Snickerdoodle Cheesecake With Caramel Sauce

What a great combination!  If you love and snickerdoodles and cheesecake too, this dessert is for you.

The recipe comes from Sandra Lee of the Food Network Channel.  Her food creations are always a delicious treat!  If you have not checked out her website, the link appears at the end of the recipe.

Makes: 10 servings


Ingredients

• Cooking spray 
• 1 package (21 ounces) snickerdoodle cookie mix with spice packet 
• 8 tablespoons (1 stick) butter, melted 
• 2 packages (8 ounces each) cream cheese, at room temperature 
• 1⁄4 cup packed light brown sugar 
• 3 eggs 
• 3⁄4 cup caramel topping 
• 3/4 teaspoon cinnamon extract 

Directions

Preheat oven to 350°F. 

Spray a 9-inch springform pan with cooking spray.

Using a large bowl, combine cookie mix, half of the spice packet from the mix, and the butter. Stir until mixture comes together. Press mixture into bottom of springform pan and 2 inches up sides.  

Using a large bowl, beat together cream cheese, brown sugar, and remaining spice from packet. Add eggs, 1 at a time, beating well after each addition. 

Pour into the springform pan over the cookie crust.

Bake for 40 to 45 minutes, or until set with a soft-looking center. Cool in pan on a wire rack.

Using a small saucepan, heat caramel topping over medium-high heat until boiling. Reduce heat to medium-low and simmer until mixture thickens (about 5 minutes). 

Remove from heat and stir in cinnamon extract.

Cool to room temperature.

Cut cooled cheesecake into wedges (still in the springform pan). Pour cooled caramel mixture over cheesecake. 

Chill in refrigerator for at least 2 hours before serving. 

Remove sides of springform pan and transfer wedges to a platter.


Source