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The Ultimate Snickerdoodle Cheesecake: A Love Letter to Two Classic Desserts

The Ultimate Snickerdoodle Cheesecake: A Love Letter to Two Classic Desserts
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If you love the warm, comforting flavor of snickerdoodle cookies, you’ll adore this cheesecake. With a buttery snickerdoodle cookie crust, creamy cinnamon-infused cheesecake filling, and a light cinnamon-sugar topping, this dessert is festive, indulgent, and perfect for any occasion.

Ingredients

Scale

Crust

  • 1 ½ cups snickerdoodle cookie crumbs (≈12 cookies)

  • 2 tbsp unsalted butter, melted

Cheesecake Filling

  • 24 oz (3 packages) cream cheese, softened

  • 1 cup granulated sugar

  • 1 cup sour cream, room temperature

  • 2 tbsp all-purpose flour

  • 2 tsp vanilla extract

  • 1 tsp ground cinnamon

  • 3 large eggs, lightly beaten, room temperature

Cinnamon Sugar Topping

  • 1 tbsp granulated sugar

  • ½ tsp ground cinnamon

Instructions

1. Prepare the Crust

  1. Preheat oven to 350°F (175°C).

  2. Mix snickerdoodle cookie crumbs and melted butter until evenly coated.

  3. Press mixture firmly into the bottom of a 9-inch springform pan.

  4. Bake for 10 minutes, then set aside to cool slightly.

2. Make the Cheesecake Filling

  1. Beat cream cheese and sugar until smooth and creamy.

  2. Add sour cream, flour, vanilla, and cinnamon; mix until combined.

  3. Gradually add eggs, mixing on low speed until just incorporated. Do not overmix.

3. Assemble and Bake

  1. Pour cheesecake filling over the pre-baked crust and spread evenly.

  2. Mix sugar and cinnamon for the topping; sprinkle evenly over the cheesecake.

  3. Place the pan on a baking sheet to catch any drips.

  4. Bake 55–65 minutes, until the center is set but slightly jiggly.

4. Cool and Chill

  1. Cool cheesecake completely in the pan on a wire rack.

  2. Cover and refrigerate for at least 4 hours or overnight.

5. Serve

  1. Run a knife around the edge of the pan to loosen the cheesecake.

  2. Remove the springform sides, slice, and serve chilled.

  3. Optional: Garnish with whipped cream and a light cinnamon sugar dusting.

Notes

  • Use room-temperature cream cheese and eggs to ensure a smooth, lump-free filling.

  • Avoid overmixing the batter once eggs are added to prevent cracks.

  • Chill the cheesecake for at least 4 hours or overnight for the best texture and flavor.

  • For an extra festive touch, garnish with whipped cream and a dusting of cinnamon sugar before serving.

Find it online: https://chocotune.com/the-ultimate-snickerdoodle-cheesecake-a-love-letter-to-two-classic-desserts/