Description
A delicious and easy recipe for Snickerdoodle Cheesecake that combines the flavors of cinnamon and sugar with a creamy cheesecake filling.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 325°F (163°C).
- In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup sugar, and 1 teaspoon cinnamon. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Gradually add 1 cup sugar and vanilla extract, mixing until well combined.
- Add the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
- Stir in the sour cream, 1 teaspoon cinnamon, and nutmeg until smooth.
- Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
- Bake for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, before serving.
Notes
- For a twist, try adding a layer of caramel sauce on top before serving.
- You can also substitute the graham cracker crust with an Oreo crust for a chocolatey flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 25g
- Fat: 28g
- Carbohydrates: 25g
- Protein: 6g