Snickerdoodle Cheesecake
This creamy Snickerdoodle Cheesecake features a buttery snickerdoodle cookie crust, smooth cinnamon-spiced cheesecake filling, and a simple cinnamon sugar topping.
Equipment
- 9-inch springform pan
- large mixing bowl
- small bowl
- fork
- kitchen glass
- electric mixer
- spoon or offset spatula
- wire rack
Ingredients
- 1 ½ cups snickerdoodle cookie crumbs, about 12 cookies
- 2 tbsp butter, melted
- 2 packages cream cheese, 16 total ounces, room temperature
- 8 oz sour cream
- 1 cup granulated sugar
- 2 tbsp all-purpose flour
- 2 tsp vanilla extract
- ½ tsp ground cinnamon
- 3 large eggs, lightly beaten
- 1 tbsp granulated sugar
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F.
- Add the melted butter to the snickerdoodle cookie crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together. If you are using store-bought cookies, you may need to add more butter.
- Pour the coated snickerdoodle crumbs into a 9-inch springform pan. Pat them flat with your hand and then use a kitchen glass to press flatter.
- Bake for 10 minutes at 350°F. While baking, prepare the topping and filling.
- In a small bowl stir together 1 tablespoon sugar and ½ teaspoon cinnamon. Set aside until you have made the filling.
- In a large mixing bowl beat cream cheese, sour cream, sugar, flour, vanilla, and ½ teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in the beaten eggs.
- After the crust has baked for 10 minutes, pour the cream cheese mixture into the pan, spreading evenly with a spoon or off-set spatula.
- Sprinkle the cinnamon sugar topping over the filling as evenly as possible.
- Bake for 40-50 minutes or until the cheesecake is dark brown and does not giggle aggressively in the center. Remove from the oven and cool in the pan on a wire rack for 15 minutes.
- Cover and chill in the refrigerator for at least 4 hours before serving.
Notes
Use room-temperature cream cheese for a smooth filling. If using store-bought snickerdoodle cookies for the crust, additional butter may be needed to coat the crumbs. Allow the cheesecake to cool in the pan for 15 minutes after baking, then cover and refrigerate for at least 4 hours before serving.