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Snickerdoodle Cheesecake
Emily

Snickerdoodle Cheesecake

A creamy cinnamon-spiced cheesecake baked on a cinnamon graham cracker crust with swirls of cinnamon sugar. Finished with whipped cream, sugar dusting, or mini snickerdoodle cookies — the ultimate holiday treat!
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 6 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups cinnamon graham cracker crumbs
  • 5 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar (for filling)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 1/2 tsp ground cinnamon (for filling)
  • 2 tbsp granulated sugar (for swirl)
  • 1/2 tsp ground cinnamon (for swirl)
  • whipped cream (optional topping)
  • cinnamon sugar dusting (optional topping)
  • mini snickerdoodle cookies (optional topping)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • knife
  • Spatula

Method
 

  1. Preheat oven to 325°F (163°C). Mix cinnamon graham cracker crumbs and melted butter, then press into a 9-inch springform pan. Bake for 10 minutes.
  2. Beat cream cheese, sugar, eggs, vanilla, cinnamon, and sour cream until smooth.
  3. Mix 2 tbsp sugar and 1/2 tsp cinnamon. Pour half the cheesecake filling into crust, sprinkle half the mixture, and swirl with knife. Add remaining filling and swirl again.
  4. Bake for 1 hour, until center jiggles slightly. Let cool in oven 1 hour with door slightly open.
  5. Chill in refrigerator at least 4 hours or overnight.
  6. Top with whipped cream, cinnamon sugar, or mini cookies before serving.

Notes

For best results, make the cheesecake a day ahead to allow flavors to fully develop. Serve chilled and add toppings just before serving. You can also substitute regular graham crackers plus 1 tsp cinnamon if cinnamon grahams aren’t available.