Snickerdoodle Cheesecake

Why You’ll Love This Recipe

Snickerdoodle Cheesecake combines the rich, creamy texture of classic cheesecake with the warm, cinnamon-sugar flavor of beloved snickerdoodle cookies. With a buttery graham cracker crust, a luscious cinnamon-swirled filling, and a crisp cinnamon topping, this dessert is perfect for holidays, special gatherings, or any time you crave a cozy twist on cheesecake.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbssugarunsalted buttercream cheeseeggsvanilla extractgranulated sugarsour creamall-purpose flourground cinnamonnutmegbrown sugarwhipped cream (optional, for garnish)

directions

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.

Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan and slightly up the sides to form the crust. Bake for 10 minutes, then set aside to cool.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract, sour cream, flour, cinnamon, and nutmeg until fully combined.

Pour half of the batter into the crust, then sprinkle a layer of cinnamon-sugar mixture over it. Pour in the remaining batter and smooth the top.

In a small bowl, mix brown sugar and cinnamon. Sprinkle this over the top of the cheesecake.

Place the pan in a water bath and bake for 60–70 minutes, or until the center is almost set.

Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

Chill in the refrigerator for at least 4 hours or overnight before serving.

Top with whipped cream if desired before serving.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 20 minutesBaking time: 60–70 minutesCooling time: 1 hourChilling time: 4 hours or overnightTotal time: About 6 hours

Variations

Add crushed snickerdoodle cookies to the crust for extra cookie flavor.

Swirl caramel into the batter for a rich twist.

Top with cinnamon whipped cream for a flavor boost.

Use a gingersnap crust for a spiced variation.

storage/reheating

Store Snickerdoodle Cheesecake in the refrigerator in an airtight container for up to 5 days.For longer storage, freeze slices individually wrapped for up to 2 months.Thaw in the refrigerator overnight before serving.

FAQs

Can I use store-bought crust?

Yes, but a homemade crust adds better flavor and texture.

Do I have to use a water bath?

It helps prevent cracks but is optional. You can bake without it, just watch carefully.

Can I make this ahead of time?

Yes, it’s best made a day ahead to allow proper chilling.

What type of cream cheese is best?

Full-fat cream cheese gives the best results in texture and taste.

Can I add toppings?

Absolutely—try whipped cream, caramel drizzle, or crushed cookies.

Is it okay to skip the flour?

Flour helps the structure; omit at your own risk.

How do I prevent cracks?

Avoid overmixing, use a water bath, and cool gradually.

Can I use cinnamon extract?

You can add a few drops for extra cinnamon punch, but it’s not necessary.

What if I don’t have sour cream?

Plain Greek yogurt can be used as a substitute.

Is this dessert too sweet?

It has a rich sweetness balanced by tangy cheesecake and warm spice.

Conclusion

Snickerdoodle Cheesecake is a delightful fusion of creamy indulgence and cinnamon-spiced nostalgia. With its cozy flavors and impressive presentation, it’s sure to be a crowd-pleaser that brings warmth and sweetness to any occasion. Perfect for snickerdoodle lovers and cheesecake fans alike!

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