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- Crust ingredients - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - Filling ingredients - 2 (8 oz) packages of cream cheese, softened to room temperature - 1 cup granulated sugar - 1 teaspoon vanilla extract - 3 large eggs, at room temperature - 1 teaspoon ground cinnamon - 1 cup sour cream, at room temperature - ¼ cup all-purpose flour - ½ teaspoon baking powder - Topping ingredients - 1 teaspoon ground cinnamon for topping, combined with sugar To make this snickerdoodle cheesecake, you need both sweet and creamy ingredients. The crust needs graham cracker crumbs for a crunchy base. The filling needs cream cheese for creaminess and sugar for sweetness. Using room temperature cream cheese makes it easy to blend. Eggs add richness, while sour cream gives a nice tang. Ground cinnamon brings that classic snickerdoodle flavor. Finally, a bit of flour and baking powder helps set the cheesecake. For the topping, a simple mix of cinnamon and sugar adds a sweet finish. This delightful combo creates a rich and creamy treat that is hard to resist. {{ingredient_image_2}} - Preheat your oven to 325°F (160°C). - Grease a 9-inch springform pan with butter or cooking spray. - In a bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup melted butter, and 2 tablespoons of granulated sugar. - Stir until the mixture looks like wet sand. - Firmly press the crust into the bottom of the pan. - Bake for 10 minutes, then let it cool slightly. - In a large bowl, beat 2 packages of softened cream cheese until smooth. - Gradually mix in 1 cup of granulated sugar until well combined. - Add 1 teaspoon of vanilla extract and 1 teaspoon of ground cinnamon, mixing well. - Add 3 large eggs one at a time, mixing just until combined. - Gently stir in 1 cup of sour cream, ¼ cup of all-purpose flour, and ½ teaspoon of baking powder. - Pour the cheesecake filling over the cooled crust, spreading it evenly. - In a small bowl, mix 1 teaspoon of cinnamon with sugar and sprinkle this on top. - Bake for 50-60 minutes. The center should be set but still jiggle slightly. - Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. - After that, cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight. - Slice and serve chilled, adding more cinnamon sugar if desired. - Preventing cracks in cheesecake: To avoid cracks, ensure your cream cheese is soft. Mix it slowly and do not overbeat after adding the eggs. This keeps the air out, which helps prevent cracks. - Proper cooling techniques: After baking, turn off the oven and crack the door. Let the cheesecake cool for an hour inside. This gradual cooling helps keep it from cracking. - Presentation ideas: Slice the cheesecake into wedges and place them on a nice plate. A sprinkle of cinnamon sugar on top adds a lovely touch. You can also add a dollop of whipped cream beside each slice for extra flair. - Pairing with toppings or sauces: A drizzle of caramel or chocolate sauce complements the cheesecake well. Fresh fruit like strawberries or raspberries also adds color and flavor. - Chilling tips: Chill your cheesecake in the fridge for at least four hours, or overnight. This helps the flavors blend and makes it easier to cut. - Storing leftovers: Store any leftovers in an airtight container in the fridge. They will last for about three days. If you want to keep it longer, freeze it for up to two months. Just wrap it well to protect from freezer burn. Pro Tips Room Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smoother batter and prevents lumps. Don’t Overmix: When adding the eggs, mix just until combined to avoid incorporating too much air, which can cause cracks during baking. Prevent Cracking: Allow the cheesecake to cool gradually in the oven with the door slightly ajar after baking. This gentle cooling helps prevent cracks from forming on the surface. Chill Time: For the best texture and flavor, chill the cheesecake overnight. This allows the flavors to meld and results in a creamier cheesecake. {{image_4}} You can play with flavors to make this cheesecake even more fun. - Pumpkin Snickerdoodle Cheesecake: Add 1 cup of pure pumpkin puree and a bit of nutmeg. This gives a warm, autumn flavor. Adjust the spices for a cozy touch. - Chocolate Snickerdoodle Cheesecake: Mix in 1 cup of melted dark chocolate to the filling. This adds a rich, smooth taste. You can also swirl chocolate sauce on top before baking. If you need to swap out some items, it is easy to adjust. - Dairy-free options: Use dairy-free cream cheese and sour cream. Coconut cream works great for a rich texture. - Gluten-free adaptations: Swap graham cracker crumbs for gluten-free cookies or almond flour. This keeps the crust tasty and suitable for all diets. How you serve this cheesecake can change its look and feel. - Different serving styles: Slice the cheesecake and serve it on individual plates. Or, keep it whole and let guests serve themselves. - Garnishes and toppings: Top with whipped cream, cinnamon sugar, or even fresh fruit. Caramel or chocolate drizzle makes it extra special. These variations let you have fun with flavors and styles! To keep your snickerdoodle cheesecake fresh, store it in the fridge. Place slices in an airtight container. If you have a whole cheesecake, cover it tightly with plastic wrap. This helps prevent it from drying out or absorbing other smells. For freezing, wrap the cheesecake in plastic wrap and then in aluminum foil. This double layer keeps it from freezer burn. In the refrigerator, your cheesecake lasts about 5 to 7 days. If you freeze it, it can stay good for up to 3 months. Just make sure you label it with the date. This way, you know when to enjoy it by. To reheat your cheesecake, let it sit at room temperature for about 30 minutes. This helps bring back some of its creamy texture. If you prefer it warm, place a slice in the microwave. Heat it for about 10 to 15 seconds. Do not overheat, as it may become too soft. Enjoy your delicious snickerdoodle cheesecake! A Snickerdoodle Cheesecake is a rich dessert that mixes classic cheesecake and snickerdoodle cookies. It has a creamy filling with a hint of cinnamon and vanilla. The crust is made from graham cracker crumbs, which adds a sweet crunch. This dessert is perfect for any occasion, blending flavors we all love. Yes, you can use low-fat cream cheese. However, it may change the texture and flavor. The cheesecake might be less creamy and rich. For the best taste, I recommend sticking with full-fat cream cheese. You’ll know your cheesecake is done when the edges are set, and the center has a slight jiggle. It should not look wet or runny. After baking, let it cool in the oven for an hour. This helps prevent cracking. Cracks can happen for a few reasons. One common cause is baking at too high a temperature. Another reason is overmixing the batter. To avoid cracks, bake at a low temp and mix gently. A water bath can also help keep the cheesecake moist. Yes, you can make it gluten-free! Use gluten-free graham cracker crumbs for the crust. Check that your baking powder and other ingredients are gluten-free too. This way, everyone can enjoy this tasty treat. In this post, I shared how to make the perfect Snickerdoodle Cheesecake. We covered ingredients, step-by-step instructions, and tips to avoid cracks. You learned about flavorful variations and how to store your leftovers. Making this cheesecake is easy and fun. With careful steps, you can enjoy a delicious dessert that impresses everyone. I hope you enjoy trying these ideas as much as I do!

Snickerdoodle Cheesecake Delight

A creamy cheesecake with a delightful snickerdoodle flavor, featuring a graham cracker crust and a cinnamon sugar topping.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 5 hours
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 2 packages (8 oz) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 1 cup sour cream, at room temperature
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon baking powder
  • 1 teaspoon ground cinnamon for topping, combined with sugar

Instructions
 

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly.
  • In a medium-sized mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until it resembles wet sand.
  • Firmly press the graham cracker mixture into the bottom of the prepared springform pan. Bake for 10 minutes and let it cool slightly.
  • In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1 cup of granulated sugar and mix until combined.
  • Add vanilla extract and ground cinnamon, blending well. Then, add eggs one at a time, mixing just until combined.
  • Incorporate sour cream, all-purpose flour, and baking powder into the batter. Stir gently until evenly mixed.
  • Pour the cheesecake filling over the cooled graham cracker crust and spread evenly.
  • Mix 1 teaspoon of ground cinnamon with a sprinkle of sugar and sprinkle over the cheesecake.
  • Bake for 50-60 minutes until the center is set but jiggles slightly. Turn off the oven and crack the door open for 1 hour.
  • Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
  • Slice and serve chilled, sprinkling additional cinnamon sugar on top if desired.

Notes

Chill overnight for the best flavor.
Keyword cheesecake, dessert, snickerdoodle