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Snickerdoodle Cheesecake

Decadent Snickerdoodle Cheesecake for Your Holiday Table

Indulge in a slice of Snickerdoodle Cheesecake, a perfect blend of classic cookie flavors with creamy cheesecake goodness.
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 12 cookies Snickerdoodle Cookies Gluten-free option available.
  • 5 tablespoons Butter Melted.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Softened.
  • 3/4 cup Granulated Sugar
  • 3 large Eggs Room temperature.
  • 1/2 cup Sour Cream
  • 1 teaspoon Cinnamon
For the Topping
  • 1/4 cup Cinnamon Sugar

Equipment

  • Food Processor
  • Mixing bowl
  • 9-inch springform pan
  • Electric mixer

Method
 

Step‑by‑Step Instructions
  1. Prepare the crust by crushing 12 snickerdoodle cookies into fine crumbs, mix with 5 tablespoons of melted butter and press into a 9-inch springform pan.
  2. In a large bowl, beat together 16 ounces of softened cream cheese and 3/4 cup granulated sugar until smooth. Add in 3 eggs one at a time, mixing well. Finally, add 1/2 cup sour cream and 1 teaspoon cinnamon.
  3. Pour the filling over the crust and bake in a preheated oven at 325°F (163°C) for about 60 minutes.
  4. Allow the cheesecake to cool in the pan for about an hour, then refrigerate for at least 4 hours to chill.
  5. Before serving, sprinkle with cinnamon sugar and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 100mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

For best results, use room temperature ingredients and chill overnight for enhanced flavor and texture.

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