The scent of cinnamon wafting through the air, a delicate crunch giving way to a creamy, dreamy center… that’s the moment I knew I’d finally nailed this Snickerdoodle Cheesecake. It took a few tries, a couple of which ended up looking more like a cinnamon swamp than a cheesecake. (I mean, the dog wouldn’t even go near it, and he’s eaten couch stuffing.) But when I got it right, oh boy, it was like every holiday and family gathering wrapped into one blissful bite.
My mom, who’s a stickler for classic recipes, was honestly skeptical when I first mentioned mixing a snickerdoodle with a cheesecake. But now? She requests it for every family event. It’s that good. So trust me (I’ve learned from my mistakes), you want this recipe in your life. It’s a game changer!
Table of Contents
Ingredients
Now, about those ingredients… They’re pretty straightforward, but quality matters. I always buy the freshest I can find, especially when it comes to the dairy. It makes a difference, I promise.
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (softened)
- 1 1/3 cups granulated sugar, divided
- 1 large egg
- 2 teaspoons vanilla extract
- 3 (8 ounce) packages cream cheese (softened)
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon all-purpose flour
Instructions
Okay, brace yourselves. This isn’t your average throw-it-together recipe. But it’s worth every second. (And don’t do what I did the first time and confuse baking soda with cream of tartar. It was… interesting.)
- Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, whisk together 2 cups flour, 1 teaspoon cinnamon, cream of tartar, and salt.
- In another bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Beat in the egg and 1 teaspoon vanilla.
- Gradually mix in the dry ingredients until just combined. Press this dough into the bottom of your prepared pan, and set it aside.
- For the cheesecake filling, beat the cream cheese with the remaining 1/3 cup sugar and 1 tablespoon flour. Add 1 teaspoon vanilla and the sour cream; mix well.
- Add the eggs one at a time, fully incorporating each before adding the next. Don’t overmix!
- Pour the filling over the snickerdoodle base in the pan.
- Mix together 2 tablespoons sugar and 1/2 teaspoon cinnamon, and sprinkle it over the top of the filling.
- Bake for about 1 hour and 15 minutes. The center should be set, but still slightly jiggly.
- Turn off the oven, crack open the door, and let the cheesecake cool inside for about an hour. (Trust me, this helps prevent cracking.)
- Chill in the fridge for at least 4 hours, preferably overnight.
Tips & Tricks
Oh, and another tip… (learned this the hard way). Don’t rush the cooling process. It’s like waiting for paint to dry, but if you rush it and the top cracks, you’ll kick yourself. And if it does crack? Throw on some whipped cream and a sprinkle of cinnamon. No one will know, and it’ll still taste like heaven.
As for calories, let’s just say it’s a “sometimes” treat. But if you’re curious, a typical slice can run you about 450 to 500 calories, depending on how generous you’re being with the slices.
Don’t have sour cream? You can substitute Greek yogurt. It’ll change the texture slightly but in a pinch, it works. And if you’re out of cream cheese (been there), ricotta can do the trick, though again, texture will be affected.
Storage? Keep it in the fridge, covered, for up to a week. Honestly, it never lasts that long in my house, but that’s the official line.
For variations, try adding a swirl of caramel, or if you’re feeling adventurous, a splash of bourbon to the cheesecake mix. And the cultural story behind snickerdoodles? They’re said to have German roots, but in the U.S., they’ve become a nostalgic, comforting treat, especially around the holidays.
FAQ
Got questions? I’ve got answers (and if I don’t, I’ll make something up that sounds good).
Q: Can I make this gluten-free?
A: Absolutely. Just swap out the all-purpose flour for your favorite GF blend. The texture might be a bit different, but it’ll still be delicious.
Q: My cheesecake always cracks. What am I doing wrong?
A: It’s likely a temperature issue. Make sure your ingredients are at room temperature before you start, and don’t open that oven door while it’s baking! The gradual cooling I mentioned earlier? It’s critical.
Q: Can I freeze this cheesecake?
A: Yes, you can. Wrap it tightly in plastic wrap, then foil, and freeze for up to two months. Defrost in the fridge overnight before serving.
And finally, here’s a parting thought. Cheesecake can be intimidating, but it’s also forgiving. If you mess up, try again. And remember, the most important ingredient is the love you put into it. That, and the cinnamon. Don’t forget the cinnamon.
Snickerdoodle Cheesecake
A delicious fusion of snickerdoodle flavors and creamy cheesecake, creating a heavenly dessert perfect for any occasion. The cinnamon-infused base is topped with a rich and smooth cheesecake layer, offering a delightful texture and flavor combination.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/3 cups granulated sugar, divided
- 1 large egg
- 2 teaspoons vanilla extract
- 3 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon all-purpose flour
Directions
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Preheat the oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
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In a medium bowl, mix 2 cups flour, 1 teaspoon cinnamon, cream of tartar, and salt.
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In another bowl, cream together 1/2 cup butter and 1 cup sugar until fluffy. Add egg and 1 teaspoon vanilla.
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Gradually add dry ingredients to the wet mixture, then press the dough into the prepared pan.
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For the cheesecake filling, beat cream cheese with 1/3 cup sugar and 1 tablespoon flour. Add 1 teaspoon vanilla and sour cream.
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Incorporate eggs one at a time into the cream cheese mixture. Pour over the snickerdoodle base in the pan.
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Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon, sprinkle over the filling.
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Bake for 1 hour and 15 minutes until the center is set but slightly jiggly.
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Turn off the oven, leave the door cracked open, and let the cheesecake cool inside for an hour.
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Chill in the fridge for at least 4 hours or overnight before serving.