Snickerdoodle Cheesecake with Cinnamon Crust for Holiday Dinners
A holiday-perfect Snickerdoodle Cheesecake with a cinnamon-sugar crust, creamy filling, and snickerdoodle topping. Perfect for Thanksgiving or Christmas.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 6 hours (including chilling)
- Yield: 6 hours (including chilling) 1x
Ingredients
1½ cups cinnamon graham cracker crumbs
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (for crust)
3 (8-ounce) blocks cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour or cornstarch
3 large eggs
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon
Instructions
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Preheat oven to 325°F. Grease a 9-inch springform pan and wrap the bottom with foil.
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Mix graham crumbs, butter, and sugar. Press into pan. Bake 10 minutes. Cool.
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Beat cream cheese until smooth. Add sugar, sour cream, vanilla, and flour. Blend well.
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Add eggs one at a time, mixing gently.
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Pour filling into crust. Mix topping sugar and cinnamon, then sprinkle over top.
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Place pan in a roasting pan. Add hot water halfway up the sides.
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Bake 55–65 minutes until edges set and center jiggles slightly.
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Cool in oven 1 hour with door ajar. Chill 4 hours or overnight.
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Remove springform sides, slice, and serve.
Notes
Use room-temperature ingredients for a smooth batter. Don’t overmix. Crust can be made with snickerdoodle cookies for extra flavor.