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Snickerdoodle Cheesecake with Cinnamon Sugar Swirls

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A rich, creamy cheesecake swirled with warm cinnamon sugar, inspired by the classic snickerdoodle cookie. Perfect for holidays or cozy nights in.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs

  • ¼ cup granulated sugar

  • 1 tsp ground cinnamon

  • 6 tbsp unsalted butter, melted

For the Filling:

  • 3 (8 oz) packages cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs

  • ¾ cup sour cream

  • 1 tsp vanilla extract

  • 2 tbsp all-purpose flour

  • 1 ½ tsp ground cinnamon

For the Topping:

  • 2 tbsp granulated sugar

  • ½ tsp ground cinnamon

Instructions

  • Preheat oven to 325°F (163°C). Mix crust ingredients and press into a 9-inch springform pan. Bake for 10 minutes; cool.

  • Beat cream cheese until smooth. Add sugar and flour. Mix in eggs one at a time. Add sour cream, vanilla, and cinnamon.

  • Pour filling over crust. Wrap pan in foil and place in water bath.

  • Bake for 60–70 minutes until center is slightly jiggly. Cool in oven 1 hour, then chill at least 6 hours.

  • Sprinkle with cinnamon sugar before serving. Optional: broil for 1–2 minutes for a caramelized topping.

Notes

  • Use snickerdoodle cookies in the crust for extra flavor.

  • Store leftovers in the fridge up to 5 days or freeze slices individually.

Find it online: https://thefoodaunt.com/snickerdoodle-cheesecake-with-cinnamon-sugar-swirls/