Gluten Free Snickerdoodle Cheesecake
| Prep Time | 20 minutes |
| Cook Time | 45 minutes |
| Passive Time | 6 hours |
| Servings |
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Ingredients
- 1 MI-DEL® Gluten Free Graham Style Pie Crust
- 16 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 1/2 cup sour cream room temperature
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
For the topping:
- 1/2 tbsp granulated sugar
- 1/2 tsp cinnamon
Ingredients
For the topping:
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Instructions
- Preheat oven to 300°F. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.
- Add the sweetened condensed milk, sour cream, vanilla extract, and cinnamon and beat until combined, stopping to scrape the sides of the bowl as necessary.
- Pour the filling into the MI-DEL® crust. Bake for 45 minutes, until filling is firm and golden in color. Cool cheesecake completely, then chill in the refrigerator for at least 6 hours.
- To make the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle on top of the cheesecake right before serving.
Recipe Notes
Recipe courtesy of Just As Tasty
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