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Snickerdoodle Cheesecake

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A decadent twist on classic snickerdoodles—creamy cheesecake with a cinnamon-sugar crust and swirl, topped with mini snickerdoodle cookies.

Ingredients

Units Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 24 ounces cream cheese (3 blocks), room temperature
  • 1 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 tablespoons all‑purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg (optional)
  • Mini snickerdoodle cookies (for garnish, optional)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9‑inch springform pan and wrap the bottom in foil for water bath.
  2. In a medium bowl, combine graham crumbs, 1/4 cup sugar, 1 teaspoon cinnamon and melted butter; press into pan bottom.
  3. Bake crust 10 minutes, then cool slightly.
  4. In a large bowl, beat cream cheese and 1 cup sugar until smooth.
  5. Add vanilla and eggs one at a time, mixing gently after each.
  6. Blend in sour cream, heavy cream, flour, 2 teaspoons cinnamon and nutmeg until creamy.
  7. Pour filling over crust and smooth top.
  8. Place pan in deep baking dish; add hot water halfway up pan sides.
  9. Bake 55–65 minutes until edges set and center slightly wobbly.
  10. Turn off oven, crack door; let cheesecake rest 1 hour.
  11. Chill in fridge at least 4 hours or overnight.
  12. Before serving, garnish with mini snickerdoodles or dust with cinnamon sugar if desired.

Notes

  • Room‑temperature ingredients help prevent cracks.
  • Don’t overmix after adding eggs to keep cheesecake smooth.
  • Use a water bath to minimize cracking.
  • Letting it cool gradually reduces surface cracking.
  • Make‑ahead: Bake a day ahead and garnish before serving.

Nutrition

Find it online: https://easy-tapas-recipes.com/snickerdoodle-cheesecake/