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Snickerdoodle Cheesecake

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A delightful twist on traditional cheesecake, combining rich creaminess with the warm flavors of snickerdoodle cookies.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 4 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 tablespoon cinnamon
  • 1 cup sour cream
  • 1/4 cup all-purpose flour

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
  3. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla, and mix until combined.
  4. Add eggs one at a time, mixing well after each addition.
  5. Stir in the sour cream, flour, and cinnamon until smooth.
  6. Pour the cream cheese mixture over the crust in the springform pan.
  7. Bake for 55-65 minutes, until the center is set and slightly jiggly.
  8. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for an hour.
  9. Chill in the refrigerator for at least 4 hours or overnight before serving.

Notes

Make sure the cream cheese is at room temperature for easy mixing. Don’t skip cooling the cheesecake in the oven to help prevent cracks.

Nutrition

Find it online: https://voxrecipes.com/snickerdoodle-cheesecake/