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Creamy Snickerdoodle Cheesecake with Cinnamon Swirl

A close-up of a perfect slice of snickerdoodle cheesecake showing the creamy filling and cinnamon swirl topping.
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Make a rich, creamy cheesecake that combines the spiced flavor of snickerdoodle cookies with a classic cheesecake base and a cinnamon sugar topping.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • For the Swirl/Topping: 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, 1 teaspoon cinnamon, and 6 tablespoons melted butter until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups sugar, flour, vanilla extract, 1/2 teaspoon cinnamon, and salt until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream until the batter is smooth.
  6. Pour half of the cheesecake batter over the cooled crust.
  7. Prepare the swirl mixture: In a small bowl, mix 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle half of this mixture over the batter. Drizzle with 1 tablespoon of melted butter.
  8. Pour the remaining cheesecake batter over the top. Sprinkle the remaining cinnamon sugar mixture over the top and drizzle with the remaining 1 tablespoon of melted butter. Use a knife to gently swirl the topping into the batter.
  9. 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 (water bath).
  10. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  11. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  12. Remove the cheesecake from the water bath and let it cool completely on a wire rack.
  13. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving. Remove the foil before slicing.

Notes

  • Use room temperature ingredients for the cream cheese and eggs to prevent lumps in the batter.
  • The water bath helps the cheesecake bake evenly and prevents cracking.
  • For a smoother swirl, you can gently drag a skewer through the batter after sprinkling the cinnamon sugar.

Nutrition

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