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One bite of this Tall and Creamy Snickerdoodle Cheesecake and you will fall in love! I love snickerdoodle cookies and have taken the beloved cookie and worked into a great sweet cinnamon cookie crust for this tall, rich, creamy snickerdoodle cheesecake. This cheesecake is made with a sugar-free/low carb/gluten free snickerdoodle cookie mix which makes this a simple recipe to make. Don't be intimidated, as I first was, to make a cheesecake. It is not hard to make just read and follow instructions I have given below before you get started. You do need time, as it does take a few hours to bake and chill. Only a few ingredients are needed: snickerdoodle cookie mix (see recipe), cream cheese, sour cream, eggs. butter, sweetener and cinnamon. An important step in making this cheesecake is that you bake it a low oven setting to keep it rich and creamy, and yet cook the crust ad topping perfectly.
I have taken my favorite cheesecake recipe and simply substituted the sugar with a confectioner's style sweetener to make it low carb/keto friendly. Combine this tall and creamy cheesecake with a snickerdoodle cookie crust and you have a prefect marriage!
Tall and Creamy Snickerdoodle Cheesecake | Keto | Low Carb
Snickerdoodle Cookie Crumb Crust:
Ingredients:
1 package Kawaii Treats and Eats Snickerdoodle Cinnamon Cookie Mix OR (Chewy "Oatmeal" Cookie Mix)
5 tablespoons butter, softened
3 oz cream cheese, softened
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Cheesecake:
Ingredients:
2 pounds (four 8-ounce boxes) cream cheese, full fat, at room temperature
1 1/2 to 2 cups Monk Fruit Sweetener with Erythritol Confectioners Style
1 teaspoons pure vanilla extract
4 large eggs, at room temperature
1 1/3 cups sour cream, room temperature
Topping:
1 1/2 T Sweetener, granular (such as Lakanto Monk Fruit or Swerve)
1/2 teaspoon ground cinnamon (I like Trader Joe's brand)
Directions:
Make The Crust:
1. Butter a 9-inch springform pan—choose one that has sides that are 2 3/4 inches high (if the sides are lower, you will have cheesecake batter leftover)—and wrap the bottom of the pan in a double layer of aluminum foil.
2. Mix the Snickerdoodle Cookie Mix according to directions on the package (do not bake). Turn the ingredients into the buttered springform pan and use your fingers to pat an even layer of crumbs along the bottom of the pan and about halfway up the sides. Don't worry if the sides are not perfectly even.
3. Center a rack in the oven, preheat the oven to 350°F and place the springform on a baking sheet. Bake for 8 minutes. Set the crust aside to cool on a rack while you make the cheesecake. (You want to cookie crust to be only partially cooked as it will continue to cook with the cheesecake)
Make The Cheesecake:
1. Working in a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese at medium speed until it is soft, about 4 minutes. With the mixer running, add the sweetener at little bit a time, and continue to beat another 4 minutes or so, until the cream cheese mixture is light. Beat in the vanilla. Add the eggs one by one, beating for a full minute after each addition—you want a well-aerated batter. Reduce the mixer speed to low and stir in the sour cream. Note: adjust sweetness to your liking by adding more or less (taste before adding in eggs)
2. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into the spring form pan. The batter will reach the brim of the pan. (If you have a smaller pan or a pan with lower sides and have leftover batter, you can bake the batter in a buttered ramekin or small soufflé mold.)
3. In a small bowl, mix sweetner and ground cinnamon. Sprinkle cinnamon mixture on to of the cheesecake mixture.
4. Bake the cheesecake for 30 minutes at 350 degrees. After 10 minutes, lightly cover the top of the cheesecake with foil to keep the sweetener from cooking too fast. Turn oven to 200 degrees and bake for 1 hour 30 mins or until cheesecake has as slight jiggle in the middle. Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for 30 minutes.
5. Remove cheesecake form the oven and set on cooling rack on the counter. Let the cheesecake come to room temperature (about 1 hour). Cover loosely with plastic wrap and refrigerate for at least 8 hours. (I keep the cheesecake in the springform pan while chilling overnight - this helps it from sticking or falling apart)
6. Remove the springform pan sides, slice and serve. Makes 16 slices.
9-Inch Sprinform Pan used to make Cheesecake
Nutritional Information: coming ..