Snickerdoodle Cheesecake Recipe

Introduction

Snickerdoodle Cheesecake combines the classic cinnamon-sugar flavor of snickerdoodle cookies with a rich, creamy cheesecake filling. This dessert is perfect for those who want a twist on traditional cheesecake with a cozy, nostalgic taste.

Ingredients

• 1½ cups snickerdoodle cookie crumbs (about 12 cookies)
• 2 tablespoons unsalted butter, melted
• 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
• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the snickerdoodle cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
2. Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
3. Step 3: In a large bowl, beat the cream cheese and 1 cup granulated sugar until smooth and creamy. Add the sour cream, flour, vanilla extract, and ground cinnamon. Mix until well combined.
4. Step 4: Gradually add the lightly beaten eggs, mixing on low speed until just incorporated. Be careful not to overmix, as this can cause cracking during baking.
5. Step 5: Pour the cheesecake filling over the prepared crust and spread evenly. In a small bowl, combine 1 tablespoon granulated sugar and ½ teaspoon ground cinnamon, then sprinkle this mixture evenly over the top of the filling.
6. Step 6: Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake for 55-65 minutes, or until the center is set but still slightly jiggly.
7. Step 7: Remove the cheesecake from the oven and allow it to cool to room temperature. Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to let the flavors meld and the cheesecake firm up.
8. Step 8: When ready to serve, slice the cheesecake chilled. Optionally, garnish with a dollop of whipped cream and a light dusting of cinnamon sugar.

Tips & Variations

• For extra flavor, try folding a teaspoon of cinnamon into the crust mixture before baking.
• Use fresh snickerdoodle cookies for the crust to enhance the cinnamon flavor and texture.
• To avoid cracks, bake the cheesecake in a water bath or place a pan of hot water on the oven shelf below the cheesecake.

Storage

Store leftover cheesecake in the refrigerator, covered tightly with plastic wrap or foil, for up to 4 days. Reheat slices gently at room temperature or enjoy chilled. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake benefits from resting overnight in the fridge to develop its flavors and set properly.

How can I tell when the cheesecake is done baking?

The edges should be set and the center slightly jiggly but not liquid. It will firm up as it cools.

Snickerdoodle Cheesecake Recipe

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4.7 from 698 reviews

Indulge in a delightful Snickerdoodle Cheesecake that combines the classic cinnamon-sugar flavor of snickerdoodle cookies with a creamy, smooth cheesecake filling. This decadent dessert features a buttery snickerdoodle crust, a lightly spiced cream cheese filling, and a cinnamon sugar topping, baked to perfection and chilled for the ideal texture and flavor meld.

• Author: Mia
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 5 hours 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

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

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

Topping

• 1 tablespoon granulated sugar
• ½ teaspoon ground cinnamon

Instructions

1. Prepare the Crust: In a medium bowl, combine the snickerdoodle cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake the crust at 350°F (175°C) for 10 minutes, then remove it from the oven and set aside to cool slightly.
2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add 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 until just incorporated. Be careful not to overmix to prevent cracking during baking.
3. Assemble and Bake: In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle this cinnamon sugar mixture evenly over the top of the cheesecake filling in the springform pan. Place the springform pan on a baking sheet to catch any potential drips. Bake the cheesecake in the preheated oven at 350°F (175°C) for 55 to 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 on a wire rack. Once cooled to room temperature, cover the pan tightly with plastic wrap or aluminum foil. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cheesecake to fully firm up.
5. Serve: Carefully remove the cheesecake from the springform pan. Slice and serve chilled. For an extra touch, garnish each slice with a dollop of whipped cream and a light dusting of cinnamon sugar if desired.

Notes

• Ensure all dairy ingredients are at room temperature to achieve a smooth filling without lumps.
• To avoid cracks, do not overmix the batter and bake at a consistent moderate temperature.
• A water bath is optional for more even baking and to prevent cracking but is not required for this recipe.
• Store leftovers covered in the refrigerator for up to 5 days.
• For easier slicing, run a hot knife blade around the edges of the cheesecake before cutting.

Keywords: Snickerdoodle Cheesecake, Cinnamon Cheesecake, Dessert, Baked Cheesecake, Snickerdoodle Recipe, Holiday Dessert