Snickerdoodle Cheesecake

A delightful twist on classic cheesecake, this recipe combines a buttery graham cracker crust with a creamy cinnamon-spiced filling and a sweet snickerdoodle topping.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

Crust Ingredients

1.5 cups Graham cracker crumbs
0.25 cups Granulated sugar
6 tablespoons Unsalted butter, melted

Cheesecake Filling Ingredients

3 8-ounce packages Cream cheese, softened
1.75 cups Granulated sugar
0.25 cups All-purpose flour
1 teaspoon Ground cinnamon
0.5 teaspoon Ground nutmeg
0.25 teaspoon Ground cloves
1 teaspoon Vanilla extract
4 Large eggs
0.5 cups Sour cream

Snickerdoodle Topping Ingredients

0.25 cups Unsalted butter, softened (1/2 stick)
0.25 cups Granulated sugar
2 tablespoons Packed light brown sugar
1 teaspoon Ground cinnamon
0.5 teaspoon Cream of tartar
a pinch Salt

Equipment

9-inch springform pan
Electric Mixer
Mixing bowls
Measuring cups and spoons

Method

Instructions

Preheat oven to 350°F (175°C). Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
Bake for 8-10 minutes. Cool completely.
Make the filling: Beat cream cheese and sugar until smooth. Beat in flour, cinnamon, nutmeg, cloves, and vanilla.
Add eggs one at a time, then stir in sour cream. Do not overmix.
Pour filling over cooled crust. Bake for 50-60 minutes, or until set around edges but slightly jiggly in the center.
Turn off oven; leave cheesecake in with the door slightly ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours.
Make the topping: Cream together butter, sugars, cinnamon, cream of tartar, and salt.
Spread topping over chilled cheesecake. Refrigerate for at least 30 minutes before serving.

Notes

For a richer flavor, use brown butter in the crust. You can also add chopped pecans or walnuts to the crust for added texture.