Description
Indulge in the ultimate dessert experience with this Snickerdoodle cheesecake, where the comforting flavors of cinnamon and sugar embrace a luscious cream cheese filling. This delightful treat combines the best of two worlds—your favorite snickerdoodle cookie and a rich cheesecake—making it a show-stopping centerpiece for any occasion. Easy to prepare, this cheesecake is perfect for family gatherings or a personal indulgence. Get ready to impress your guests and satisfy your sweet tooth with every creamy slice!
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 2 tsp pure vanilla extract
- 1/4 cup powdered sugar (for topping)
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter. Press mixture into the bottom of a greased springform pan.
- Bake crust for 8-10 minutes until lightly golden. Let cool.
- Beat softened cream cheese until smooth in a large bowl. Gradually mix in granulated sugar, then add sour cream and vanilla until well blended.
- Add eggs one at a time on low speed until fully incorporated.
- For the cinnamon swirl, mix cinnamon and additional sugar in a separate bowl. Pour half of the filling into the crust, sprinkle with some of the cinnamon mixture, then top with remaining filling and swirl gently with a knife.
- Bake for 50-60 minutes until set but slightly jiggly in center. Turn off oven and let cool gradually with door ajar.
- Chill in the refrigerator for at least four hours before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 350
- Sugar: 24g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg