Print

Classic Snickerdoodle Cheesecake with Cinnamon Swirl

A close-up slice of snickerdoodle cheesecake showing a creamy white base swirled with cinnamon filling and topped with cinnamon dust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich and creamy cheesecake infused with the warm, spiced flavor of snickerdoodle cookies. This recipe features a cookie crust and a cinnamon swirl filling.

Ingredients

Scale
  • 1 1/2 cups crushed vanilla wafer cookies (for crust)
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (for filling)
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar (for cinnamon swirl topping)
  • 1 1/2 teaspoons ground cinnamon (for cinnamon swirl topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Combine crushed vanilla wafers, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the cinnamon swirl topping: In a small bowl, mix 1/2 cup sugar and 1 1/2 teaspoons cinnamon. Set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 1/2 cups sugar until smooth. Beat in the vanilla extract, 1/2 teaspoon cinnamon, sour cream, and flour until just combined. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the reserved cinnamon sugar mixture evenly over the batter. Pour the remaining cheesecake batter on top. Sprinkle the remaining cinnamon sugar mixture over the top layer.
  6. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  10. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Run a thin knife around the edge before releasing the springform side.

Notes

  • For a richer crust flavor, substitute graham crackers for vanilla wafers.
  • If you do not want to use a water bath, bake the cheesecake at 325°F (160°C) for 70-85 minutes and cool slowly in the turned-off oven.
  • Serve chilled with a light dusting of extra cinnamon sugar.

Nutrition

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