Description

This Snickerdoodle Cheesecake combines the classic spiced cinnamon sugar flavors of snickerdoodle cookies with a creamy, rich cheesecake filling. A buttery snickerdoodle crust provides the perfect base, topped with a luscious cinnamon-infused cream cheese mixture, baked to perfection and finished with a cinnamon sugar topping. Perfect for dessert lovers looking for a comforting and festive treat.

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

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 325°F (163°C) for 10 minutes, then remove from the oven and set aside to cool slightly.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the sour cream, all-purpose flour, vanilla extract, and ground cinnamon; continue to mix until well combined. Gradually add the lightly beaten eggs, mixing on low speed until just incorporated to avoid overmixing which can cause cracking during baking.
Assemble and Bake: In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the top of the cheesecake filling in the springform pan. Place the pan on a baking sheet to catch any drips. Bake in the preheated oven at 325°F (163°C) for 55-65 minutes, or until the center is set but still slightly jiggly.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours or preferably overnight to allow the flavors to meld and the cheesecake to firm up.
Serve: Slice the cheesecake and serve chilled. Optionally, garnish with a dollop of whipped cream and a light dusting of cinnamon sugar for an extra festive touch.

Notes

Using room temperature ingredients helps to prevent lumps and ensures a smooth batter.
Do not overmix the filling once eggs are added to avoid cracking during baking.
Baking the crust before adding the filling prevents a soggy bottom.
Chilling the cheesecake overnight greatly improves texture and flavor.
For easy removal, run a knife around the edge of the pan before unlatching the springform.
Store leftover cheesecake covered in the fridge for up to 4 days.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

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