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Ultimate Creamy Snickerdoodle Cheesecake Recipe

A close-up of a creamy slice of snickerdoodle cheesecake with a thick graham cracker crust and a heavy cinnamon-sugar topping.
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Create the ultimate dessert mashup: a rich, creamy cheesecake infused with the warm cinnamon-sugar flavor of classic snickerdoodle cookies. This recipe features a buttery crust and a velvety filling, making it a showstopper for any holiday gathering.

Ingredients

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

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Stir in melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool the crust completely.
  2. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 1/2 cups sugar, flour, 2 teaspoons cinnamon, vanilla extract, and salt. Mix until just combined. Do not overmix.
  3. Beat in the eggs one at a time, mixing on low speed after each addition until just incorporated. Stir in the sour cream by hand.
  4. Pour the cheesecake filling over the cooled crust.
  5. Prepare the Water Bath: Wrap the outside of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped 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. This helps prevent cracks.
  6. Bake: Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  7. Make the Topping: While the cheesecake bakes, mix the remaining 1/2 cup sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle this cinnamon-sugar mixture evenly over the top of the hot cheesecake immediately after removing it from the oven.
  8. Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • To achieve a velvety cheesecake filling, bring your cream cheese, eggs, and sour cream to room temperature before starting.
  • For a snickerdoodle cookie crust variation, substitute half the graham cracker crumbs with crushed snickerdoodle cookies.
  • If you skip the water bath, watch the baking time closely to avoid overbaking, which causes cracks.

Nutrition

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