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Snickerdoodle Cheesecake

A thick slice of creamy snickerdoodle cheesecake with a graham cracker crust, dusted with cinnamon.
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A rich, baked cheesecake combining a cinnamon-graham crust with a creamy, cinnamon-spiced cream cheese filling.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 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
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 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 350°F (175°C). Wrap the bottom of a 9-inch springform pan tightly in heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, 1 teaspoon cinnamon, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar, flour, vanilla extract, and 1 teaspoon cinnamon until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Gently mix in the sour cream.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon-sugar topping mixture evenly over the batter. Pour the remaining batter on top. Sprinkle the remaining cinnamon-sugar topping over the top layer.
  6. 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 (this creates a water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • Use room temperature ingredients for the cream cheese filling to prevent lumps.
  • The water bath prevents cracking and keeps the cheesecake texture smooth and creamy.
  • For a snickerdoodle crumble topping, bake a small batch of snickerdoodle cookies, crumble them, and sprinkle them over the chilled cheesecake before serving.

Nutrition

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