A creamy, cinnamon-kissed cheesecake that’s perfect for snickerdoodle lovers! Featuring a buttery snickerdoodle crust, rich cheesecake filling, and a sweet cinnamon-sugar topping, this dessert is a showstopper for any occasion.
Ingredients
For the Snickerdoodle Crust:
- 1 ½ cups snickerdoodle cookie crumbs (about 12 cookies)
- 2 tablespoons butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 8 oz sour cream
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs, lightly beaten
For the Cinnamon-Sugar Topping:
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (177°C) and grease a 9-inch springform pan.
- In a medium bowl, combine snickerdoodle cookie crumbs with melted butter. Mix until evenly coated.
- Press the crumb mixture firmly into the bottom of the springform pan, using the back of a spoon or a glass to flatten.
- Bake the crust for 10 minutes. Remove from oven and set aside to cool.
2. Make the Cinnamon-Sugar Topping:
- In a small bowl, stir together granulated sugar and ground cinnamon. Set aside.
3. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese, sour cream, sugar, flour, vanilla extract, and cinnamon with an electric mixer on medium speed until smooth.
- Add the lightly beaten eggs, mixing on low speed until just combined. Avoid overmixing.
4. Assemble the Cheesecake:
- Pour the cheesecake filling over the pre-baked crust and spread it evenly with a spatula.
- Sprinkle the cinnamon-sugar topping evenly over the filling.
5. Bake the Cheesecake:
- Bake in the preheated oven for 40–50 minutes, or until the cheesecake is golden brown and the center jiggles slightly when shaken.
- Turn off the oven, crack the door open, and allow the cheesecake to cool inside the oven for 15 minutes.
6. Chill and Serve:
- Remove the cheesecake from the oven and let it cool to room temperature on a wire rack for 30–60 minutes.
- Cover and refrigerate for at least 4 hours, or overnight, to set completely.
- Slice and serve chilled.
Tips and Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: Wrap the cheesecake tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Customizations: Add a drizzle of caramel sauce or a dollop of whipped cream for extra indulgence!
Nutrition (Per Serving, Serves 8):
- Calories: 515
- Carbohydrates: 39g
- Protein: 7g
- Fat: 36g
- Saturated Fat: 20g
- Sugar: 29g
- Sodium: 375mg
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