Description
A rich and creamy cheesecake infused with classic snickerdoodle flavors, featuring a buttery cookie crust, silky cinnamon filling, and a sweet cinnamon-sugar topping.
Ingredients
2 cups crushed snickerdoodle cookies or cinnamon graham crackers (for crust)
6 tbsp unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 tsp vanilla extract
1 tbsp ground cinnamon
½ tsp cream of tartar (optional)
¼ cup all-purpose flour
¼ cup granulated sugar + 1 tsp cinnamon (for topping)
Instructions
Preheat oven to 350°F.
Mix crushed cookies with melted butter; press into a springform pan. Bake for 8 minutes, then let cool.
Lower oven to 325°F.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
Blend in sour cream, vanilla, flour, cinnamon, and cream of tartar.
Pour filling over crust. Wrap the pan in foil and place it in a water bath.
Bake 55–65 minutes until the center jiggles slightly.
Turn off oven, crack door, and let sit 1 hour. Cool to room temp, then refrigerate 4+ hours or overnight.
Sprinkle cinnamon sugar topping before serving.
Notes
Use room-temperature ingredients for the smoothest texture.
A water bath helps prevent cracks and ensures a creamy cheesecake.
Cheesecake tastes best when chilled overnight.
Slice with a hot knife for clean edges.
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: ~420
- Sugar: ~31 g
- Sodium: ~310 mg
- Fat: ~27 g
- Saturated Fat: ~15 g
- Unsaturated Fat: ~10 g
- Trans Fat: ~0.5 g
- Carbohydrates: ~36 g
- Fiber: ~1 g
- Protein: ~7 g
- Cholesterol: ~115 mg