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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.

Ingredients

Scale

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

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