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Snickerdoodle Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 72 reviews
  • Author: Maria
  • Prep Time: 0h 20m
  • Cook Time: 1h 0m
  • Total Time: 5h 20m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Snickerdoodle Cheesecake combines the classic cinnamon-sugar flavors of snickerdoodle cookies with a rich, creamy cheesecake for a luscious dessert. Featuring a buttery graham cracker crust and a spiced cream cheese filling with hints of cinnamon and nutmeg, this cheesecake is perfect for any occasion and sure to impress.

Ingredients

Scale

Crust

  • 2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat the oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
  2. Mix crust ingredients: In a medium bowl, combine the graham cracker crumbs and sugar evenly.
  3. Add melted butter: Stir in the melted butter until the mixture is fully coated and moist.
  4. Form crust: Press the crumb mixture firmly and evenly into the bottom of a 9-inch springform pan, using the back of a spoon or your fingers to compact it.
  5. Chill the crust: Chill the crust in the refrigerator while you prepare the filling.
  6. Prepare cream cheese base: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth and creamy.
  7. Add sugar and vanilla: Mix in the granulated sugar and vanilla extract until well combined.
  8. Incorporate eggs: Add eggs one at a time, beating well after each addition and scraping down the bowl sides as needed.
  9. Add flavorings and sour cream: Beat in the sour cream, ground cinnamon, ground nutmeg, and flour until the mixture is fully incorporated.
  10. Fill crust: Pour the cream cheese mixture over the chilled crust and smooth the top with a spatula.
  11. Remove air bubbles: Tap the filled pan gently on the counter to release any trapped air bubbles.
  12. Bake: Bake in the preheated oven for 55 to 65 minutes, until the center is set but still slightly jiggly when shaken.
  13. Cool in oven: Turn off the oven and let the cheesecake cool inside for about an hour to prevent cracking.
  14. Cool completely: Remove from the oven and allow it to cool to room temperature.
  15. Refrigerate: Refrigerate the cheesecake for at least 4 hours or overnight for best texture and flavor.
  16. Prepare for serving: Run a knife around the edge of the cheesecake to loosen it from the pan sides.
  17. Remove pan sides: Carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate.
  18. Serve: Slice the chilled cheesecake and serve.

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • Press crust firmly to prevent it from crumbling when slicing.
  • Baking until the center is slightly jiggly prevents overbaking and cracking.
  • Cooling in the turned-off oven helps the cheesecake set gradually and maintain a smooth texture.
  • Chilling overnight enhances flavor and firmness for cleaner slices.
  • If desired, sprinkle additional cinnamon sugar on top before serving for extra snickerdoodle flavor.

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