Description
Indulge in the delightful Snickerdoodle Cheesecake, where the rich creaminess of cheesecake meets the warm, cozy flavors of snickerdoodle cookies. This dessert is perfect for any celebration or simply as a comforting treat at home. With a buttery cookie crust and a luscious cinnamon-infused filling, this cheesecake promises to impress with its inviting aroma and satisfying taste. Whether served chilled or topped with whipped cream, this dessert is sure to become a favorite among family and friends.
Ingredients
Scale
- 1½ cups snickerdoodle cookie crumbs
- 2 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten, at room temperature
- 1 tablespoon granulated sugar (for topping)
- ½ teaspoon ground cinnamon (for topping)
Instructions
- Preheat the oven to 350°F (175°C). Combine snickerdoodle cookie crumbs and melted butter in a bowl; press into a springform pan to form the crust. Bake for 10 minutes and set aside.
- In a mixing bowl, blend softened cream cheese and sugar until smooth. Add sour cream, flour, vanilla extract, and cinnamon. Mix until well combined.
- Gradually incorporate the eggs on low speed until just blended; avoid overmixing.
- Sprinkle cinnamon sugar topping over the filling and bake for 55-65 minutes until set but slightly jiggly in the center.
- Allow cooling before refrigerating for at least four hours or overnight. Serve chilled.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 350
- Sugar: 27g
- Sodium: 530mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg