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Snickerdoodle Cheesecake

Snickerdoodle Cheesecake with rich, creamy layers of tangy cream cheese and sour cream, accented by warm cinnamon and a sweet snickerdoodle cookie crust.
prep time15 minutes
cook time55 minutes
resting or cooling time4 hours 15 minutes
total time5 hours 25 minutes
Snickerdoodle Cheesecake
Print Recipe

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.