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Creamy Snickerdoodle Cheesecake with Cinnamon Swirl

A close-up of a rich slice of snickerdoodle cheesecake showing the creamy white filling swirled with cinnamon topping.
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Create this rich and creamy Snickerdoodle Cheesecake, blending the warm spice of snickerdoodle cookies with a smooth cheesecake filling. It features a buttery cinnamon graham cracker crust and a sweet cinnamon sugar swirl, making it a perfect indulgent dessert for holidays or gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (for filling)
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Reduce the oven temperature to 325 degrees F.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, and 1/2 teaspoon cinnamon until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing only until each egg is incorporated. Gently mix in the sour cream.
  6. Pour half of the cheesecake batter over the cooled crust.
  7. Prepare the swirl topping: In a small bowl, mix the remaining 1/4 cup sugar and 1 teaspoon cinnamon until combined. Sprinkle half of this cinnamon-sugar mixture evenly over the batter layer.
  8. Pour the remaining cheesecake batter over the first layer. Sprinkle the rest of the cinnamon-sugar mixture on top. Use a knife or skewer to gently swirl the topping into the batter.
  9. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  10. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  11. Turn off the oven, crack the oven door open slightly, and allow the cheesecake to cool inside the oven for 1 hour. This prevents cracking.
  12. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  13. Once cool, cover the pan loosely and refrigerate for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • For the creamiest texture, make sure your cream cheese and eggs are at room temperature before starting the filling.
  • If you skip the water bath, watch the baking time closely, as the cheesecake may cook faster and risk cracking.
  • This dessert is excellent served chilled, perhaps with a dollop of whipped cream.

Nutrition

Find it online: https://delishsymphony.com/snickerdoodle-cheesecake-recipe/