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Creamy Snickerdoodle Cheesecake

A close-up of a rich slice of snickerdoodle cheesecake with marbled cinnamon swirl and a heavy cinnamon-sugar topping.
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Make this rich and creamy Snickerdoodle Cheesecake, which combines the warm cinnamon-sugar flavor of snickerdoodle cookies with a smooth, baked cheesecake filling. This recipe is simple to follow and perfect for holidays or special gatherings.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup crushed snickerdoodle cookies (for swirl/topping)
  • 2 tablespoons cinnamon-sugar mixture (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 cup of sugar, flour, and 1 teaspoon of cinnamon until combined. Mix in the vanilla extract.
  4. Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream until the batter is smooth.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle with half of the crushed snickerdoodle cookies. Pour the remaining batter over the cookies.
  6. Create a cinnamon swirl: Sprinkle the remaining crushed cookies over the top. Gently swirl the top layer with a knife to create a marbled effect.
  7. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  11. Before serving, sprinkle the top with the extra cinnamon-sugar mixture. Run a thin knife around the edge before releasing the springform side.

Notes

  • For the best creamy texture, allow your cream cheese and eggs to reach room temperature before mixing.
  • If you do not have snickerdoodle cookies, you can use vanilla wafers mixed with extra cinnamon and sugar for the crust and topping.
  • This is a baked cheesecake recipe; do not attempt to make this recipe no-bake.

Nutrition

Find it online: https://devourdish.com/snickerdoodle-cheesecake-recipe-easy-baking/