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Snickerdoodle Cheesecake Recipe

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★★★★★

4.9 from 149 reviews

This Snickerdoodle Cheesecake combines the classic cinnamon-sugar flavors of snickerdoodle cookies with a rich, creamy cheesecake filling. Featuring a snickerdoodle cookie crust and a luscious cinnamon-infused cheesecake layer, topped with a cinnamon sugar sprinkle, this dessert offers a delightful twist on traditional cheesecake perfect for any occasion.

Ingredients

Scale

For the Crust:

  • 1 1/2 cups snickerdoodle cookie crumbs (about 12 cookies)
  • 2 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (3 packages) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 cup sour cream, at room temperature
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 large eggs, lightly beaten, at room temperature

For the Cinnamon Sugar Topping:

  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix the snickerdoodle cookie crumbs with the melted butter until the crumbs are thoroughly coated. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake it for 10 minutes, then remove from the oven and let it cool slightly.
  2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy. Add in the sour cream, all-purpose flour, vanilla extract, and ground cinnamon, mixing until well combined. Gradually add the lightly beaten eggs, mixing on low speed just until incorporated to avoid overmixing, which can cause cracks during baking.
  3. Assemble and Bake: Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula. In a small bowl, combine the tablespoon of granulated sugar and half a teaspoon of ground cinnamon for the topping, then sprinkle this mixture evenly over the cheesecake. Place the springform pan on a baking sheet to catch any drips. Bake in the oven for 55-65 minutes, or until the center is set but still slightly jiggly.
  4. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack. Once cooled, cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the cheesecake firm up.
  5. Serve: Carefully run a knife around the edge of the cheesecake to loosen it from the pan, then remove the sides of the springform pan. Slice and serve chilled, optionally garnished with a dollop of whipped cream and a light dusting of cinnamon sugar for an extra touch.

Notes

  • Use room temperature ingredients to ensure a smooth and creamy cheesecake filling without lumps.
  • Do not overmix the eggs into the batter to prevent cracking on the cheesecake surface.
  • Allow adequate chilling time to help the cheesecake set perfectly for clean slicing.
  • If desired, garnish with whipped cream and additional cinnamon sugar for enhanced flavor and presentation.

Keywords: Snickerdoodle Cheesecake, Cinnamon Cheesecake, Snickerdoodle Cookies, Cream Cheese Dessert, Baked Cheesecake

Find it online: https://tastygenius.com/snickerdoodle-cheesecake-recipe/