Introduction: When Cinnamon Sugar Meets Creamy Cheesecake
Imagine the warm, cinnamon-sugar goodness of a classic snickerdoodle cookie combined with the rich, velvety texture of cheesecake. Sounds irresistible, right? That’s exactly what you get with Snickerdoodle Cheesecake—the perfect marriage of two all-time favorite desserts.
Whether you’re celebrating a special occasion or just treating yourself, this decadent cheesecake is bound to impress. The crispy, cinnamon-infused crust, the smooth and creamy filling, and the delightful dusting of cinnamon sugar on top make it a dessert to remember.
Ready to bake something extraordinary? Let’s dive into this indulgent recipe step by step!
Ingredients for Snickerdoodle Cheesecake
Here’s everything you’ll need to make this delicious dessert.
Ingredient List
| Category | Ingredients |
|---|---|
| Refrigerated | 3 large eggs |
| Baking & Spices | 2 tbsp all-purpose flour |
| 1 ½ tsp ground cinnamon | |
| 1 1/16 cup granulated sugar |
(Additional common ingredients such as cream cheese, graham crackers, and butter are included in the step-by-step instructions.)
How to Make Snickerdoodle Cheesecake
Step 1: Preheat the Oven & Prepare the Pan
- Set your oven to 325°F (163°C).
- Grease a 9-inch springform pan with butter or non-stick spray.
Step 2: Make the Crust
- In a food processor, blend:
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup granulated sugar
- ½ tsp ground cinnamon
- Press the mixture firmly into the bottom of the pan.
- Bake for 10 minutes, then let it cool.
Step 3: Prepare the Cheesecake Filling
- In a large mixing bowl, beat:
- 24 oz cream cheese (softened)
- 1 1/16 cup granulated sugar
- Add one egg at a time, mixing after each addition.
- Stir in 2 tbsp all-purpose flour and 1 tsp cinnamon.
- Pour the mixture over the crust, smoothing it evenly.
Step 4: Bake the Cheesecake
- Place the cheesecake in the oven and bake for 50-55 minutes.
- The edges should be set, but the center should have a slight jiggle.
- Turn off the oven and let the cheesecake sit for 1 hour with the door slightly open.
Step 5: Add the Cinnamon Sugar Topping
- In a small bowl, mix:
- ½ tsp ground cinnamon
- 2 tbsp granulated sugar
- Sprinkle the cinnamon sugar mixture evenly over the cheesecake.
Step 6: Chill & Serve
- Let the cheesecake cool at room temperature before refrigerating for at least 4 hours.
- Slice, serve, and enjoy!
Why You’ll Love This Snickerdoodle Cheesecake
1. A Perfect Flavor Combination
The warmth of cinnamon and sugar blends beautifully with the creamy cheesecake filling.
2. Ideal for Any Occasion
This cheesecake is perfect for holidays, birthdays, potlucks, or just a weekend treat.
3. Easy to Make
No complicated techniques—just simple baking with amazing results.
4. Rich, Creamy, and Crunchy
A crisp graham cracker crust, a smooth cheesecake center, and a sweet cinnamon topping—every bite is pure bliss!
5. Versatile and Customizable
Want to switch things up? Try these variations:
- Swap the crust for crushed snickerdoodle cookies.
- Drizzle caramel over the top for extra indulgence.
- Use brown sugar for a deeper, richer flavor.
Nutritional Information (Per Serving)
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 340 kcal |
| Protein | 6g |
| Fat | 22g |
| Carbs | 30g |
| Fiber | 1g |
| Sugar | 24g |
(Note: Nutritional values may vary based on ingredient brands and portion sizes.)
Serving Suggestions & Pairings
1. Top with Whipped Cream
A dollop of fresh whipped cream makes this cheesecake even more delicious.
2. Serve with Hot Coffee or Tea
Pair your cheesecake with a hot cup of coffee, chai, or cinnamon-spiced tea.
3. Add Caramel or Chocolate Sauce
A drizzle of caramel or melted chocolate adds a gourmet touch.
4. Garnish with Fresh Fruit
Strawberries, raspberries, or even apple slices complement the flavors beautifully.
FAQs: Your Questions Answered
1. Can I Make This Cheesecake Ahead of Time?
Yes! Snickerdoodle Cheesecake actually tastes better when made a day ahead. Store it in the fridge for up to 5 days.
2. How Do I Store Leftovers?
Cover with plastic wrap and refrigerate for up to 1 week. You can also freeze slices for up to 3 months.
3. Can I Make This Without a Springform Pan?
Yes! You can use a 9-inch pie dish, but it may be harder to remove clean slices.
4. Can I Use a Different Crust?
Absolutely! You can use:
- Snickerdoodle cookie crumbs
- Shortbread cookie crumbs
- Oreo cookie crust for a chocolate twist
5. What If My Cheesecake Cracks?
Don’t worry! Cheesecake cracks are common but can be hidden with whipped cream or cinnamon sugar.
6. Can I Make This Recipe Gluten-Free?
Yes! Simply swap out the graham crackers for gluten-free cookies and use gluten-free flour.
Final Thoughts: Try This Snickerdoodle Cheesecake Today!
Now that you have the ultimate Snickerdoodle Cheesecake recipe, it’s time to put it to the test! Whether you’re baking for a special event or simply treating yourself, this dessert is guaranteed to impress.
Give it a try and let us know how it turns out! Happy baking!
Snickerdoodle Cheesecake – A Perfect Blend of Two Classic Desserts
- Total Time: 1 hour 10 minutes + chilling
- Yield: 12 servings
Description
Indulge in the best of both worlds with this Snickerdoodle Cheesecake! The classic cinnamon-sugar flavors of a snickerdoodle cookie meet the creamy richness of cheesecake in this decadent dessert. Perfect for any occasion, this cheesecake features a crisp, cinnamon-infused graham cracker crust, a velvety smooth filling, and a delightful cinnamon sugar topping. Get ready to wow your taste buds with this easy and irresistible treat!
Ingredients
- 3 large eggs
- 2 tbsp all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1 1/16 cup granulated sugar
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1/2 tsp ground cinnamon (for topping)
- 2 tbsp granulated sugar (for topping)
Instructions
- Preheat the Oven & Prepare the Pan:
- Preheat the oven to 325°F (163°C).
- Grease a 9-inch springform pan.
- Make the Crust:
- In a food processor, blend graham cracker crumbs, melted butter, 1/4 cup sugar, and 1/2 tsp cinnamon.
- Press the mixture into the bottom of the pan.
- Bake for 10 minutes, then let it cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat softened cream cheese and 1 1/16 cup sugar until smooth.
- Add eggs one at a time, mixing after each addition.
- Stir in flour and 1 tsp cinnamon.
- Pour over the crust and smooth the top.
- Bake the Cheesecake:
- Bake for 50-55 minutes until the edges are set and the center has a slight jiggle.
- Turn off the oven and let it sit for 1 hour with the door slightly open.
- Add the Cinnamon Sugar Topping:
- Mix 1/2 tsp cinnamon and 2 tbsp sugar in a small bowl.
- Sprinkle evenly over the cheesecake.
- Chill & Serve:
- Cool the cheesecake at room temperature before refrigerating for at least 4 hours.
- Slice, serve, and enjoy!
Notes
- Store in the fridge for up to 5 days.
- Freeze slices for up to 3 months.
- Use snickerdoodle cookie crumbs for the crust for an extra cinnamon kick.
- Drizzle caramel over the top for added indulgence.
- For a gluten-free version, swap graham crackers for gluten-free cookies and use gluten-free flour.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
