Snickerdoodle Cheesecake

This Snickerdoodle Cheesecake combines the nostalgic warmth of cinnamon-sugar cookies with the rich creaminess of classic cheesecake. Perfect for holidays or whenever you want a cozy, show-stopping dessert.

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 1 5

Chill Time: 4

Total Time: 5 30

Servings: servings

Calories: 410kcal

Cost: $12

Equipment

1 9-inch springform pan
1 Electric hand or stand mixer
Mixing bowls
1 Rubber spatula
1 Aluminum foil
1 Roasting pan (for water bath)
1 Small whisk
1 Knife for swirling
1 Cooling rack

Ingredients

Snickerdoodle Cookie Crust

2 cups Graham cracker crumbs or crushed snickerdoodle cookies
⅓ cup Melted butter
2 tablespoon Granulated sugar
1 teaspoon Ground cinnamon
¼ teaspoon Salt

Creamy Cheesecake Filling

32 oz Cream cheese softened to room temperature
1 cup Granulated sugar
4 Eggs large, room temperature
1 cup Sour cream
2 teaspoon Vanilla extract
⅓ cup All-purpose flour
1 teaspoon Ground cinnamon
½ teaspoon Nutmeg

Cinnamon Swirl

¼ cup Brown sugar
2 teaspoon Ground cinnamon
2 tablespoon Melted butter

Instructions

Preheat oven and prep pan.
Make crust and bake it.
Beat cream cheese until smooth.
Add sugar and eggs gradually.
Mix in remaining filling ingredients.
Pour half of batter into crust.
Add spoonfuls of cinnamon swirl.
Pour remaining batter and swirl again.
Bake in water bath.
Cool in oven, then refrigerate.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition