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Snickerdoodle Cheesecake

Snickerdoodle Cheesecake

A delicious twist on classic cheesecake, this Snickerdoodle Cheesecake features a buttery graham cracker crust, creamy cinnamon-spiced filling, and a sweet snickerdoodle topping. Perfect for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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)
  • Electric Mixer
  • Measuring Cups and Spoons

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
  2. Make the crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the pan and bake for 8-10 minutes.
  3. Let the crust cool completely.
  4. Make the filling: Beat cream cheese and 1.75 cups sugar until smooth. Beat in sour cream, then eggs one at a time. Stir in vanilla and cinnamon.
  5. Pour filling over the cooled crust.
  6. Make the topping: Combine 1/4 cup sugar and 2 tablespoons cinnamon. Sprinkle over the filling.
  7. Bake for 50-60 minutes, or until set around the edges but the center is slightly jiggly. Turn off the oven and let cool in the oven with the door slightly ajar for 1 hour.
  8. Cool completely, then refrigerate for at least 4 hours before serving.

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.