Enjoy the irresistible flavors of your favorite cookie in this decadent Snickerdoodle Cheesecake! With a buttery snickerdoodle crust, creamy cinnamon-infused filling, and a delightful cinnamon-sugar topping, this dessert is a family favorite.
Ingredients
For the Crust:
- 1 ½ cups snickerdoodle cookie crumbs (about 12 cookies)
- 2 tablespoons butter, melted
For the Filling:
- 16 oz (2 packages) cream cheese, softened
- 8 oz sour cream
- 1 cup (200g) granulated sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- 3 large eggs, lightly beaten
For the Topping:
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon
Instructions
1. Preheat the Oven:
- Preheat oven to 350°F (177°C). Grease a 9-inch springform pan and set aside.
2. Prepare the Crust:
- In a medium bowl, combine snickerdoodle cookie crumbs and melted butter. Stir with a fork until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the springform pan. Use the bottom of a glass to smooth and compact the crust.
- Bake for 10 minutes. Let cool slightly while preparing the filling and topping.
3. Mix the Topping:
- In a small bowl, combine granulated sugar and ground cinnamon. Set aside.
4. Make the Cheesecake Filling:
- In a large mixing bowl, beat cream cheese, sour cream, granulated sugar, flour, vanilla extract, and cinnamon on medium speed until smooth and creamy.
- Gently fold in the beaten eggs, mixing just until combined. Avoid overmixing to maintain a smooth texture.
5. Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
- Sprinkle the cinnamon-sugar topping evenly over the filling.
6. Bake the Cheesecake:
- Bake for 40–50 minutes, or until the cheesecake is golden brown and the center has a slight jiggle.
- Remove from the oven and cool on a wire rack for 15 minutes.
7. Chill and Serve:
- Cover the cheesecake and refrigerate for at least 4 hours or overnight to set completely.
- Slice and serve chilled.
Notes
- Crust Adjustments: If using store-bought cookies, you may need to add a bit more butter for better binding.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the cooled cheesecake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Nutrition (Per Serving, Serves 8):
- Calories: 515
- Carbohydrates: 39g
- Protein: 7g
- Fat: 36g
- Saturated Fat: 20g
- Sugar: 29g
- Sodium: 375mg
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