Ingredients
- 1 1/2 cups snickerdoodle cookie crumbs (about 12 cookies)
- 2 tablespoons butter, melted
- 2 packages (16 total ounces) cream cheese, room temperature
- 1 cup sour cream
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Preheat the Oven
Preheat your oven to 350°F.
Make the Snickerdoodle Crust
Combine the melted butter and snickerdoodle cookie crumbs in a bowl. Use a fork to blend them together until every crumb is coated.
Press the mixture into a 9-inch springform pan. Flatten it with your hands, then use a kitchen glass to press it further and even the surface.
Bake the crust for 10 minutes at 350°F. Meanwhile, prepare the topping and filling.
Prepare the Cinnamon Sugar Topping
Mix 1 tablespoon of sugar with 1/2 teaspoon of cinnamon in a small bowl. Set aside.
Mix the Cheesecake Filling
Beat the cream cheese, sour cream, 3/4 cup sugar, flour, vanilla, and 1 teaspoon cinnamon in a large bowl with an electric mixer on medium speed until smooth. Gradually stir in the beaten eggs until fully incorporated.
Assemble the Cheesecake
Once the crust has finished baking, pour the cream cheese mixture into the pan, spreading it evenly.
Sprinkle the cinnamon sugar topping over the filling as evenly as possible.
Bake and Chill
Transfer the filled pan to the oven and bake for 40–50 minutes or until the cheesecake is a dark golden brown and only slightly jiggles in the center.
Remove from the oven and cool in the pan on a wire rack for 15 minutes. Cover and refrigerate for at least 4 hours before serving.
Snickerdoodle Cheesecake
Ingredients
- 1 1/2 cups snickerdoodle cookie crumbs, about 12 cookies
- 2 tablespoons butter, melted
- 2 packages, 16 total ounces cream cheese, room temperature
- 1 cup sour cream
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- Combine 2 tbsp melted butter and 1 1/2 cups snickerdoodle cookie crumbs. Press into a 9-inch springform pan. Bake for 10 minutes.
- Mix 1 tbsp sugar with 1/2 tsp cinnamon.
- Beat 16 oz cream cheese, 1 cup sour cream, 3/4 cup sugar, 3 tbsp flour, 2 tsp vanilla, and 1 tsp cinnamon until smooth. Stir in 3 beaten eggs.
- Pour filling over crust. Sprinkle with cinnamon sugar mixture.
- Bake for 40-50 minutes until dark golden brown with a slight jiggle in the center. Cool on wire rack for 15 minutes. Refrigerate for at least 4 hours.