Description

Indulge in the creamy, cinnamon-spiced delight of Snickerdoodle Cheesecake, featuring a buttery graham cracker crust and a luscious filling infused with vanilla and cinnamon. This rich dessert combines classic snickerdoodle flavors with the smooth texture of cheesecake, baked to perfection and chilled for ultimate decadence.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
Pinch of salt

Filling

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

Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, ¼ cup granulated sugar, and a pinch of salt until the texture resembles damp sand. Press this mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup for an even layer. Bake for 10 minutes, then let it cool.
Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, avoiding lumps for a silky texture.
Add Sugars: Gradually add granulated sugar and brown sugar to the cream cheese and mix until fully blended and smooth.
Incorporate Sour Cream and Flavorings: Add sour cream, vanilla extract, and 2 teaspoons ground cinnamon to the mixture. Beat until the filling is well combined and fragrant.
Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next to keep the filling smooth and lump-free.
Pour Filling and Bake: Pour the cheesecake filling over the cooled crust, spreading evenly. Bake in the preheated oven for 45-55 minutes until the edges are set and the center is slightly jiggly.
Cool Gradually: Turn off the oven and crack the oven door open. Leave the cheesecake inside for 1 hour to cool slowly, which helps prevent cracking.
Chill: Remove the cheesecake from the oven, cool to room temperature, then refrigerate for several hours or preferably overnight to fully set.
Serve: Before serving, sprinkle additional cinnamon on top for a fragrant finish. Slice and enjoy!

Notes

For a different crust, substitute graham crackers with crushed Oreos (remove cream filling for best results).
Add swirls of caramel or chocolate fudge to the filling for extra decadence.
Store leftover cheesecake in the refrigerator for up to five days.
Cheesecake freezes well when wrapped and stored in a freezer-safe container, lasting up to one month.
If you have extra cream cheese, consider using it in savory dishes like sauces or dips.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Snickerdoodle Cheesecake, cinnamon cheesecake, graham cracker crust, creamy dessert, baked cheesecake, cinnamon dessert