Snickerdoodle Cheesecake

A delightful twist on classic cheesecake, this recipe combines a creamy, spiced cheesecake filling with a crunchy snickerdoodle topping for a truly irresistible dessert.

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Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

Crust Ingredients

1.5 cups Graham cracker crumbs
0.25 cups Granulated sugar
6 tablespoons Unsalted butter, melted

Cheesecake Filling Ingredients

3 8-ounce packages Cream cheese, softened
1.75 cups Granulated sugar
0.25 cups All-purpose flour
1 teaspoon Ground cinnamon
0.5 teaspoon Ground nutmeg
0.25 teaspoon Ground cloves
1 teaspoon Vanilla extract
4 Large eggs
0.5 cups Sour cream

Snickerdoodle Topping Ingredients

0.25 cups Unsalted butter, softened (½ stick)
0.25 cups Granulated sugar
2 tablespoons Packed light brown sugar
1 teaspoon Ground cinnamon
0.5 teaspoon Cream of tartar
Pinch Salt

Equipment

9-inch springform pan
Mixing Bowls
Electric Mixer
Rubber Spatula
Measuring Cups and Spoons

Method

Instructions

Preheat oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter; press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes.
Beat cream cheese and sugar until smooth. Beat in flour, cinnamon, nutmeg, cloves, and vanilla. Add eggs one at a time, then stir in sour cream.
Pour filling over cooled crust. Bake for 50-60 minutes, or until set around edges but slightly jiggly in the center.
Turn off oven; leave cheesecake in with the door slightly ajar for 1 hour. Cool completely, then refrigerate for at least 4 hours.
While cheesecake chills, cream together butter, granulated sugar, brown sugar, cinnamon, cream of tartar, and salt for the topping.
Spread snickerdoodle topping over chilled cheesecake. Refrigerate for at least 30 minutes before serving.

Notes

For a richer flavor, use brown butter in the crust. You can also add chopped nuts to the crust or topping for extra texture.