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Snickerdoodle Cheesecake

Irresistible Snickerdoodle Cheesecake for Holiday Bliss

Experience the delightful Snickerdoodle Cheesecake, a rich and creamy dessert perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 oz Snickerdoodle Cookies Use gluten-free options if desired.
  • 1/2 cup Butter Melted.
For the Filling
  • 24 oz Cream Cheese At room temperature.
  • 1 cup Granulated Sugar Adjust to taste.
  • 1 cup Sour Cream Greek yogurt is a great alternative.
  • 3 large Eggs At room temperature.
  • 2 tablespoons Cinnamon Plus 1 teaspoon.
  • 2 teaspoons Vanilla Extract Use pure for better flavor.
For the Topping
  • 1 tablespoon Cinnamon Sugar Topping Plus 1/2 teaspoon.

Equipment

  • 9-inch springform pan
  • food processor
  • Mixing bowl
  • Electric mixer
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Crush the snickerdoodle cookies until fine crumbs. Combine crumbs with melted butter and press into the bottom of a greased 9-inch springform pan. Bake for 10 minutes and let cool.
  2. In a mixing bowl, beat softened cream cheese and sugar until smooth. Add sour cream, mix well, and incorporate eggs one at a time. Blend in cinnamon and vanilla. Ensure the mixture is smooth.
  3. Pour the cheesecake filling over the prepared crust, spreading evenly. Bake at 325°F (163°C) for about 60 minutes until edges are set and center jiggles slightly.
  4. Allow the cheesecake to cool in the pan at room temperature for 1 hour, then refrigerate covered for at least 4 hours or overnight.
  5. Before serving, mix cinnamon and granulated sugar for the topping and sprinkle over the cheesecake.

Nutrition

Serving: 1sliceCalories: 380kcalCarbohydrates: 30gProtein: 6gFat: 28gSaturated Fat: 16gCholesterol: 90mgSodium: 210mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Ensure your cream cheese and eggs are at room temperature for a smooth filling. Press the crust firmly into the pan to prevent crumbling. Store in an airtight container for up to 5 days.

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