Imagine the comforting warmth of a snickerdoodle cookie combined with the creamy, indulgent texture of cheesecake, and you have Snickerdoodle Cheesecake. This dreamy fusion dessert takes the best elements of both classics to create a treat that’s impossible to resist. Featuring a buttery, cinnamon-sugar crust with a velvety smooth cheesecake filling, each bite of this dessert is a delightful experience. Perfect for special occasions, holiday gatherings, or as a luxurious treat for any day of the week, Snickerdoodle Cheesecake promises to captivate your taste buds and earn a spot in your dessert repertoire.
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Why You’ll Love Snickerdoodle Cheesecake:
- Unique Flavor Combination: A delicious twist on traditional cheesecake, infused with the comforting flavors of cinnamon and sugar.
- Crowd-Pleaser: Sure to impress guests and satisfy even the most discerning dessert aficionados.
- Textural Delight: The contrast between the crunchy, cinnamon-sugar crust and the creamy cheesecake filling is simply divine.
- Versatile: Perfect for any season, easily adaptable for various occasions and holidays.
Ingredients Notes For Snickerdoodle Cheesecake:
- For the Crust:
- Snickerdoodle cookies or graham crackers for the base, mixed with melted butter and a generous helping of cinnamon and sugar.
- For the Filling:
- Cream cheese as the foundation of the cheesecake, ensuring it’s at room temperature for smooth blending.
- Granulated sugar to sweeten, balanced with vanilla extract and a hint of sour cream for added depth.
- Eggs are essential for the cheesecake’s structure, incorporated one at a time to prevent overmixing.
- Ground cinnamon weaves the snickerdoodle flavor throughout the filling.
Recipe Steps:
- Prepare the Crust: Crush the snickerdoodle cookies or graham crackers and mix with melted butter, sugar, and cinnamon. Press firmly into the bottom of a springform pan and chill to set.
- Mix the Filling: Beat the cream cheese with sugar, vanilla, and sour cream until smooth. Add eggs one at a time, followed by ground cinnamon.
- Bake: Pour the filling over the crust and bake in a preheated oven at 325°F (165°C) for about 55-60 minutes, or until set but slightly wobbly in the center.
- Cool and Chill: Allow the cheesecake to cool gradually, then chill in the refrigerator for several hours or overnight.
- Serve: Garnish with a sprinkle of cinnamon sugar before serving. A dollop of whipped cream on top adds an extra touch of indulgence.
Storage Options:
- Refrigerate: Store the cheesecake in the refrigerator, covered, for up to 4 days.
- Freeze: Wrapped tightly, the cheesecake can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
Ingredients
For the Snickerdoodle Crust:
- 2 cups snickerdoodle cookie crumbs about 20 cookies, crushed
- 1/4 cup unsalted butter melted
For the Cheesecake Filling:
- 3 packages 8 ounces each cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup sour cream
For the Cinnamon-Sugar Topping:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Prepare the Crust:
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Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
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Combine cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.
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Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.
Make the Cheesecake Filling:
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Beat the cream cheese in a large mixing bowl until smooth. Add granulated sugar and continue beating until well combined.
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Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla extract and sour cream.
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Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake:
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Mix cinnamon and sugar for the topping in a small bowl. Sprinkle half of this mixture over the cheesecake filling.
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Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
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Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
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Remove from the oven, sprinkle with the remaining cinnamon-sugar topping, and let it cool completely at room temperature.
Chill:
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Refrigerate the cheesecake for at least 4 hours, or overnight, until it’s thoroughly chilled and set.
Serve:
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Before serving, carefully run a knife around the edges of the pan to loosen the cheesecake, then release and remove the springform pan’s sides.
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Slice and serve chilled. For clean slices, dip the knife in hot water and wipe it dry between cuts.