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Ultimate Creamy Snickerdoodle Cheesecake with Cinnamon Crumb Topping

A close-up of a perfect slice of snickerdoodle cheesecake showing the creamy filling and cinnamon crumble topping.
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Make this rich, creamy cheesecake that combines the warm spice of snickerdoodle cookies with a smooth, luscious filling and a buttery cinnamon crust. This dessert is perfect for holidays or any gathering.

Ingredients

Scale
  • 1 3/4 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
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth. Gradually beat in 1 1/2 cups granulated sugar until fully combined. Mix in the sour cream, vanilla extract, and nutmeg until smooth. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix.
  4. Pour half of the cheesecake filling over the cooled crust.
  5. Prepare the cinnamon swirl layer: In a small bowl, whisk together the flour, brown sugar, and 1/2 teaspoon cinnamon until combined. Sprinkle this mixture evenly over the filling layer. Pour the remaining cheesecake filling over the top.
  6. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the springform pan.
  7. Bake for 60 to 70 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool in the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, ensure your cream cheese and eggs are at room temperature before starting.
  • If you prefer a stronger cinnamon flavor, add 1 teaspoon of cinnamon to the main cheesecake batter.
  • Serve chilled with a light dusting of powdered sugar, if desired.

Nutrition

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