Snickerdoodle Cheesecake
Snickerdoodle Cheesecake combines a creamy vanilla filling with a cinnamon sugar swirl and a cinnamon graham cracker crust. This dessert is perfect for holidays and special occasions, offering a delicious balance of creamy and crunchy textures with a nostalgic snickerdoodle flavor.
Ingredients
For the Cinnamon Graham Cracker Crust:
- 1½ cups cinnamon graham cracker crumbs
- 5 tbsp unsalted butter melted
For the Cheesecake Filling:
- 3 8 oz packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1½ tsp ground cinnamon
For the Cinnamon Sugar Swirl:
- 2 tbsp granulated sugar
- ½ tsp ground cinnamon
Optional Toppings:
- Whipped cream
- Cinnamon sugar dusting
- Mini snickerdoodle cookies
Instructions
- Preheat oven to 325°F (163°C). Mix cinnamon graham cracker crumbs and melted butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes.
- Beat cream cheese, sugar, eggs, vanilla, cinnamon, and sour cream until smooth.
- Mix 2 tbsp sugar and ½ tsp cinnamon for the swirl. Pour half the cheesecake filling into the crust, sprinkle half of the cinnamon sugar, and swirl with a knife. Add the rest of the filling and swirl again.
- Bake for 1 hour, until the center jiggles slightly. Let cool in the oven for 1 hour with the door slightly open.
- Chill in the refrigerator for at least 4 hours or overnight. Top with whipped cream, cinnamon sugar, or mini cookies before serving.