Why Make This Recipe
Snickerdoodle Cheesecake is a delightful treat that combines the creamy richness of cheesecake with the warm, comforting flavors of snickerdoodle cookies. This dessert is perfect for any occasion, whether you’re celebrating a birthday, hosting a gathering, or simply craving something sweet. The creamy filling and the buttery cinnamon crust provide a delicious balance that will have everyone coming back for more. Plus, it’s a unique twist on two classic favorites!
How to Make Snickerdoodle Cheesecake
Ingredients:
- 1 ½ cups crushed graham crackers
- â…“ cup granulated sugar (for crust)
- 1 tsp ground cinnamon (for crust)
- â…“ cup unsalted butter, melted
- 16 oz Philadelphia cream cheese, softened
- ½ cup sour cream
- 1 tsp vanilla extract
- ¾ cup granulated sugar (for filling)
- 3 large eggs (room temperature)
Directions:
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine crushed graham crackers, â…“ cup sugar, cinnamon, and melted butter. Mix well and press into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add the sour cream, vanilla extract, ¾ cup sugar, and eggs one at a time until fully combined.
- Pour half of the cheesecake mixture into the crust. Sprinkle with cinnamon sugar before adding the remaining mixture on top.
- Bake for about 55-60 minutes or until slightly jiggly in the center.
- Allow cooling on a wire rack before refrigerating for at least four hours or overnight.
How to Serve Snickerdoodle Cheesecake
Serve the Snickerdoodle Cheesecake chilled, straight from the refrigerator. You can drizzle some caramel sauce or top it with whipped cream for an extra special touch. A sprinkle of cinnamon on top also adds a lovely finishing touch!
How to Store Snickerdoodle Cheesecake
Store any leftovers in the refrigerator. Make sure to cover the cheesecake with plastic wrap or foil to keep it fresh. It should last for about 4-5 days in the fridge.
Tips to Make Snickerdoodle Cheesecake
- Ensure your cream cheese is at room temperature for a smoother filling.
- Mix the cheesecake batter gently to avoid incorporating too much air, which can cause cracks during baking.
- If you want a stronger cinnamon flavor, feel free to add a bit more cinnamon to the filling.
Variation
You can add a layer of snickerdoodle cookie crumbles on top before serving for added texture. Another variation is to use a different type of cookie for the crust, such as chocolate chip or ginger snap.
FAQs
1. Can I use low-fat cream cheese?
Yes, you can use low-fat cream cheese, but it may change the texture slightly.
2. Can I freeze Snickerdoodle Cheesecake?
Yes, you can freeze it. Wrap it tightly in plastic wrap and foil before freezing. Just make sure to let it thaw in the refrigerator before serving.
3. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making ahead of time. Just ensure it has enough time to chill in the refrigerator before serving.
Snickerdoodle Cheesecake
A delightful dessert that combines the creamy richness of cheesecake with the warm flavors of snickerdoodle cookies, perfect for any occasion.
- Total Time: 75 minutes
- Yield: 10 servings 1x
Ingredients
- 1 ½ cups crushed graham crackers
- â…“ cup granulated sugar (for crust)
- 1 tsp ground cinnamon (for crust)
- â…“ cup unsalted butter, melted
- 16 oz Philadelphia cream cheese, softened
- ½ cup sour cream
- 1 tsp vanilla extract
- ¾ cup granulated sugar (for filling)
- 3 large eggs (room temperature)
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine crushed graham crackers, â…“ cup sugar, cinnamon, and melted butter. Mix well and press into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese until smooth. Add the sour cream, vanilla extract, ¾ cup sugar, and eggs one at a time until fully combined.
- Pour half of the cheesecake mixture into the crust. Sprinkle with cinnamon sugar before adding the remaining mixture on top.
- Bake for about 55-60 minutes or until slightly jiggly in the center.
- Allow cooling on a wire rack before refrigerating for at least four hours or overnight.
Notes
Serve chilled. Drizzle with caramel sauce or top with whipped cream for an extra special touch. Make sure cream cheese is at room temperature for a smoother filling.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg