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Ultimate Creamy Snickerdoodle Cheesecake

A thick, creamy slice of snickerdoodle cheesecake topped with cinnamon sugar, served on a white plate.
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This recipe merges the creamy richness of a classic baked cheesecake with the warm cinnamon-sugar flavor of snickerdoodle cookies. It features a buttery crust, a velvety filling, and a crunchy cinnamon topping, making it a showstopper holiday dessert.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 teaspoon ground cinnamon (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon (for filling)
  • 4 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup cinnamon sugar mixture (1/4 cup sugar + 1 tablespoon 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 tightly with heavy-duty aluminum foil. This protects the pan when using a water bath.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, 1 teaspoon cinnamon, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Scrape down the sides.
  4. Add 1 1/2 cups sugar, flour, 1 teaspoon cinnamon, and vanilla extract. Beat until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Mix in the sour cream until the batter is smooth.
  6. Pour the cheesecake filling over the cooled crust.
  7. Prepare the water bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still have a slight jiggle.
  9. 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.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  11. Once cool, cover and chill in the refrigerator for at least 6 hours, or preferably overnight.
  12. Before serving, sprinkle the top evenly with the reserved 1/2 cup cinnamon sugar mixture. Slice and serve your creamy snickerdoodle dessert.

Notes

  • For a showstopper look, you can swirl a small amount of the cinnamon sugar mixture into the top of the batter before baking, reserving most for the final topping.
  • Room temperature ingredients (cream cheese, eggs, sour cream) are key for a velvety cheesecake filling.
  • If you prefer snickerdoodle dessert bars, press the crust into a 9×13 inch pan and bake the filling for about 40-50 minutes.

Nutrition

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