Snickerdoodle Cheesecake

why make this recipe

Snickerdoodle Cheesecake is a delightful twist on the classic cinnamon sugar cookie. It combines the creamy, rich flavors of cheesecake with the warm and comforting taste of snickerdoodles. This dessert is perfect for gatherings, special occasions, or simply as a treat to enjoy at home. With its smooth texture and sweet cinnamon flavor, it’s sure to impress everyone who tries it.

how to make Snickerdoodle Cheesecake

Ingredients :

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup sour cream
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon
• 3 large eggs

Directions :

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs, melted butter, and ¼ cup sugar. Press this mixture into the bottom of a springform pan.
3. In another bowl, beat the cream cheese until smooth. Gradually mix in the sour cream and the remaining sugar.
4. Add the vanilla and cinnamon to the cream cheese mixture.
5. Beat in the eggs one at a time until just combined.
6. Pour the filling into the crust and bake for 50-60 minutes or until set but slightly jiggly in the center.
7. Cool the cheesecake inside the oven with the door slightly open for an hour.
8. Refrigerate for at least four hours before serving.

how to serve Snickerdoodle Cheesecake

Serve Snickerdoodle Cheesecake chilled from the refrigerator. You can garnish it with a sprinkle of cinnamon or top it with whipped cream for an extra treat. It’s perfect for a special occasion or as a delightful dessert after dinner.

how to store Snickerdoodle Cheesecake

Store any leftover Snickerdoodle Cheesecake in the refrigerator. Keep it covered with plastic wrap or placed in an airtight container to maintain its freshness. It should be eaten within a week for the best taste.

tips to make Snickerdoodle Cheesecake

• Make sure your cream cheese is softened to room temperature for quick blending.
• Avoid overmixing the eggs to keep the cheesecake from cracking.
• Let the cheesecake cool gradually in the oven to help prevent cracks.
• Use fresh ground cinnamon for a more vibrant flavor.

variation

You can add a swirl of caramel or chocolate into the cheesecake batter before baking to give it an extra flavor boost. Additionally, you can use cookie crumbs instead of graham cracker crumbs for the crust to give it a different taste.

FAQs

Can I use a different type of crust?
Yes, you can use chocolate cookie crumbs or even vanilla wafer crumbs for a different flavor.

How long does this cheesecake last in the fridge?
The cheesecake can be stored in the refrigerator for up to one week.

Can I freeze Snickerdoodle Cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and aluminum foil. It will last for up to three months in the freezer. Thaw it in the refrigerator before serving.

Snickerdoodle Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Pin Recipe

A delightful twist on the classic cinnamon sugar cookie, combining creamy cheesecake with warm snickerdoodle flavors. Perfect for gatherings and special occasions.

• Total Time: 75 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup sour cream
• 2 tsp pure vanilla extract
• 2 tsp ground cinnamon
• 3 large eggs

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix the graham cracker crumbs, melted butter, and ¼ cup sugar. Press this mixture into the bottom of a springform pan.
3. In another bowl, beat the cream cheese until smooth. Gradually mix in the sour cream and the remaining sugar.
4. Add the vanilla and cinnamon to the cream cheese mixture.
5. Beat in the eggs one at a time until just combined.
6. Pour the filling into the crust and bake for 50-60 minutes or until set but slightly jiggly in the center.
7. Cool the cheesecake inside the oven with the door slightly open for an hour.
8. Refrigerate for at least four hours before serving.

Notes

Serve chilled with a sprinkle of cinnamon or whipped cream. Store leftovers covered in the refrigerator for up to a week.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 350mg
• Fat: 25g
• Saturated Fat: 15g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 85mg