Print

Ultimate Creamy Snickerdoodle Cheesecake Recipe

A perfect slice of creamy snickerdoodle cheesecake dusted heavily with cinnamon sugar.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe combines the tangy richness of cheesecake with the warm, buttery cinnamon-sugar flavor of a classic snickerdoodle cookie. It features a buttery crust, a velvety spiced filling, and a cinnamon crumb topping, making it a perfect holiday showstopper.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Add melted butter and press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, flour, and 1 teaspoon cinnamon until just combined. Mix in vanilla extract.
  4. Beat in eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is smooth. Do not overmix.
  5. Pour the cheesecake batter over the cooled crust.
  6. Prepare the water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  8. Prepare the topping: Mix the remaining 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle this mixture evenly over the top of the hot cheesecake immediately after removing it from the oven.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best, velvety texture, ensure your cream cheese and eggs are at room temperature before starting the filling.
  • If you skip the water bath, watch the cheesecake closely; it may bake faster and be more prone to cracking.
  • This dessert is excellent for Thanksgiving or Christmas gatherings.

Nutrition

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