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Ultimate Creamy Snickerdoodle Cheesecake Recipe

A thick slice of creamy snickerdoodle cheesecake featuring a graham cracker crust and a generous cinnamon crumb topping.
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Create the ultimate holiday dessert by combining the creamy richness of cheesecake with the warm, spiced flavor of snickerdoodle cookies. This recipe yields a velvety filling on a buttery crust, perfect for festive gatherings.

Ingredients

Scale
  • For the Buttery Cinnamon Crust:
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • For the Velvety Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 large eggs, room temperature
  • For the Cinnamon Crumb Topping (Optional):
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Prepare the crust: In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and 1 teaspoon cinnamon. Pour in the melted butter and stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and set aside to cool slightly.
  3. Prepare the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually beat in the 1 1/2 cups sugar, flour, vanilla extract, 1 teaspoon cinnamon, and nutmeg until just combined and smooth. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing on low speed after each addition only until the yolk disappears. Do not overmix the batter.
  5. Pour the cheesecake filling over the cooled crust. 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. This water bath prevents cracks.
  6. Bake for 60 to 75 minutes. The edges should look set, but the center 2 inches should still jiggle slightly when gently nudged.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  8. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  9. Prepare the topping (if using): Combine flour, brown sugar, and 1 teaspoon cinnamon in a small bowl. Cut in the cold butter using a pastry blender or your fingers until coarse crumbs form. Sprinkle this mixture over the chilled cheesecake before serving, or bake it separately on a small baking sheet for 8-10 minutes at 350°F until golden, then cool and sprinkle over the chilled cheesecake.

Notes

  • Use room temperature ingredients for the cream cheese and eggs to achieve the smoothest, creamiest cheesecake filling.
  • For a snickerdoodle cookie crust variation, crush about 12 store-bought snickerdoodle cookies instead of using graham crackers.
  • If you skip the water bath, bake at 300°F for about 70-80 minutes and watch closely for doneness.

Nutrition

Find it online: https://alchemychef.com/snickerdoodle-cheesecake-recipe-creamy-cinnamon/