Snickerdoodle Cheesecake

A delicious twist on classic cheesecake, this Snickerdoodle Cheesecake combines a buttery graham cracker crust with a creamy cinnamon-spiced filling and a sweet snickerdoodle topping. Perfect for any occasion!

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

Crust Ingredients

1.5 cups Graham cracker crumbs
0.25 cups Granulated sugar
6 tablespoons Unsalted butter, melted

Cheesecake Filling Ingredients

3 8-ounce packages Cream cheese, softened
1.75 cups Granulated sugar
0.25 cups Sour cream
2 Large eggs
1 teaspoon Vanilla extract
0.5 teaspoon Ground cinnamon

Snickerdoodle Topping Ingredients

0.25 cups Granulated sugar
2 tablespoons Ground cinnamon

Equipment

9-inch springform pan
Mixing bowls (medium and large)
Hand Mixer or Stand Mixer
Measuring Cups and Spoons

Method

Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
Make the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan and bake for 8-10 minutes, until lightly golden. Cool completely.
Make the filling: Beat cream cheese and 1 ¾ cups sugar until smooth. Beat in sour cream, then eggs one at a time. Stir in vanilla and cinnamon.
Pour filling over the cooled crust.
Make the topping: Combine ¼ cup sugar and 2 tablespoons cinnamon. Sprinkle over the filling.
Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let cool in the oven with the door slightly ajar for 1 hour.
Cool completely, then refrigerate for at least 4 hours, or preferably overnight.
Run a knife around the edge before removing the sides of the springform pan.

Notes

For a richer flavor, use brown sugar in the crust and/or filling. You can also add chopped nuts to the crust for added texture.