Snickerdoodle Cheesecake

There’s something truly magical about the warm, cinnamon-sugar flavor of snickerdoodle cookies combined with the creamy decadence of cheesecake. This Snickerdoodle Cheesecake is a delightful fusion of two beloved desserts, creating a rich and indulgent treat that’s perfect for any occasion. Whether you’re making it for the holidays, a family gathering, or just because you’re craving something sweet, this cheesecake will become a favorite in your home.

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Imagine a buttery, cinnamon graham cracker crust, a smooth and velvety cheesecake filling, and a cinnamon-sugar topping that adds just the right amount of crunch. Every bite is a perfect balance of sweetness and spice, with that classic snickerdoodle flavor shining through. If you love cinnamon, cheesecake, or just a dessert that feels like a warm hug, you’ll fall head over heels for this recipe!

Why You’ll Love This Recipe

• Perfect for Any Occasion – Whether it’s a holiday dessert, a birthday surprise, or just a weekend treat, this cheesecake fits the bill.
• Snickerdoodle Flavor in Every Bite – The combination of cinnamon, sugar, and creamy cheesecake is simply irresistible.
• Make-Ahead Friendly – Cheesecakes actually taste better after chilling, making this a great dessert to prepare in advance.
• Smooth, Creamy Texture – Thanks to a few key ingredients and baking techniques, this cheesecake comes out rich and creamy every time.

Ingredients You’ll Need

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 1 teaspoon cinnamon
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• 1 cup sour cream
• ¼ cup all-purpose flour
• 1 teaspoon cinnamon

For the Topping:

• ¼ cup granulated sugar
• 1 teaspoon cinnamon

How to Make Snickerdoodle Cheesecake

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.

In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan, creating an even layer. Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the vanilla extract and eggs, one at a time, mixing on low speed just until incorporated.

Next, mix in the sour cream, flour, and cinnamon, stirring gently until everything is well combined. Be careful not to overmix, as too much air can cause cracks in the cheesecake.

Step 3: Bake the Cheesecake

Pour the filling over the cooled crust, smoothing the top with a spatula. Place the springform pan into a larger baking dish filled with about an inch of hot water (this water bath helps prevent cracking).

Bake for 55-65 minutes, or until the center is just set and slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This gradual cooling helps prevent cracks.

Step 4: Add the Cinnamon-Sugar Topping

Mix the granulated sugar and cinnamon together, then sprinkle it evenly over the slightly warm cheesecake. This creates that signature snickerdoodle crunch on top!

Step 5: Chill and Serve

Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to develop and gives you that perfect creamy texture.

When ready to serve, carefully remove the cheesecake from the springform pan. Slice and enjoy every bite of that cinnamon-sugar goodness!

Helpful Tips

• Room Temperature Ingredients – Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing to create a smooth, lump-free batter.
• Avoid Overmixing – Overmixing the batter can introduce too much air, which can cause cracks in the cheesecake as it bakes.
• Use a Water Bath – Placing the cheesecake in a water bath helps keep the texture creamy and prevents the top from cracking.
• Chill Overnight – For the best flavor and texture, let the cheesecake chill in the fridge overnight before serving.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Chill Time: 4 hours (or overnight)
• Total Time: 5 hours 20 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• Crust Options: If you want to switch things up, try using crushed vanilla wafers or shortbread cookies instead of graham crackers for a different flavor twist.
• Preventing Cracks: If you don’t want to use a water bath, another trick to prevent cracks is to let the cheesecake cool gradually in the oven with the door slightly open for about an hour before refrigerating.
• Cutting Clean Slices: To get smooth and clean slices, use a sharp knife and wipe it with a warm, damp towel between cuts.
• Topping Variations: If you want to take it up a notch, drizzle caramel or a cinnamon glaze over the cheesecake before serving.
• Make-Ahead Tip: This cheesecake actually tastes better the next day, so don’t be afraid to make it ahead of time! The flavors develop more as it chills.

Storage Instructions

Refrigerator:

Store any leftovers in an airtight container in the fridge for up to 5 days.

Freezer:

To freeze, wrap individual slices or the whole cheesecake tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Can I use a different crust?

Yes! If you’re not a fan of graham crackers, you can use crushed vanilla wafers, digestive biscuits, or even a shortbread cookie crust.

Do I need to use a water bath?

While a water bath isn’t absolutely necessary, it helps ensure a smooth, crack-free cheesecake. If you skip it, your cheesecake may have a few cracks, but it will still taste delicious!

Can I make this cheesecake ahead of time?

Absolutely! Cheesecakes are one of the best make-ahead desserts. You can bake it a day or two in advance and store it in the fridge until you’re ready to serve.

Related Recipes

If you loved this Snickerdoodle Cheesecake, you’ll definitely enjoy these other desserts:

• Cinnamon Cake Roll

• Cinnamon Roll French Toast Roll-Ups

Conclusion

This Snickerdoodle Cheesecake is the perfect combination of creamy, sweet, and cinnamon-spiced flavors. Whether you’re a cheesecake lover, a snickerdoodle fan, or just someone who enjoys a comforting dessert, this recipe is sure to impress. Make it for a special occasion or simply as a treat to enjoy with family and friends. One bite, and you’ll be hooked!

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