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Ultimate Creamy Snickerdoodle Cheesecake Recipe

Close-up of a creamy slice of snickerdoodle cheesecake with a thick cinnamon-sugar topping and graham cracker crust.
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Make this ultimate Snickerdoodle Cheesecake, a rich dessert that combines the creamy texture of cheesecake with the warm cinnamon-sugar flavor of snickerdoodle cookies. This recipe is perfect for your holiday table.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/2 cup granulated sugar (for topping)
  • 1 tablespoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 325 degrees F. Prepare a 9-inch springform pan by wrapping the outside bottom and sides with heavy-duty aluminum foil to prevent water from entering during the water bath.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, 1 teaspoon cinnamon, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Add 1 1/2 cups sugar and flour, mixing until just combined. Beat in the vanilla extract, 1 teaspoon cinnamon, and nutmeg.
  4. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix in the sour cream until the batter is smooth. Do not overmix the batter.
  5. Pour the cheesecake filling over the cooled crust.
  6. Create a water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool slowly in the oven for 1 hour. This slow cooling helps prevent cracks.
  9. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack at room temperature.
  10. Once cool, cover the cheesecake loosely and refrigerate for at least 6 hours, or preferably overnight, before serving.
  11. Prepare the topping: In a small bowl, mix the remaining 1/2 cup sugar and 1 tablespoon cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the chilled cheesecake just before slicing and serving.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • If you skip the water bath, watch the baking time closely, as the cheesecake may cook faster and risk cracking.
  • This dessert is a wonderful Thanksgiving Dessert Idea or Christmas Baking Recipe.

Nutrition

Find it online: https://cookingbycarla.com/snickerdoodle-cheesecake-recipe/