Get the Recipe:
Snickerdoodle Cheesecake
All the cozy flavors of your favorite snickerdoodle cookies, now in cheesecake form! This Snickerdoodle Cheesecake brings the best of cinnamon-sugar flavors to a rich, creamy dessert.
Ingredients
For the crust:
- 1 3/4 cups (185 g) cinnamon graham cracker crumbs (about 12 sheets)
- 3 tablespoons (37 g) granulated sugar
- 5 tablespoons (70 g) unsalted butter, melted
For the filling:
- 32 ounces (907 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 1/2 cup (113 g) sour cream
- 4 large eggs, at room temperature
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
For the topping:
- 2 tablespoons (25 g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- whipped cream, for garnish
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Instructions
To make the crust:
- Preheat the oven to 350°F (175°C).
- Combine the cookie crumbs, sugar, and butter until thoroughly combined. Press into the bottom and partially up the sides of a 9-inch springform pan.
- Bake the crust for 15 minutes. Set aside to cool.
To make the filling:
- Using an electric mixer on medium speed, beat the cream cheese, sugar, and sour cream until combined and smooth. Mix in the eggs one at a time, followed by the cinnamon and vanilla.
- Transfer the filling to the cooled crust and spread evenly. Bake for 15 minutes.
- Reduce the oven temperature to 200°F (95°C), and bake for 2 hours to 2 hours 10 minutes. The center should wobble just a bit but not appear wet.
- Remove the cheesecake from the oven, and gently run a thin knife or offset spatula around the outside edge. Return the cheesecake to the oven with the oven turned off, and leave for 2 hours.
To make the topping:
- Combine the cinnamon and sugar, and sprinkle over the top of the cheesecake.
- Cover loosely and refrigerate overnight. (The cinnamon-sugar will form a thin topping and change color as it chills.)
- Garnish with whipped cream for serving.
Notes
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
- Store in an airtight container in the refrigerator up to 5 days.
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