How to Make Snickerdoodle Cheesecake
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.
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.
How to Make Snickerdoodle Cheesecake
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:
- Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
- Combine cookie crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form the crust.
- Bake for 10 minutes, then remove from the oven and allow to cool while you prepare the filling.
Make the Cheesecake Filling:
- Beat the cream cheese in a large mixing bowl until smooth. Add granulated sugar and continue beating until well combined.
- Add eggs, one at a time, beating just until blended after each addition. Stir in vanilla extract and sour cream.
- Pour the filling over the cooled crust, smoothing the top with a spatula.
Bake the Cheesecake:
- Mix cinnamon and sugar for the topping in a small bowl. Sprinkle half of this mixture over the cheesecake filling.
- Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven, open the oven door slightly, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Remove from the oven, sprinkle with the remaining cinnamon-sugar topping, and let it cool completely at room temperature.
Chill:
- Refrigerate the cheesecake for at least 4 hours, or overnight, until it's thoroughly chilled and set.
Serve:
- 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.
- Slice and serve chilled. For clean slices, dip the knife in hot water and wipe it dry between cuts.
My gosh this looks sooo good I’m gonna make it, thank you for sharing the recipe!