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Ultimate Creamy Snickerdoodle Cheesecake Recipe

A perfect slice of snickerdoodle cheesecake showing a creamy white filling swirled with cinnamon streusel topping and crust.
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Make this showstopper Snickerdoodle Cheesecake that combines the rich, velvety texture of classic cheesecake with the warm cinnamon-sugar flavor of snickerdoodle cookies. This recipe is perfect for holiday gatherings like Thanksgiving or Christmas.

Ingredients

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

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Prepare a 9-inch springform pan by wrapping the outside bottom with heavy-duty aluminum foil to prepare for a water bath.
  2. Make the crust: Mix graham cracker crumbs, 1/4 cup sugar, 1/2 teaspoon cinnamon, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Make the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 1/2 cups sugar and 1/4 cup flour, mixing until just combined. Beat in 2 teaspoons cinnamon, vanilla extract, and salt. Add eggs one at a time, mixing on low speed after each addition until just incorporated. Mix in the sour cream. Do not overmix the batter.
  4. Prepare the cinnamon swirl layer: In a small bowl, mix the remaining 1/2 cup sugar, 1/4 cup flour, and 1 teaspoon cinnamon.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining cheesecake batter on top. Sprinkle the remaining cinnamon sugar mixture over the top layer. Gently swirl the top layer with a knife to create a marbled effect.
  6. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps prevent cracks.
  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 let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a foolproof, velvety cheesecake, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing.
  • If you prefer cheesecake bars, press the crust into a 9×13 inch pan and adjust baking time slightly, checking for doneness around 45 minutes.
  • For an extra festive touch, top the chilled cheesecake with a light dusting of cinnamon sugar or a simple cinnamon glaze before serving.

Nutrition

Find it online: https://cheffinity.com/snickerdoodle-cheesecake-recipe-creamy-cinnamon/