Snickerdoodle Cheesecake
A rich and creamy dessert that combines the beloved snickerdoodle cookie with the velvety smoothness of cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 330 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup sugar
- ½ cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 teaspoons ground cinnamon
- 1 cup sour cream
- ½ cup sugar (for topping)
- 2 teaspoons ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). In a medium bowl, mix the graham cracker crumbs, ½ cup sugar, and melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan, creating a solid base.
- Beat the cream cheese in a large mixing bowl until smooth. Add 1 cup sugar and the vanilla extract, mixing until well combined and creamy.
- Add the eggs one at a time to the cream cheese mixture, beating well after each addition.
- Mix in the sour cream and 2 teaspoons of cinnamon until smooth.
- Pour the cheesecake mixture over the prepared crust, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly.
- Mix together ½ cup sugar and 2 teaspoons cinnamon for the topping.
- Sprinkle the cinnamon-sugar mixture over the top once the cheesecake is done baking.
- Cool to room temperature, then refrigerate for at least 4 hours before serving.
Notes
Serve with a dollop of whipped cream or vanilla ice cream. For longer storage, freeze slices wrapped tightly, thawing in the fridge before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
Find it online: https://thestationrecipes.com/snickerdoodle-cheesecake/