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Ultimate Creamy Snickerdoodle Cheesecake Recipe

A close-up, sunlit slice of creamy snickerdoodle cheesecake topped generously with cinnamon sugar.
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Make this ultimate Snickerdoodle Cheesecake, blending the creamy richness of cheesecake with the warm cinnamon-sugar flavor of snickerdoodle cookies. This recipe features a buttery cinnamon crust and a velvety filling, perfect for your next holiday gathering.

Ingredients

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  • 1 1/2 cups crushed graham crackers or vanilla wafers
  • 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
  • 4 large eggs
  • 1/2 cup sour cream
  • For Topping: 1/4 cup granulated sugar mixed with 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix the crushed crackers, 1/4 cup sugar, and 1/2 teaspoon cinnamon. Pour in the melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Scrape down the sides of the bowl.
  4. Add the 1 1/2 cups sugar, flour, and 2 teaspoons cinnamon to the cream cheese. Beat on medium speed until just combined. Do not overmix.
  5. Beat in the vanilla extract. Add the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is smooth.
  6. Pour the cheesecake filling over the cooled crust. Sprinkle the cinnamon-sugar topping evenly over the surface of the batter.
  7. Bake using a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  9. 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 cracks.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • To achieve a velvety cheesecake filling, make sure your cream cheese and eggs are at room temperature before you start mixing.
  • If you skip the water bath, watch the baking time closely to avoid overbaking, which causes cracks.
  • This dessert is a showstopper for Thanksgiving or Christmas gatherings.

Nutrition

Find it online: https://rosatasty.com/snickerdoodle-cheesecake-ultimate-creamy-recipe/