Description
This Snickerdoodle Cheesecake features a snickerdoodle cookie crust, a rich and creamy cinnamon-infused cheesecake filling, and a generous sprinkle of cinnamon sugar on top. It’s a festive dessert that combines the beloved flavors of snickerdoodle cookies with the indulgence of cheesecake.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups snickerdoodle cookie crumbs (about 12 cookies)
- 2 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten, at room temperature
For the Cinnamon Sugar Topping:
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine the snickerdoodle cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and granulated sugar together on medium speed until smooth and creamy.
- Add the sour cream, flour, vanilla extract, and ground cinnamon. Continue to mix until well combined.
- Gradually add the lightly beaten eggs, mixing on low speed until just incorporated. Avoid overmixing to prevent cracking during baking.
- Assemble and Bake:
- Pour the cheesecake filling over the pre-baked crust, spreading it evenly with a spatula.
- In a small bowl, combine the granulated sugar and ground cinnamon for the topping. Sprinkle this mixture evenly over the top of the cheesecake filling.
- Place the springform pan on a baking sheet to catch any potential drips.
- Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.
- Cool and Chill:
- Remove the cheesecake from the oven and allow it to cool completely in the pan on a wire rack.
- Once cooled, cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the cheesecake to firm up.
- Serve:
- Before serving, carefully run a knife around the edge of the cheesecake to loosen it from the sides of the pan, then remove the sides of the springform pan.
- Slice and serve chilled. For an extra touch, garnish with a dollop of whipped cream and a light dusting of cinnamon sugar, if desired.
Notes
- Snickerdoodle Cookie Crumbs: To make the crumbs, you can use store-bought snickerdoodle cookies or homemade ones. Place them in a food processor and pulse until fine crumbs form.
- Room Temperature Ingredients: Ensure that the cream cheese, sour cream, and eggs are at room temperature before mixing. This helps achieve a smooth and creamy cheesecake batter.
- Preventing Cracks: To minimize cracking, avoid overmixing the batter after adding the eggs, and do not open the oven door during baking. Allowing the cheesecake to cool gradually can also help prevent cracks.
Nutrition
- Calories: 420
- Sugar: 25g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 34g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg