For all the snickerdoodle lovers out there, imagining the timeless taste of this iconic cookie is easy to do. But, what if I said to picture that delicious delight in combination with the richness of cheesecake.
Can you see it? If not, well no need to worry because we’ve brought it to life right in front of your eyes with our scrumptious Snickerdoodle Cheesecake! It’s not just another dessert – it’s an alchemy of treats – bridging the best of both sweet delights.
If nothing else, this dessert is a testament to the fact that oftentimes the simplest ingredients make for the most decadent treats of all. What else would you expect from the heavenly combo of cream cheese and cinnamon all swirled together?
It’s a dessert that’s a unique blend of the familiar and the innovative. Are you ready to explore this new dessert delight? If you answered yes, then read on and prepare yourself for this fusion of flavors.
Ingredients You’ll Need
Cookie Crumbs. The crumbs are used to make the base of the cheesecake. Once pressed into place, they make a perfectly crunchy complement to the creamy cheesecake filling.
Melted Unsalted Butter. Used to bind the cookie crumbs together, butter ensures that the crust is not only delicious but firm as well.
Cream Cheese. Cheesecake wouldn’t be the same without the creamy, tangy goodness that only cream cheese provides. Every bite of this velvety ingredient makes for the perfect slice!
Brown Sugar. Adds sweetness to the dessert as well as just a hint of molasses flavor. This offsets the tang of the cream cheese nicely and adds flavor depth to the cake.
All-Purpose Flour. All we need is a touch of flour to give our cheesecake the perfect consistency.
Vanilla Extract. Vanilla is the perfect complement to cinnamon and sugar. It also adds a subtle aromatic flavor that can’t be matched.
Ground Cinnamon. The ingredient that makes snickerdoodles so irresistible. Cinnamon’s trademark warmth and slightly spicy, slightly sweet flavor brings the snickerdoodle flavor to life in our cheesecake.
Sour Cream. Like cream cheese, sour cream adds a touch of tanginess to the cheesecake. It not only adds to the creaminess of the treat but balances out the sweetness of the other ingredients.
Eggs. Eggs are wonderful binder. They not only keep all the ingredients together but ensure that our cheesecake is as smooth as possible.
Cinnamon Sugar Topping. The perfect topper to our creamy concoction. By adding the sweet and spicy mix, we’re crowning our dessert with the essence of snickerdoodles!
| Ingredient | Purpose |
|---|---|
| Cookie Crumbs | Forms a crunchy base for the cheesecake. |
| Melted Unsalted Butter | Binds the cookie crumbs for a firm crust. |
| Cream Cheese | Provides the creamy, tangy core of the cheesecake. |
| Brown Sugar | Sweetens with a hint of molasses flavor. |
| All-Purpose Flour | Gives the cheesecake the right consistency. |
| Vanilla Extract | Enhances overall flavor with its aromatic touch. |
| Ground Cinnamon | Adds warmth and the signature snickerdoodle taste. |
| Sour Cream | Enhances creaminess and balances sweetness. |
| Eggs | Binds ingredients for a smooth texture. |
| Cinnamon Sugar Topping | Adds a sweet and spicy finish, encapsulating the essence of snickerdoodles. |
Snickerdoodle Cheesecake – Easy Breezy Prep!
Preparation. Begin by preheating your oven to 350°F. Next, you’ll need a 9-inch springform pan. Grease it and set it aside for a moment.
Crust Creation. In a bowl, combine the cookie crumbs and melted butter. They will form the crust of the cheesecake.
When you’re done, get the greased springform pan. Press the cookie crumb and butter mixture into the bottom of the pan.
Put it in the oven for about 10 minutes then remove it and let it cool off.
Cheesecake Filling. In a large mixing bowl, combine the ingredients needed to make the filling for the cake.
Beat together the cream cheese, brown sugar, flour, vanilla extract, and cinnamon until they’re smooth.
Now, add the sour cream. Mix again until everything is well combined.
Last, add the eggs one at a time. You’ll want to be sure each one is blended in before adding the next one.
Assembly. Once you’re done, pour the cheesecake filling on the cooled crust and spread it out evenly. Sprinkle the cinnamon sugar topping over the cheesecake.
Baking. Put the cheesecake in the oven and bake it for 50-55 minutes. When the center of the cheesecake has a slight wobble to it, it’s done and you can take it out of the oven.
Cooling. Once the cheesecake is done baking, turn the oven off. However, don’t take the cake out just yet.
Leave it inside with the door slightly ajar for 15 minutes.
Afterward, take the cheesecake out and let it cool off until it reaches room temp.
Chilling. After it’s cooled off, over the cheesecake and stick it in the fridge for at least 6 hours. Ideally, you would leave it in overnight.
When it’s time to serve, take the cheesecake out of the springform pa, slice and enjoy every velvety bite!
| Step | Description |
|---|---|
| Preparation | Preheat oven to 350°F and grease a 9-inch springform pan. |
| Crust Creation | Mix cookie crumbs with melted butter, press into pan, bake for 10 minutes, then cool. |
| Cheesecake Filling | Beat cream cheese, sugar, flour, vanilla, and cinnamon. Add sour cream, then eggs one by one. |
| Assembly | Pour filling over cooled crust and evenly spread. Sprinkle with cinnamon sugar topping. |
| Baking | Bake for 50-55 minutes until center slightly wobbles. Leave in oven with door ajar for 15 minutes. |
| Cooling | Allow cheesecake to reach room temperature. |
| Chilling | Refrigerate for at least 6 hours, preferably overnight. Remove from pan, slice, and serve. |
Snickerdoodle Cheesecake
Ingredients
Cheesecake
- 1 ½ cups cookie crumbs your choice of sugar cookies, gingersnap, or shortbread
- 5 tablespoons unsalted butter melted
- 24 ounces cream cheese room temperature
- ¾ cup brown sugar packed
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
- 2/3 cup sour cream
- 3 large eggs
Topping (Mix together)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Begin by preheating your oven to 350°F. Next, you’ll need a 9-inch springform pan. Grease it and set it aside for a moment.
- In a bowl, combine the cookie crumbs and melted butter. They will form the crust of the cheesecake. When you’re done, get the greased springform pan. Press the cookie crumb and butter mixture into the bottom of the pan. Put it in the oven for about 10 minutes then remove it and let it cool off.
- In a large mixing bowl, combine the ingredients needed to make the filling for the cake. Beat together the cream cheese, brown sugar, flour, vanilla extract, and cinnamon until they’re smooth. Now, add the sour cream. Mix again until everything is well combined. Last, add the eggs one at a time. You’ll want to be sure each one is blended in before adding the next one.
- Once you’re done, pour the cheesecake filling on the cooled crust and spread it out evenly. Sprinkle the cinnamon sugar topping over the cheesecake.
- Put the cheesecake in the oven and bake it for 50-55 minutes. When the center of the cheesecake has a slight wobble to it, it’s done and you can take it out of the oven.
- Once the cheesecake is done baking, turn the oven off. However, don’t take the cake out just yet. Leave it inside with the door slightly ajar for 15 minutes. Afterward, take the cheesecake out and let it cool off until it reaches room temp.
- After it’s cooled off, over the cheesecake and stick it in the fridge for at least 6 hours. Ideally, you would leave it in overnight. When it’s time to serve, take the cheesecake out of the springform pa, slice and enjoy every velvety bite!
Nutrition
Hi there! I’m Audrey, a dessert enthusiast and a self-proclaimed chocoholic. I’ve been baking since I was a little girl, and I’ve turned that passion into a career as a freelance writer. I believe that there’s always room for dessert, especially if it’s chocolate! When I’m not writing or baking, you can find me at the local farmers market or planning my next culinary adventure.
