Snickerdoodle Cheesecake: Indulge in a Sweet Delight!
A deliciously creamy cheesecake infused with the classic flavors of snickerdoodle cookies, topped with a cinnamon-sugar crust.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ cup sour cream
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press into the bottom of a springform pan.
- In a large mixing bowl, beat cream cheese and sugar until smooth.
- Add vanilla extract, eggs, ground cinnamon, and baking powder. Mix until well combined.
- Stir in sour cream and flour until just combined.
- Pour the cheesecake batter over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven for 1 hour.
- Chill in the refrigerator for at least 4 hours before serving.
- Top with additional cinnamon-sugar if desired before serving.
Notes
- For a richer flavor, use full-fat cream cheese.
- Make sure all ingredients are at room temperature for a smoother batter.
- Can be made a day in advance for better flavor.