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Before diving into the recipe, let's take a moment to appreciate the star of the show: the snickerdoodle cookie. These delightful cookies have a rich history, believed to have originated in the United States in the late 19th century. Characterized by their soft, chewy texture, snickerdoodles are rolled in a mixture of cinnamon and sugar before baking, creating a sweet, slightly crispy exterior that contrasts beautifully with the soft interior.

Mini Snickerdoodle Cheesecakes

Mini Snickerdoodle Cheesecakes blend two beloved desserts into a delightful treat perfect for any occasion. With a buttery snickerdoodle cookie crust topped with creamy cheesecake and a sprinkle of cinnamon sugar, these bite-sized desserts will impress guests and satisfy cravings. The recipe guides you through the ingredients, preparation tips, and serving suggestions for a sweet experience that enhances the flavors of classic snickerdoodles while delivering delightful creaminess. Indulge in every irresistible bite!
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Ingredients
  

For the crust:

1 cup crushed snickerdoodle cookies (about 10 cookies)

3 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon ground cinnamon

1 tablespoon all-purpose flour

1/4 cup sour cream

For the topping:

1 tablespoon granulated sugar

1 teaspoon ground cinnamon

Optional: whipped cream for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners.

    Make the Crust: In a mixing bowl, combine the crushed snickerdoodle cookies, melted butter, and granulated sugar until well mixed. Press this mixture evenly into the bottom of each cupcake liner to form a crust. Bake in the preheated oven for 8-10 minutes, until lightly golden. Remove from the oven and allow to cool.

      Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using a hand mixer until smooth and creamy. Gradually add in the granulated sugar and continue to beat until well combined.

        Incorporate the Eggs: Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract, ground cinnamon, and flour until smooth. Finally, fold in the sour cream until the mixture is creamy and free of lumps.

          Assemble the Cheesecakes: Evenly spoon the cheesecake filling over the pre-baked cookie crusts in the muffin tin, filling each cup about 3/4 full.

            Bake the Cheesecakes: Bake the mini cheesecakes in the oven for 18-20 minutes or until the edges are set and the centers still have a slight jiggle.

              Cool and Chill: Remove from the oven and let the cheesecakes cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours, or overnight for the best texture.

                Prepare the Topping: In a small bowl, combine the granulated sugar and ground cinnamon. Once the cheesecakes are chilled, sprinkle a little of the cinnamon sugar mixture on top of each cheesecake.

                  Serve: Optionally, top with a dollop of whipped cream and serve chilled. Enjoy your Mini Snickerdoodle Cheesecakes!

                    Prep Time, Total Time, Servings: 20 minutes | 2 hours 30 minutes | 12 servings