Description
A rich and creamy cheesecake capturing the warm, cinnamon‑sugar flavor of snickerdoodle cookies—featuring a buttery snickerdoodle cookie crust and a smooth vanilla‑cinnamon filling topped with a classic cinnamon‑sugar sprinkle.
Ingredients
Crust:
1½ cups snickerdoodle cookie crumbs (about 12 cookies)
2 Tbsp butter, melted
Filling:
16 oz (2 packages) cream cheese, room temperature
8 oz sour cream
1 cup granulated sugar
2 Tbsp all‑purpose flour
2 tsp vanilla extract
½ tsp ground cinnamon
3 large eggs, lightly beaten
Topping:
1 Tbsp granulated sugar
½ tsp ground cinnamon
Instructions
Preheat oven to 350 °F (175 °C). Combine cookie crumbs and melted butter; press into bottom of a 9‑inch springform pan. Bake crust 10 minutes, then reduce oven to 325 °F (163 °C).
Whisk together sugar and cinnamon for topping; set aside.
In a large bowl, beat cream cheese, sour cream, sugar, flour, vanilla, and cinnamon until fully smooth. Stir in eggs gently until just combined.
Pour filling over pre‑baked crust, smoothing the top. Sprinkle the reserved cinnamon‑sugar evenly over filling.
Bake at 325 °F until edges are set and center still wobbles slightly, about 40–50 minutes. Remove from oven and cool in pan on a wire rack for 15 minutes.
Cover and chill in refrigerator for at least 4 hours (overnight is best) before serving.
- Prep Time: 20 minutes
- Cook Time: ~50 minutes
- Category: Dessert
