Name: Snickerdoodle Cheesecake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 8 h 15 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; Pinch of salt; 24 oz cream cheese, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 1 cup sour cream, room temperature; 4 large eggs, room temperature; 2 tsp vanilla extract; 2 tsp ground cinnamon, plus more for sprinkling

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup granulated sugar until the mixture resembles damp sand. Press firmly into the bottom of a 9-inch springform pan and bake for 10 minutes. Let it cool while you prepare the filling.

Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy, without lumps.

Step 3: Gradually add in the granulated sugar and brown sugar, mixing until fully blended.

Step 4: Add sour cream, vanilla extract, and 2 teaspoons ground cinnamon to the mixture. Beat until everything is well combined and fragrant.

Step 5: Incorporate the eggs one at a time, beating gently after each addition to keep the filling smooth and lump-free.

Step 6: Pour the cheesecake filling over the cooled crust and smooth the top. Bake in the preheated oven for 45-55 minutes, until the edges are set and the center slightly jiggles.

Step 7: Turn off the oven and leave the cheesecake inside with the door cracked open for about an hour to prevent cracking.

Step 8: Remove from the oven and cool to room temperature, then refrigerate for several hours or ideally overnight to fully set.

Step 9: Before serving, sprinkle additional ground cinnamon on top as a fragrant finishing touch.

Tips & Variations

For a different crust, try crushed Oreos without the cream filling instead of graham crackers.

Add swirls of caramel or chocolate fudge into the filling before baking for extra decadence.

Make sure all dairy ingredients and eggs are at room temperature to avoid lumps and cracking.

Wrap leftovers tightly and keep refrigerated for up to five days, or freeze well-wrapped for up to one month.

Storage

Store the cheesecake in an airtight container or cover tightly with plastic wrap in the refrigerator. It will keep well for up to five days. When reheating, it’s best served chilled, but you can let it sit at room temperature for 15-20 minutes before serving to soften slightly. Cheesecake can also be frozen for about one month; thaw in the fridge overnight before eating.

FAQs

Can I use a different type of crust?

Absolutely! While graham cracker crust is traditional, crushed Oreos or even cinnamon cookie crumbs work wonderfully and complement the snickerdoodle flavor.

Why should I leave the cheesecake in the oven with the door cracked after baking?

This gentle cooling step helps prevent cracks by allowing the cheesecake to cool gradually, reducing sudden temperature changes that can cause it to split.