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