Description
Snickerdoodle cheesecake is a delightful fusion of creamy cheesecake and the warm, nostalgic flavors of snickerdoodle cookies. This dessert features a luscious filling infused with cinnamon, nestled in a buttery graham cracker crust, and topped with a beautiful swirl of cinnamon-sugar. Perfect for any occasion, it’s sure to impress your guests and leave them asking for seconds.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup sour cream
- 3 large eggs, at room temperature
- 2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- ¼ cup cinnamon-sugar mixture (equal parts sugar and cinnamon)
Instructions
- Preheat oven to 325°F (160°C) and prepare an 8-inch springform pan by greasing it or lining with parchment paper.
- In a bowl, combine graham cracker crumbs and melted butter; press into the bottom of the pan.
- Beat cream cheese until smooth; gradually add sugar. Mix in sour cream, vanilla, and eggs one at a time.
- Stir in ground cinnamon. Pour half the batter over the crust, sprinkle half the cinnamon-sugar on top, then layer with remaining batter and repeat with more cinnamon-sugar.
- Bake for 50-60 minutes until set but slightly jiggly in the center. Cool completely before refrigerating for at least four hours.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg