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Ultimate Creamy Snickerdoodle Cheesecake

A close-up of a rich slice of snickerdoodle cheesecake showing the creamy filling and thick, cinnamon-sugar crust.
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Create a showstopper dessert by combining the warm, spiced flavor of snickerdoodle cookies with a rich, velvety cheesecake. This recipe features a buttery cinnamon crust and a creamy filling, perfect for holiday gatherings.

Ingredients

Scale
  • 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, room temperature
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup cinnamon sugar topping mixture (1/4 cup sugar, 1 tablespoon cinnamon)

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Prepare a 9-inch springform pan by wrapping the outside bottom with heavy-duty aluminum foil to prepare for a water bath.
  2. Make the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and set aside to cool slightly.
  3. Make the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups sugar, flour, 2 teaspoons cinnamon, vanilla extract, and salt until just combined. Scrape down the sides of the bowl.
  4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix. Gently mix in the sour cream and heavy cream until the batter is smooth.
  5. Pour the cheesecake filling over the cooled crust. Gently tap the pan on the counter a few times to release any large air bubbles.
  6. Prepare the water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes. The edges should look set, but the center should still have a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  10. Before serving, sprinkle the top evenly with the cinnamon sugar topping mixture. Carefully remove the sides of the springform pan. Slice and serve your creamy snickerdoodle dessert.

Notes

  • For the best texture, ensure your cream cheese and eggs are at room temperature before starting the filling.
  • If you prefer cheesecake bars, press the crust into a 9×13 inch baking dish and adjust baking time slightly.
  • To achieve a truly velvety cheesecake filling, mix the ingredients on low speed and stop mixing as soon as they are combined.

Nutrition

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