Description
This delicious snickerdoodle cheesecake is rich, creamy, and packed with cozy cinnamon flavor. With a buttery cinnamon-sugar crust and smooth cheesecake filling swirled with warm spice, it’s the ultimate dessert for holidays, gatherings, or anytime you crave a cinnamon-sweet treat.
Ingredients
FOR THE CINNAMON CRUST:
2 cups crushed graham crackers or cinnamon cookies
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
FOR THE CHEESECAKE FILLING:
24 ounces cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon cream of tartar (optional, snickerdoodle flavor boost)
Pinch of salt
FOR THE TOPPING:
2 tablespoons sugar
1 teaspoon ground cinnamon
Whipped cream (optional, for serving)
Instructions
1. Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
2. In a bowl, mix crushed cookies, sugar, cinnamon, and melted butter until combined.
3. Press mixture firmly into the bottom of the pan to form the crust. Bake 8–10 minutes, then set aside to cool.
4. In a large bowl, beat cream cheese until smooth and creamy.
5. Add sugar and beat until combined.
6. Mix in eggs one at a time, followed by sour cream, vanilla, cinnamon, cream of tartar, and salt.
7. Pour cheesecake filling over the cooled crust and smooth the top.
8. Mix topping sugar and cinnamon together and sprinkle evenly over the surface.
9. Bake for 50–60 minutes until edges are set and center is slightly jiggly.
10. Turn off oven, crack the door slightly, and let cheesecake cool in the oven for 1 hour.
11. Refrigerate at least 4 hours or overnight before slicing.
12. Serve chilled with whipped cream if desired.
Notes
Avoid overmixing to keep the cheesecake creamy and crack-free.
For extra snickerdoodle flavor, use cinnamon graham crackers.
This cheesecake tastes even better the next day after chilling.