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Ultimate Creamy Snickerdoodle Cheesecake with Cinnamon Swirl

A close-up of a creamy slice of snickerdoodle cheesecake with a beautiful cinnamon swirl pattern on a white plate.
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A rich, creamy baked cheesecake featuring a buttery cinnamon-sugar crust and a distinct cinnamon swirl throughout the filling, inspired by classic snickerdoodle cookies.

Ingredients

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

Instructions

  1. Preheat your oven to 350 degrees F. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: In a medium bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly.
  3. Prepare the cinnamon swirl mixture: In a small bowl, combine the brown sugar and 1 teaspoon of cinnamon. Set aside.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups granulated sugar, flour, vanilla extract, 1/2 teaspoon cinnamon, and salt until just combined. Do not overmix.
  5. Beat in the eggs one at a time, mixing on low speed after each addition until just incorporated. Mix in the sour cream until smooth.
  6. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the reserved cinnamon-sugar mixture evenly over the batter. Gently pour the remaining cheesecake batter over the top. Sprinkle the remaining cinnamon-sugar mixture over the top.
  7. Create the swirl: Use a butter knife to gently cut through the batter in figure-eight motions to create a swirl pattern. Do not cut all the way to the bottom crust.
  8. Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  9. Bake for 60 to 70 minutes, or until the edges are set and the center has a slight jiggle.
  10. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 1 hour.
  11. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the best texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • Use high-quality graham crackers for a flavorful crust.
  • If you do not want to use a water bath, bake at 325 degrees F for 75-85 minutes and cool slowly in the turned-off oven.

Nutrition

Find it online: https://spoonfulsnap.com/snickerdoodle-cheesecake-recipe-best-creamy-bake-2/