Description
Snickerdoodle cheesecake combines the creamy richness of classic cheesecake with the warm, comforting cinnamon-sugar flavor of snickerdoodle cookies. It features a cinnamon graham cracker crust, a silky filling, and a sweet cinnamon sugar topping.
Ingredients
- For the crust:
- 1 1/2 cups cinnamon graham cracker crumbs
- 5 tbsp unsalted butter, melted
- For the cheesecake filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 2 tbsp all-purpose flour
- For the cinnamon sugar topping:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat the oven to 325°F (165°C). Grease a springform pan.
- Mix cinnamon graham cracker crumbs and melted butter. Press into the bottom of the pan and bake for 10 minutes. Cool slightly.
- Beat cream cheese until smooth. Add sugar and mix well. Add eggs one at a time, mixing gently.
- Fold in sour cream, vanilla, cinnamon, nutmeg, and flour until the batter is smooth.
- Pour the filling over the crust and smooth the top.
- Mix 1/4 cup sugar with 1 tbsp cinnamon and sprinkle evenly over the batter.
- Bake for 50–60 minutes, until edges are set and center is slightly jiggly.
- Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Add a cinnamon sugar swirl into the batter for a marbled effect.
- Mix crushed snickerdoodle cookies into the crust for extra flavor.
- Drizzle caramel sauce over the top for a richer finish.
- Cool gradually to prevent cracking.
- Use full-fat cream cheese for best texture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 280mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
