Snickerdoodle Cheesecake
Snickerdoodle cheesecake is a heavenly dessert that marries the classic flavors of snickerdoodle cookies with the rich, creamy texture of cheesecake. Its buttery graham cracker crust holds a luscious filling infused with cinnamon and sugar, making it perfect for any gathering or a cozy night in. This easy-to-make treat is not only visually stunning but also an indulgent delight that will have everyone coming back for seconds.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- ½ cup sour cream
- 3 large eggs, room temperature
- 2 tsp ground cinnamon
Instructions
- Preheat oven to 325°F (160°C). Grease an 8-inch springform pan with non-stick spray.
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press firmly into the bottom of the prepared pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs one at a time, and cinnamon; mix until well combined.
- Pour filling over the crust and bake for 50-60 minutes until set but slightly jiggly in the center.
- Turn off oven and let cheesecake cool inside for an hour with door ajar. Refrigerate for at least four hours before serving.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 20g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: - Ensure cream cheese is at room temperature for easy mixing. - For added richness, consider swapping half of the cream cheese with mascarpone or adding chocolate chips to the filling. - Store leftovers in an airtight container in the fridge for up to five days.