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The Best Creamy Snickerdoodle Cheesecake with Cinnamon Crumb Crust

A rich slice of snickerdoodle cheesecake with a cinnamon swirl topping and crust, presented next to the main cake.
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Make this rich, creamy Snickerdoodle Cheesecake that combines the classic cinnamon-sugar flavor of snickerdoodle cookies with a smooth cheesecake base. It features a spiced crumb crust and a cinnamon swirl filling.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs
  • 1/2 cup sour cream
  • For the Swirl/Topping: 1/2 cup brown sugar, 1 teaspoon ground cinnamon, 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, 1 teaspoon cinnamon, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Set aside to cool slightly.
  3. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar, 1 teaspoon cinnamon, and 2 tablespoons melted butter. Mix until crumbly. Set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in 1 1/2 cups sugar and flour until just combined.
  5. Mix in vanilla extract, 1 teaspoon cinnamon, and nutmeg. Beat in the eggs one at a time, mixing just until each egg is incorporated. Mix in the sour cream until the batter is smooth. Do not overmix.
  6. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the reserved cinnamon swirl mixture over the batter. Gently pour the remaining batter on top. Sprinkle the remaining cinnamon swirl mixture over the top layer.
  7. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan.
  8. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  11. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before slicing and serving.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at room temperature before starting.
  • If you want a thicker cinnamon swirl, you can gently swirl the top layer with a knife before baking.
  • This cheesecake is excellent served cold directly from the refrigerator.

Nutrition

Find it online: https://cookingzenith.com/snickerdoodle-cheesecake-recipe/