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Snickerdoodle Cheesecake Recipe

Snickerdoodle Cheesecake Recipe
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This Snickerdoodle Cheesecake combines the creamy richness of cheesecake with the warm, spicy flavors of snickerdoodles. A buttery shortbread crust holds a smooth cream cheese filling, topped with a cinnamon-sugar sprinkle for the perfect dessert twist.

Ingredients

Scale

Crust

  • 10 ounces shortbread cookies, finely crushed

  • 1 tablespoon granulated white sugar

  • ¼ cup (½ stick) butter, melted

Filling

  • Two 8-ounce packages cream cheese, at room temperature

  • 8 ounces sour cream

  • 1 cup granulated white sugar

  • 2 tablespoons all-purpose flour

  • 2 teaspoons vanilla extract

  • ½ teaspoon ground cinnamon

  • 3 large eggs

Topping

  • 1 tablespoon granulated white sugar

  • ½ teaspoon ground cinnamon

Instructions

Prepare the Crust

  1. Preheat Oven: Set your oven to 350°F (175°C).

  2. Mix Crust Ingredients: In a medium bowl, combine crushed shortbread cookies and sugar. Stir in melted butter until well mixed.

  3. Form the Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch springform pan.

  4. Bake: Bake for 10 minutes. Set aside to cool.

Prepare the Filling

  1. Beat Ingredients: In a large bowl, use an electric mixer to beat cream cheese, sour cream, sugar, flour, vanilla, and cinnamon until smooth.

  2. Add Eggs: Mix in eggs one at a time until just blended.

  3. Pour Filling: Pour filling over the crust and spread evenly.

Add Topping and Bake

  1. Cinnamon-Sugar Topping: In a small bowl, mix sugar and cinnamon. Sprinkle evenly over the cheesecake.

  2. Bake: Place the springform pan in a shallow baking pan and bake for 40 to 50 minutes or until edges are set with a slight jiggle in the center.

  3. Cool: Let cool on a wire rack for at least 20 minutes. Use a knife to loosen crust from sides of pan; cool another 30 minutes before removing sides.

  4. Chill: Cover and refrigerate for at least 4 hours before serving.

Notes

Serving Suggestions

  • Serve with a drizzle of caramel sauce or whipped cream for added indulgence.

  • Garnish with fresh berries or a sprinkle of extra cinnamon.

Tips & Tricks

  • Ensure all ingredients are at room temperature for a smooth filling.

  • Avoid overmixing eggs to prevent cracks.

Storage & Reheating

  • Store in an airtight container in the refrigerator for up to one week.

  • For longer storage, wrap tightly and freeze for up to one month; thaw in refrigerator before serving.

By following these steps, you can create a delicious Snickerdoodle Cheesecake that is sure to impress family and friends!

Find it online: https://cakeshungry.com/snickerdoodle-cheesecake/