Description
This Snickerdoodle Cheesecake combines the classic cinnamon-sugar flavors of snickerdoodle cookies with the creamy richness of a smooth cheesecake. Featuring a buttery graham cracker or cookie crumb crust with a warm cinnamon swirl throughout, this dessert is perfect for holiday gatherings or any time you crave a sweet, comforting treat.
Ingredients
Crust
- 2 cups Graham cracker crumbs (or crushed snickerdoodle cookies)
- 1/3 cup Melted butter
- 2 tbsp Granulated sugar
- 1 tsp Ground cinnamon
- 1/4 tsp Salt
Cheesecake Filling
- 32 oz Cream cheese (softened to room temperature)
- 1 cup Granulated sugar
- 4 Eggs (large, room temperature)
- 1 cup Sour cream
- 2 tsp Vanilla extract
- 1/3 cup All-purpose flour
- 1 tsp Ground cinnamon
- 1/2 tsp Nutmeg
Cinnamon Swirl
- 1/4 cup Brown sugar
- 2 tsp Ground cinnamon
- 2 tbsp Melted butter
Instructions
- Preheat oven and prep pan. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper for easy removal.
- Make crust. In a medium bowl, combine graham cracker crumbs (or crushed snickerdoodle cookies), melted butter, granulated sugar, ground cinnamon, and salt. Mix until the crumbs are evenly coated with butter and sugar.
- Bake crust. Press the crumb mixture firmly into the bottom of the prepared pan. Bake in the preheated oven for 8-10 minutes. Remove and set aside to cool while preparing the filling.
- Beat cream cheese. In a large bowl, beat the softened cream cheese until completely smooth and creamy using an electric mixer on medium speed.
- Add sugar and eggs gradually. Gradually add in granulated sugar and continue beating until combined. Add eggs one at a time, beating well after each addition to incorporate fully.
- Mix in remaining filling ingredients. Add sour cream, vanilla extract, all-purpose flour, ground cinnamon, and nutmeg. Mix on low speed just until smooth and no lumps remain.
- Pour half of batter into crust. Spread half of the cheesecake batter evenly over the cooled crust in the springform pan.
- Prepare cinnamon swirl. In a small bowl, mix together brown sugar, ground cinnamon, and melted butter until combined and slightly thickened.
- Add spoonfuls of cinnamon swirl. Dollop spoonfuls of the cinnamon swirl mixture over the batter in the pan.
- Pour remaining batter and swirl again. Pour the remaining cheesecake batter over the cinnamon swirl dollops. Use a knife or skewer to gently swirl the cinnamon mixture into the batter, creating a marbled effect.
- Bake in water bath. Wrap the bottom of the springform pan in aluminum foil to prevent leaks. Place the pan in a larger roasting pan and add hot water halfway up the sides of the cheesecake pan. Bake for approximately 1 hour and 15 minutes, or until the edges are set but the center still slightly jiggles when nudged.
- Cool in oven. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually and prevent cracking.
- Chill. Remove the cheesecake from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely before serving.
Notes
- Make sure cream cheese and eggs are at room temperature to avoid lumps in the batter.
- Using a water bath helps to keep the cheesecake moist and prevents cracking.
- Swirling the cinnamon mixture into the batter adds flavor and visual appeal but avoid overmixing to keep distinct swirls.
- Allow the cheesecake to chill thoroughly before slicing for clean cuts.
- For a gluten-free option, use gluten-free graham cracker crumbs or snickerdoodle cookies.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
