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Ultimate Creamy Snickerdoodle Cheesecake Recipe

Close-up of a perfect slice of snickerdoodle cheesecake showing the creamy white filling swirled with cinnamon spice on a white plate.
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Create this showstopper dessert that blends the creamy richness of classic cheesecake with the warm, spiced flavor of snickerdoodle cookies. This recipe features a buttery crust and a velvety cinnamon-swirl filling, making it the best holiday cheesecake for Christmas or Thanksgiving.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (or crushed snickerdoodle cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 1/2 cup sour cream
  • For Cinnamon Swirl Topping:
  • 1/2 cup packed light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 2 tablespoons cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 325 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the cinnamon swirl topping: In a small bowl, combine the brown sugar, 1 tablespoon flour, and 1 teaspoon cinnamon. Cut in the 2 tablespoons of cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set this aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar and 1/4 cup flour until just combined. Mix in the vanilla extract, 1/2 teaspoon cinnamon, and nutmeg.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently mix in the sour cream until the batter is smooth. Do not overmix the batter once the eggs are added.
  6. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the reserved cinnamon swirl topping evenly over the batter. Pour the remaining cheesecake batter over the top. Sprinkle the remaining cinnamon swirl topping over the surface.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly and prevents cracking.
  8. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still wiggle slightly when gently nudged.
  9. Turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (use a wooden spoon handle) for 1 hour. This slow cooling prevents sudden temperature changes that cause cracks.
  10. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a truly indulgent experience, use crushed snickerdoodle cookies instead of graham crackers for the crust.
  • If you prefer bars, press the crust into a 9×13 inch pan and bake the filling for about 40-50 minutes, then chill thoroughly before cutting.
  • To achieve a velvety cheesecake filling, make sure your cream cheese and eggs are at true room temperature before mixing.

Nutrition

Find it online: https://tastethisplate.com/snickerdoodle-cheesecake-recipe/