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Snickerdoodle Cheesecake with Cinnamon Swirl

Close-up of a rich slice of snickerdoodle cheesecake featuring a creamy white center and a marbled chocolate top layer.
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Make this rich and creamy cheesecake that combines the warm, spiced flavor of snickerdoodle cookies with a smooth cheesecake base. It features a cookie crust and a cinnamon sugar swirl.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour
  • 1/4 cup packed light brown sugar (for swirl)
  • 1 teaspoon ground cinnamon (for swirl)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar and 1 teaspoon of cinnamon. Set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup of granulated sugar with an electric mixer until smooth. Beat in the vanilla extract and 1/2 teaspoon of cinnamon.
  5. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the sour cream and flour until the batter is smooth. Do not overmix.
  6. 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.
  7. Create a cinnamon swirl: Use a knife or skewer to gently swirl the top layer of cinnamon sugar into the cheesecake batter.
  8. Bake the cheesecake in 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.
  9. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  10. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
  11. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a true snickerdoodle flavor, crush a few snickerdoodle cookies and press them into the crust along with the graham crackers.
  • If you prefer a bar format, press the crust into a 9×13 inch pan and adjust baking time slightly.
  • Serve chilled with a light dusting of cinnamon sugar on top.

Nutrition

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