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Snickerdoodle Cheesecake

Snickerdoodle Cheesecake

A delicious twist on classic cheesecake, this recipe combines a creamy cheesecake filling with a sweet and spicy snickerdoodle topping. Perfect for dessert lovers!
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
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 (1/2 stick)
  • 0.25 cups Granulated sugar
  • 2 tablespoons Packed light brown sugar
  • 1 teaspoon Ground cinnamon
  • 0.5 teaspoon Cream of tartar
  • a pinch Salt

Equipment

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

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Prepare the crust by combining graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 8-10 minutes.
  2. Let the crust cool completely.
  3. Beat cream cheese and sugar until smooth. Beat in flour, cinnamon, nutmeg, cloves, and vanilla extract.
  4. Add eggs one at a time, mixing well after each addition. Stir in sour cream until just combined.
  5. Pour filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set but the center is slightly jiggly.
  6. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
  7. Cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight.
  8. While the cheesecake chills, prepare the topping by creaming together butter, granulated sugar, and brown sugar. Beat in cinnamon, cream of tartar, and salt.
  9. Spread the snickerdoodle topping over the chilled cheesecake. Refrigerate for at least 30 minutes before serving.

Notes

For a richer flavor, use full-fat cream cheese and sour cream. You can also add a sprinkle of coarse sugar to the topping before baking for extra crunch.