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Snickerdoodle Cheesecake Recipe

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★★★★★

4.9 from 135 reviews

This Snickerdoodle Cheesecake combines the nostalgic flavors of classic snickerdoodle cookies with the creamy richness of cheesecake. Featuring a spiced cookie crust and a luscious cinnamon-scented filling, this dessert is perfect for celebrations or cozy gatherings.

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 with the melted butter, mixing until the crumbs are evenly coated. Press this 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 from the oven and let it cool slightly.
  2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add in the sugar and continue mixing until creamy. Blend in the sour cream, all-purpose flour, vanilla extract, and ground cinnamon 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: Combine the granulated sugar and ground cinnamon for the topping in a small bowl. Pour the cheesecake filling over the cooled crust and sprinkle the cinnamon sugar mixture evenly on top. Place the springform pan on a baking sheet to catch any drips and bake in the preheated oven at 350°F (175°C) for 55-65 minutes. The center should be set but still slightly jiggly.
  4. Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the cheesecake to firm up.
  5. Serve: Slice and serve the cheesecake chilled. For an extra indulgent touch, garnish with a dollop of whipped cream and a light dusting of cinnamon.

Notes

  • Use room temperature cream cheese and eggs for a smoother filling and to prevent lumps.
  • Be careful not to overmix the filling once the eggs are added to avoid cracking during baking.
  • Baking times may vary slightly depending on your oven; the cheesecake is done when the edges are set and the center still jiggles slightly.
  • Allow the cheesecake to chill thoroughly; this improves texture and flavor.
  • You can add a cinnamon stick garnish or extra whipped cream for presentation.

Keywords: Snickerdoodle Cheesecake, cinnamon cheesecake, cookie crust cheesecake, creamy cheesecake dessert, holiday dessert

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