Description

This Snickerdoodle Cheesecake combines the creamy, rich texture of classic cheesecake with the warm, cinnamon-spiced flavor of snickerdoodles. Featuring a graham cracker crust infused with a touch of sugar and a luscious cream cheese filling blended with cinnamon and vanilla, this dessert is the perfect indulgence for any occasion. Baked to perfection and chilled to guarantee a smooth, velvety slice every time, it’s sure to be a favorite for cheesecake lovers.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
Pinch of salt

Filling

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

Preheat and prepare crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, ¼ cup granulated sugar, and a pinch of salt until combined resembling damp sand. Press firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to form a smooth crust. Bake for 10 minutes then let it cool while preparing the filling.
Beat cream cheese: In a large bowl, use an electric mixer to beat softened cream cheese until smooth and creamy without lumps for a silky texture.
Add sugars: Gradually add granulated sugar and brown sugar to the cream cheese, mixing until fully blended and smooth.
Incorporate sour cream and flavorings: Add sour cream, vanilla extract, and 2 teaspoons of cinnamon to the mixture. Beat everything together until well combined and fragrant.
Add eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, to maintain a smooth filling texture.
Assemble and bake: Pour the filling over the cooled graham cracker crust. Bake in the preheated oven for 45-55 minutes, until the edges are set but the center still jiggles gently.
Cool gradually: Turn off the oven, crack the oven door open, and leave the cheesecake inside for about 1 hour to cool slowly and prevent cracking.
Chill: Remove from the oven and allow to cool to room temperature. Then refrigerate for several hours or ideally overnight to fully set.
Serve: Before slicing and serving, sprinkle additional ground cinnamon on top for a fragrant finishing touch.

Notes

Substitute the graham cracker crust with crushed Oreos (cream filling removed) for a chocolatey alternative.
Try swirling caramel or chocolate fudge into the filling before baking for extra indulgence.
Leftover cheesecake keeps well in the fridge up to five days, though it rarely lasts that long!
Extra cream cheese can be used in savory dishes such as sauces or dips to minimize waste.
Cheesecake freezes well for up to one month when tightly wrapped in freezer-safe packaging.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Snickerdoodle Cheesecake, Cinnamon Cheesecake, Cream Cheese Dessert, Baked Cheesecake, Holiday Dessert, Easy Cheesecake Recipe