Description
Snickerdoodle Cheesecake brings cinnamon-sugar magic straight from Grandma’s kitchen to your dessert table. Creamy cheesecake nestled between crisp cinnamon cookie crust layers creates a sweet surprise that makes dinner guests ask for seconds.
Ingredients
Scale
Primary Ingredients:
- 3 (8-ounce/226 grams) packages cream cheese, softened
- 3 large eggs
- 2 cups graham cracker crumbs
- 1 cup heavy cream
- 1 cup granulated sugar
Supporting Ingredients:
- ½ cup unsalted butter, melted
- ½ cup sour cream
Finishing Ingredients:
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons powdered sugar
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Coat a 9-inch springform pan with non-stick spray, ensuring your crust will release smoothly.
- Mix 2 cups graham cracker crumbs, ½ cup melted butter, ¼ cup sugar, and 1 teaspoon cinnamon until the mixture resembles damp sand.
- Press the crumb mixture firmly into the pan’s bottom, creating an even, compact layer. Bake for 10 minutes at 325°F, then set aside to cool completely.
- Beat 24 ounces (3 packages) softened cream cheese using an electric mixer until completely smooth and creamy.
- Gradually add 1 cup sugar to the cream cheese, mixing until the mixture becomes light and fluffy.
- Add 3 large eggs one at a time, mixing on low speed to prevent air bubbles from forming in your batter.
- Incorporate 1 teaspoon vanilla extract, ½ cup sour cream, ¼ cup flour, and 1 teaspoon cinnamon. Blend until the batter looks silky and uniform.
- Transfer the cheesecake batter into your prepared crust, spreading it evenly with a spatula.
- Combine ¼ cup sugar and 1 teaspoon cinnamon, then sprinkle this mixture across the top of your cheesecake.
- Bake at 325°F for 50-55 minutes, watching for set edges with a slight center wobble.
- Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to prevent cracking.
- Refrigerate the cheesecake for at least 4 hours or overnight to develop rich, deep flavors.
- Whip 1 cup heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla until soft peaks form.
- Garnish with the whipped cream just before serving, creating elegant swirls or dollops across the surface.
Notes
- Ensure cream cheese is completely softened at room temperature to avoid lumpy filling and achieve a smooth, creamy texture.
- Use fresh cinnamon and mix it thoroughly with the sugar coating for the most vibrant flavor in your cookie crust.
- Allow the cheesecake to cool slowly in the oven after baking to prevent cracking and maintain a silky consistency.
- When serving, run a thin knife around the edge of the pan before removing the springform to help the cheesecake release cleanly without sticking.
- Prep Time: 20 minutes
- Cook Time: 2 hours (includes cooling)
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg