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Snickerdoodle Cheesecake

Snickerdoodle Cheesecake
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Indulge in the delightful taste of Snickerdoodle Cheesecake, a dessert that perfectly marries the flavors of classic snickerdoodle cookies with a creamy cheesecake filling. The buttery cookie crust, infused with cinnamon and sugar, serves as the ideal base for a smooth and rich cheesecake made from cream cheese and sour cream. Topped with a sprinkle of cinnamon sugar, this festive dessert is sure to impress at any gathering, whether it’s a holiday celebration or an intimate family dinner. Easy to prepare and make-ahead friendly, this Snickerdoodle Cheesecake is not only a crowd-pleaser but also a sweet treat that appeals to both kids and adults alike.

Ingredients

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  • 1½ cups snickerdoodle cookie crumbs
  • 2 tablespoons unsalted butter, melted
  • 24 ounces cream cheese
  • 1 cup granulated sugar
  • 1 cup sour cream
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1 tablespoon granulated sugar (for topping)
  • ½ teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan.
  2. Mix snickerdoodle cookie crumbs and melted butter in a bowl; press into the bottom of the springform pan.
  3. Bake crust for 10 minutes; cool slightly.
  4. In a large mixing bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, flour, vanilla extract, ground cinnamon, and mix well.
  5. Add eggs slowly while mixing on low speed until just combined.
  6. Sprinkle cinnamon sugar on top of the batter before baking.
  7. Bake for 55-65 minutes until edges are set but center is slightly jiggly.
  8. Cool gradually in the oven with the door ajar; refrigerate for at least 4 hours or overnight before serving.

Nutrition

Find it online: https://lowsugarcooking.com/snickerdoodle-cheesecake/

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