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Creamy Snickerdoodle Cheesecake

creamy snickerdoodle cheesecake - featured image
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A cozy holiday dessert blending the nostalgic flavors of snickerdoodle cookies with the rich, velvety texture of cheesecake. Perfect for festive gatherings and cozy nights in.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (or snickerdoodle cookie crumbs for extra cinnamon flavor)
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 24 ounces (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and 1 teaspoon cinnamon. Stir in melted butter until mixture resembles wet sand. Press firmly into bottom of 9-inch springform pan. Bake for 10 minutes, then remove and let cool.
  2. Reduce oven temperature to 300°F (149°C). In a large bowl, beat softened cream cheese on medium speed until creamy and smooth (about 2 minutes). Gradually add 1 cup sugar, beating until combined.
  3. Add eggs one at a time, mixing well after each addition but avoid overbeating.
  4. Mix in vanilla extract, 2 teaspoons cinnamon, sour cream, and flour. Scrape down sides to incorporate fully. Batter should be thick but pourable with cinnamon aroma.
  5. Pour filling over cooled crust, smoothing top. Mix 2 tablespoons sugar with 1 teaspoon cinnamon. Sprinkle half over filling. Using knife or skewer, gently swirl cinnamon sugar into top layer to create marbled effect.
  6. Place springform pan on baking sheet and bake at 300°F (149°C) for 60-70 minutes. Edges should be set; center will jiggle slightly. Avoid overbaking.
  7. Turn off oven and crack door open. Leave cheesecake inside for 1 hour to cool slowly. Remove and cool completely at room temperature.
  8. Refrigerate for at least 4 hours or overnight for best texture and flavor.
  9. Before serving, sprinkle remaining cinnamon sugar on top. Run warm knife around edges to loosen cheesecake before removing springform sides.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Bake low and slow at 300°F to prevent cracks. Let cheesecake cool gradually in oven with door slightly open to avoid cracking. Swirl cinnamon sugar gently for a marbled effect. Chill overnight for best texture and flavor. If cracks form, cover with whipped cream or powdered sugar.

Nutrition

Keywords: snickerdoodle cheesecake, creamy cheesecake, holiday dessert, cinnamon cheesecake, easy cheesecake recipe, cozy dessert

Find it online: https://yumnode.com/creamy-snickerdoodle-cheesecake-recipe-easy-homemade-cozy-holiday-dessert/