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

Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, combine the snickerdoodle cookie crumbs and melted butter. Mix until the crumbs are evenly coated.

Step 2: Press the crumb 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.

Step 3: In a large bowl, beat the cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the sour cream, flour, vanilla extract, and 1 teaspoon of ground cinnamon, mixing until well combined.

Step 4: Gradually add the lightly beaten eggs, mixing on low speed until just incorporated. Be careful not to overmix to prevent cracking during baking.

Step 5: Pour the cheesecake filling over the cooled 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 cheesecake.

Step 6: Place the springform pan on a baking sheet to catch any drips. Bake the cheesecake for 55 to 65 minutes, or until the center is set but still slightly jiggly.

Step 7: Remove the cheesecake from the oven and let it cool to room temperature. Then cover with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld and the cheesecake to firm up.

Step 8: Slice and serve chilled. For an extra touch, garnish with whipped cream and a light dusting of cinnamon sugar if desired.

Tips & Variations

Use freshly crushed snickerdoodle cookies for the crust to get the best texture and flavor.

Avoid overmixing the batter after adding eggs to prevent cracks in your cheesecake.

For a richer flavor, add a teaspoon of cream cheese to the topping cinnamon sugar mixture before sprinkling.

Try adding a cinnamon swirl inside the cheesecake for extra cinnamon goodness.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute snickerdoodle cookies with graham crackers or cinnamon vanilla wafers for a different twist, but snickerdoodle crumbs offer the signature cinnamon flavor.

How do I prevent the cheesecake from cracking?

Mix the batter gently and avoid overbeating after adding the eggs. Baking at a lower temperature and letting the cheesecake cool gradually also helps reduce cracking.