PrintCreamy Snickerdoodle Cheesecake with Cinnamon Swirl
Create a rich, creamy cheesecake that combines the warm spice of snickerdoodle cookies with a buttery cinnamon crust. This dessert is simple to make and perfect for sharing.
- Prep Time: 25 min
- Cook Time: 75 min
- Total Time: 120 min
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 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
- Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
- Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
- Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups sugar, vanilla extract, and 1/2 teaspoon cinnamon until fully combined.
- Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
- Pour the cheesecake filling over the cooled crust.
- Prepare the cinnamon swirl topping: In a small bowl, mix the remaining 1/4 cup sugar and 1 teaspoon cinnamon. Sprinkle this mixture evenly over the top of the cheesecake batter. Use a knife or skewer to gently swirl the topping into the batter, creating a marbled effect.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath).
- Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
- Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
Notes
- For the creamiest texture, ensure your cream cheese and eggs are at room temperature before starting.
- If you are looking for simple ways to manage your weekly meals, consider looking into meal planning options.
- This recipe works well for holiday entertaining because it can be made a day ahead.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 110mg