Snickerdoodle Cheesecake
A delicious cheesecake inspired by classic snickerdoodle cookies, blending creamy textures with warm cinnamon flavors for a comforting dessert experience.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Use store-bought or crush your own for a fresher taste.
- 1/3 cup sugar This will sweeten your crust.
- 1/2 cup unsalted butter, melted Use unsalted to maintain control over the salt level.
For the filling
- 3 packages (8-ounce) cream cheese, softened Recommended: Philadelphia brand for rich texture and flavor.
- 1 cup sugar For the cheesecake filling.
- 1 teaspoon vanilla extract Use pure vanilla extract if possible.
- 3 large eggs At room temperature for even mixing.
- 2 teaspoons ground cinnamon Freshly ground cinnamon has the best flavor!
- 1/4 cup sour cream Adds an extra layer of creaminess.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, 1/3 cup sugar, and melted butter. Mix until crumbly, then press this mixture into the bottom of a 9-inch springform pan.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth—about 2 minutes.
- Gradually add in 1 cup sugar and the vanilla, beating until creamy and well combined.
- Incorporate the eggs one at a time, mixing well after each addition.
- Fold in the ground cinnamon and sour cream until well combined.
- Pour the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
Baking
- Place your cheesecake in the preheated oven and bake for 55-60 minutes, or until the center is set and the edges are lightly golden.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
Notes
Room temperature ingredients help achieve a smoother batter. Store leftovers in the fridge for up to 5 days or freeze slices for up to 2 months.