Description
Indulge in the heavenly combination of classic snickerdoodle flavors and creamy cheesecake with this decadent Snickerdoodle Cheesecake recipe. A perfect blend of cinnamon, sugar, and rich cream cheese, this dessert will surely impress your family and friends.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 teaspoon ground cinnamon
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
For the Snickerdoodle Topping:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Make the Crust: In a bowl, mix graham cracker crumbs, sugar, melted butter, and cinnamon. Press into the bottom of the prepared pan.
- Prepare the Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, sour cream, flour, and cinnamon. Pour over the crust.
- Create the Snickerdoodle Topping: Combine sugar and cinnamon, then sprinkle over the cheesecake batter.
- Bake: Bake for about 45-50 minutes until the center is almost set.
- Cool and Chill: Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight before serving.
Notes
- You can drizzle caramel sauce over the cheesecake before serving for an extra touch of sweetness.
- Make sure all your ingredients are at room temperature to ensure a smooth and creamy cheesecake filling.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 115mg
