This Snickerdoodle Cheesecake blends creamy texture with cinnamon sugar flavor in every bite. A cozy twist on a classic dessert.

Scale

1 ½ cups graham cracker crumbs

1 tbsp cinnamon

¼ cup sugar

5 tbsp butter, melted

3 (8 oz) packages cream cheese, room temp

1 cup sugar

½ cup sour cream

3 eggs

1 tbsp vanilla extract

2 tsp cinnamon

1 tbsp flour

1. Preheat oven to 325°F.

2. Mix crust ingredients and press into 9-inch springform pan. Bake 10 minutes.

3. Beat cream cheese and sugar until smooth.

4. Add eggs one at a time, then sour cream, vanilla, cinnamon, and flour.

5. Pour over crust, smooth top, and place in water bath.

6. Bake 60–70 minutes until center jiggles slightly.

7. Turn off oven and crack door for 1 hour.

8. Chill for 4+ hours before slicing and serving.

For a crust twist, use cinnamon cookies or snickerdoodle cookies.

To freeze, wrap individual slices and store up to 2 months.

Keywords: snickerdoodle cheesecake, cinnamon dessert, creamy cheesecake