Description
This creamy snickerdoodle cheesecake combines the comforting cinnamon-sugar flavor of classic snickerdoodle cookies with the smooth, rich texture of cheesecake. Perfect for holidays, potlucks, or cozy weekends, it’s a dessert that’s simple to make but tastes like it came from a bakery.
Ingredients
Scale
- 1½ cups crushed snickerdoodle cookies
- 2 tbsp sugar
- 1 tsp cinnamon
- 6 tbsp melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- ¼ cup brown sugar
- 1 cup sour cream
- 3 large eggs
- 2 tbsp flour
- 1½ tsp cinnamon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan.
- Mix crushed cookies, sugar, cinnamon, and butter. Press into pan and bake 10 minutes.
- Beat cream cheese and sugars until smooth. Add sour cream, vanilla, cinnamon, and eggs one at a time.
- Pour filling over crust and bake 55–65 minutes.
- Cool gradually, then refrigerate at least 4 hours.
- Top with cinnamon sugar and whipped cream before serving.
- Prep Time: 20 mins
- Cook Time: 1 hour
Nutrition
- Serving Size: 12