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Snickerdoodle Cheesecake

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Snickerdoodle Cheesecake is a luscious dessert that fuses the creamy richness of traditional cheesecake with the warm, cinnamon-sugar essence of snickerdoodle cookies. With a graham cracker cinnamon crust, smooth cinnamon swirl filling, and a sugary topping, it’s a cozy and crowd-pleasing sweet treat.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 6 tbsp unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tbsp all-purpose flour
  • 2 tsp ground cinnamon
  • 2 tbsp brown sugar (for topping)
  • 1 tsp ground cinnamon (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil.
  2. Combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture into the bottom of the pan. Bake for 10 minutes. Cool slightly.
  3. In a large bowl, beat cream cheese until fluffy. Add granulated sugar and flour, mix until smooth.
  4. Beat in sour cream, cinnamon, and vanilla. Add eggs one at a time, mixing just until incorporated.
  5. Pour batter over crust and smooth the top.
  6. In a small bowl, mix brown sugar and cinnamon topping. Sprinkle evenly over cheesecake.
  7. Bake 50–60 minutes until center is just set. Turn oven off, crack door, and let sit 1 hour.
  8. Cool completely at room temperature, then refrigerate at least 4 hours or overnight.
  9. Run a knife around the edge before removing the springform ring. Slice and serve chilled.

Notes

  • Use a water bath to help prevent cracking.
  • Let ingredients come to room temperature before mixing.
  • Top with whipped cream or cinnamon-sugar sprinkle for extra flair.
  • Store covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://ukfinda.com/snickerdoodle-cheesecake/