Name: Snickerdoodle Cheesecake Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; ½ cup unsalted butter, melted; ¼ cup granulated sugar; Pinch of salt; 24 oz cream cheese, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 1 cup sour cream, room temperature; 4 large eggs, room temperature; 2 tsp vanilla extract; 2 tsp ground cinnamon, plus more for sprinkling

Instructions

Step 1: Preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and ¼ cup granulated sugar until it resembles damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to smooth it out. Bake for 10 minutes, then let it cool.

Step 2: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, without lumps. Gradually add in the granulated sugar and brown sugar, blending well.

Step 3: Add the sour cream, vanilla extract, and ground cinnamon to the cream cheese mixture. Beat until all ingredients are well combined and fragrant.

Step 4: Crack in the eggs one at a time, mixing gently after each addition to ensure a smooth filling without lumps.

Step 5: Pour the cheesecake filling over the cooled crust, spreading it evenly.

Step 6: Bake in the preheated oven for 45-55 minutes. The edges should be set, but the center should still jiggle slightly.

Step 7: Turn off the oven and crack the door open. Leave the cheesecake inside for one hour to cool gradually, which helps prevent cracks.

Step 8: Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for several hours or overnight to fully set.

Step 9: Before serving, sprinkle additional ground cinnamon on top for a warm, fragrant finish.

Tips & Variations

For a crust alternative, try crushed Oreos without the cream filling for a rich chocolate base.

Add swirls of caramel or chocolate fudge into the filling before baking for an extra decadent touch.

Use room temperature ingredients to ensure a smooth, lump-free batter.

To avoid cracks, avoid overbaking and follow the cooling method carefully.

Storage

Store leftover cheesecake covered tightly in the refrigerator for up to five days. It also freezes well: wrap it securely in plastic wrap and place it in a freezer-safe container for up to one month. Thaw in the fridge before serving. When reheating, it’s best served chilled or at room temperature to maintain its creamy texture.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is ideal because it allows easy removal without damaging the cheesecake. If you don’t have one, line a regular cake pan with parchment paper and run a knife around the edges before serving.

Why does my cheesecake crack?

Cracking often happens due to rapid temperature changes or overbaking. To prevent this, bake at a low temperature, avoid overcooking, and cool the cheesecake gradually by leaving it in the oven with the door cracked before refrigerating.