Description
Creamy Snickerdoodle Cheesecake melds classic cinnamon cookie magic with rich, silky cheesecake perfection. Cinnamon-sugar crusted layers promise sweet comfort that melts delightfully on your palate, inviting passionate dessert lovers to savor each delectable bite.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened to room temperature
- 3 large eggs, lightly beaten, at room temperature
- 1 cup (200 grams) granulated sugar
Crust Ingredients:
- 1 1/2 cups (180 grams) snickerdoodle cookie crumbs (about 12 cookies)
- 2 tablespoons (28 grams) unsalted butter, melted
Additional Ingredients:
- 1 cup (240 milliliters) sour cream, at room temperature
- 2 tablespoons (16 grams) all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 tablespoon (12 grams) granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Create a crisp foundation by crushing snickerdoodle cookies into fine crumbs and blending thoroughly with melted butter. Press the mixture compactly into the bottom of a springform pan, creating a uniform base.
- Preheat the oven to 350°F (175°C) and briefly toast the crust for 10 minutes until slightly golden, then set aside to cool.
- In a spacious mixing bowl, whip cream cheese and sugar until achieving a velvety, smooth consistency, ensuring no lumps remain.
- Incorporate sour cream, flour, vanilla extract, and ground cinnamon into the cream cheese mixture, stirring gently to maintain a silky texture.
- Carefully fold in lightly beaten eggs, mixing minimally to prevent potential cracking during baking.
- Transfer the luxurious filling over the pre-baked crust, smoothing the surface with a spatula to ensure even distribution.
- Dust the top generously with a cinnamon-sugar blend, creating a tantalizing aromatic layer.
- Position the pan on a baking sheet and slide into the preheated oven, baking for approximately 55-65 minutes until the center remains slightly wobbly but set.
- Allow the cheesecake to cool completely at room temperature, then refrigerate for a minimum of 4 hours to develop rich, complex flavors.
- Before serving, carefully release the springform pan’s sides and slice into elegant portions.
- Optionally embellish with a delicate whipped cream crown and a whisper of cinnamon sugar for an extra indulgent presentation.
Notes
- Protect your cheesecake from cracking by placing a water bath around the springform pan during baking, which helps create a moist, even heating environment.
- Soften cream cheese at room temperature for at least 30 minutes before mixing to ensure a smooth, lump-free filling that blends perfectly.
- Swap traditional cookies for gluten-free snickerdoodles to make this dessert celiac-friendly without compromising the delicious cinnamon-sugar flavor profile.
- Create a lower-fat version by using reduced-fat cream cheese and replacing some butter with Greek yogurt in the crust, maintaining the rich, decadent texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 328
- Sugar: 24 g
- Sodium: 221 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 82 mg