tip on lining the pan…one would not want to waste any of the cheesecake filling or cookie crust, but supplied with a spoon, I’d be sure to do a proper clean up!