Pumpkin Cheesecake with Snickerdoodle Crust:
Ingredients:
For the snickerdoodle crust:
Snickerdoodle cookies
Unsalted butter, melted
For the pumpkin cheesecake filling:
Pumpkin Cheesecake with Snickerdoodle Crust
Eggs
Sour cream
All-purpose flour
Vanilla extract
Pumpkin pie spice
For the cinnamon whipped cream topping:
Heavy cream
Powdered sugar
Ground cinnamon
Instructions:
Preheat the oven to the specified temperature and prepare a springform pan.
Crush snickerdoodle cookies into fine crumbs and mix with melted butter to form the crust mixture.
Press the crust mixture into the bottom of the prepared springform pan.
In a large mixing bowl, beat cream cheese and sugar until smooth.
Mix in pumpkin puree, eggs, sour cream, flour, vanilla extract, and pumpkin pie spice until well combined.
Pour the pumpkin cheesecake filling over the snickerdoodle crust in the springform pan.
Bake the cheesecake in the preheated oven until the center is set.
Let the cheesecake cool completely, then refrigerate for several hours or overnight.
Prepare the cinnamon whipped cream topping by whipping heavy cream, powdered sugar, and ground cinnamon until stiff peaks form.
Spread the cinnamon whipped cream over the chilled cheesecake before serving.
Optionally, garnish the cheesecake with additional cinnamon or crumbled snickerdoodle cookies for extra flavor and presentation.
Enjoy your delicious Pumpkin Cheesecake with Snickerdoodle Crust from The Salty Cooker!
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