Snickerdoodle Cheesecakes

Snickerdoodle Cheesecake

I modified this recipe into little cupcake cheesecakes :-)  Original Recipe from Delish

PREPARE

Combine & press about half of the dough into the bottom of a greased 8" springform pan

• 1 log refrigerated Pilsbury sugar cookie dough
• 3 TBS cinnamon sugar (I buy this from the spice isle)

In another large bowl, beat until smooth.

• 3 8-oz blocks of cream cheese, softened

Add to cream cheese

• 1/4 c. sour cream
• 1 c. granulated sugar

Beat eggs in 1 at a time

• 3 large eggs

Stir in

• 2 tsp. pure vanilla extract
• 1/4 tsp. ground cinnamon
• pinch of kosher salt

BAKE & COOL
Pour batter over the cookie dough crust. 
Bake at 350'F for 1 hour, until slightly jiggly in the center.
Turn off the oven and open the door slightly to let the cheesecake cool for about 1 hour.
Then refrigerate until completely cool, at least 4 hours and up to overnight.

GARNISH

• vanilla frosting
• mini snickerdoodle cookies (from leftovers that you didn't use for crust)