Snickerdoodle Cheesecake

A delicious twist on classic cheesecake, this recipe combines a creamy cheesecake filling with a delightful snickerdoodle topping for a truly irresistible dessert.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Crust Ingredients

1.5 cups Graham cracker crumbs
0.25 cups Granulated sugar
6 tablespoons Unsalted butter, melted

Cheesecake Filling Ingredients

3 8-ounce packages Cream cheese, softened
1.75 cups Granulated sugar
0.25 cups All-purpose flour
1 teaspoon Ground cinnamon
0.5 teaspoon Ground nutmeg
0.25 teaspoon Ground cloves
1 teaspoon Vanilla extract
4 Large eggs
0.5 cups Sour cream

Snickerdoodle Topping Ingredients

0.25 cups Unsalted butter, softened (½ stick)
0.25 cups Granulated sugar
2 tablespoons Packed light brown sugar
1 teaspoon Ground cinnamon
0.5 teaspoon Cream of tartar
Pinch Salt

Equipment

9-inch springform pan
Mixer
Medium bowls
Rubber spatula
Wire Rack

Method

Instructions

Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter; press into a 9-inch springform pan. Bake 8-10 minutes.
Beat cream cheese and sugar until smooth. Beat in flour, cinnamon, nutmeg, cloves, and vanilla.
Add eggs one at a time, mixing well after each. Stir in sour cream.
Pour filling over cooled crust. Bake 50-60 minutes, or until set around the edges but the center is slightly jiggly.
Turn off oven; leave cheesecake in with the door slightly ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours.
Cream together butter, granulated sugar, and brown sugar for the topping. Beat in cinnamon, cream of tartar, and salt.
Spread topping over chilled cheesecake. Refrigerate for at least 30 minutes before serving.

Notes

For a richer flavor, use brown butter in the crust. You can also garnish with extra cinnamon or a sprinkle of snickerdoodle crumbs.