Cheesecake Stuffed Snickerdoodles Food

SNICKERDOODLE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir crushed shortbread cookies, melted butter, sugar, and cinnamon for crust together in a medium bowl. Press crumb mixture firmly onto the bottom of a 9-inch springform pan.
• Bake in the preheated oven until edges begin to brown and cinnamon is aromatic, 10 to 12 minutes. Let cool on a wire rack for 1 hour. Reduce the oven temperature to 300 degrees F (150 degrees C).
• Stir 2 tablespoons sugar and 1 1/2 teaspoon cinnamon for filling together in a small bowl. Set aside.
• Beat cream cheese, 1 cup sugar, and sour cream together in the bowl of a stand mixer fitted with a paddle attachment until fluffy, about 3 minutes, scraping down sides of bowl as needed. Add vanilla, remaining 1 teaspoon cinnamon, and salt; continue beating just until combined. Add eggs, one at a time, beating on low just until incorporated, about 1 minute; do not overbeat.
• Wrap foil loosely around the bottom and up the sides of the springform pan. Pour the cheesecake batter into the cooled crust and set it in a large baking dish or roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan.
• Bake on the middle rack of the preheated oven for 60 minutes. Without removing the roasting rack from the oven, carefully slide the oven rack out enough so you can evenly sprinkle cinnamon-sugar mixture over the top of the cheesecake. Carefully slide the oven rack back into the oven and continue baking until the filling is set around the edges and slightly wobbly in center, 10 to 15 minutes more.
• Carefully remove from oven. Lift springform pan from roasting pan and place on a wire rack. Let cool to room temperature, about 2 hours. Remove and discard foil from springform pan and place cheesecake in the refrigerator to chill for at least 4 hours or overnight.
• Run a hot knife or offset spatula around rim of pan to loosen cake. Remove sides of springform pan. Slice and serve.

CHEESECAKE STUFFED SNICKERDOODLES

Steps:

• Preheat oven to 325° and line 4 baking sheets with parchment paper. In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
• In a large bowl using a hand mixer, beat Country Crock Baking Sticks with sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Add dry ingredients and mix until just combined.
• Make cheesecake filling: In a medium bowl, stir cream cheese and sugar together until smooth.
• Roll snickerdoodle dough into tablespoon sized balls. Flatten two balls into disks then place 1 teaspoon of cheesecake filling in the center of one disk and top with second disk.
• Using your fingers, pinch around the edges to seal, then gently roll into a ball. Roll ball in cinnamon sugar and place on prepared baking sheet. Repeat with remaining dough.
• Bake until cookies begin to crack, 18 to 20 minutes. Let cool on trays 5 minutes, then transfer to a wire rack and let cool completely.

SNICKERDOODLE CHEESECAKE

Steps:

• Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., Mix cracker crumbs and melted butter. Press onto bottom and 1-1/2 in. up sides of prepared pan., Beat cream cheese and 3/4 cup sugar until smooth. Beat in cinnamon and vanilla. Add eggs; beat on low speed just until blended. Fold in baking chips. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, 70-80 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., Remove rim from pan. Mix sour cream and remaining sugar; spread over cheesecake.

SNICKERDOODLE CHEESECAKE COOKIES

Steps:

• Combine first 4 ingredients. Beat butter, 2 oz. cream cheese and 3/4 cup granulated sugar in large bowl with mixer until blended. Add egg and 1 tsp. vanilla; mix well. Gradually add dry ingredients, mixing well after each addition. Refrigerate 30 min.
• Heat oven to 350°F. Combine cinnamon and remaining granulated sugar. Reserve 2 Tbsp. cinnamon mixture for later use; sprinkle remaining cinnamon mixture into 3-inch round on work surface.
• Beat remaining cream cheese and vanilla with powdered sugar in medium bowl with mixer until blended. Roll dough into 30 balls, using 1 rounded Tbsp. dough for each ball. (Note: Dough will be very soft.)
• Place 1 dough ball in center of cinnamon mixture on work surface; flatten to 2-inch round. Spoon 1 tsp. cream cheese mixture onto center of dough round. Wrap edge of dough around cream cheese mixture, then re-roll into ball. Repeat with remaining dough and cream cheese mixture.
• Roll balls in reserved cinnamon mixture; place, 2 inches apart, on baking sheets sprayed with cooking spray.
• Bake 12 to 13 min. or just until edges of cookies are set. Cool 2 min. Remove cookies to wire racks; cool completely.

CHEESECAKE STUFFED PUMPKIN SNICKERDOODLES

Steps:

• In a stand mixer with a paddle attachment, beat together the butter and both sugars on medium high speed until fluffy. About 2-3 minutes. Add pumpkin puree, egg and vanilla to sugar mixture. Mix well, scraping sides as needed. Add cinnamon, nutmeg, salt & baking powder. Mix well, scraping sides as needed. Add flour, 1 cup at a time, mixing until combined. Cover with saran wrap and chill dough for one hour. While dough is chilling, make cream cheese filling. In a medium bowl with a stand mixer or hand blender, blend cream cheese, sugar and vanilla together. Chill for an hour. Preheat oven to 350 and line your baking sheets with parchment paper, non-stick foil or a baking mat. In a small bowl, combine the sugar, cinnamon, ginger & all spice for the coating and set aside. To make the cookies, take approximately 1 Tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Slowly fold ends up and roll into a ball trapping cream cheese in the center. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart. Repeat until the dough is gone and flatten the cookie dough balls with a glass or measuring cup. Bake the cookies for 10-15 minutes or until the tops begin to crack. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack. Enjoy!