What Goes In
- 1 1/2 cups snickerdoodle cookie crumbs (about 12 cookies)
- 2 tablespoons unsalted butter, melted
- 2 packages (16 ounces total) cream cheese, room temperature
- 1 cup sour cream
- 3/4 cup white sugar
- 3 tbsp AP flour
- 2 tsp vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- 1 tbsp white sugar
- 1/2 tsp ground cinnamon
Start the Oven
Heat to 350F while you make the crust.
Make Cookie Crust
Mix melted butter with cookie crumbs using a fork. They should stick together when squeezed.
Dump into a 9-inch springform pan. Press with hands to distribute, then pack tight with a flat-bottomed glass. Tighter packing = less crumbling later.
Bake 10 minutes. Work on filling while it bakes.
Mix Topping
Combine 1 tablespoon sugar and 1/2 teaspoon cinnamon in a small bowl. Set aside.
Make Filling
Beat cream cheese, sour cream, 3/4 cup sugar, flour, vanilla, and 1 teaspoon cinnamon until completely smooth.
Room temperature cream cheese matters – cold will never get smooth.
Add eggs gradually on low speed. Mix just until combined. Overbeating = cracks.
Assemble
Pour filling over hot crust – the heat helps them bond.
Sprinkle cinnamon sugar on top. It sinks slightly and caramelizes while baking.
Bake
Bake ~40-50 minutes until top is dark golden and center wobbles slightly when shaken.
Edges should be set, middle jiggles like jello. The top puffs then settles – that’s normal.
Cool and Chill
Cool on rack 15 minutes. The residual heat keeps cooking it.
Refrigerate at least 4 hours, overnight is better. Run a knife around edge before removing ring.
Store-bought snickerdoodles work fine – just crush them up. The flour prevents cracks and the sour cream adds tang that cuts the sweetness. This freezes perfectly for up to a month.
Snickerdoodle Cheesecake
Ingredients
- 1 1/2 cups snickerdoodle cookie crumbs about 12 cookies
- 2 tablespoons unsalted butter melted
- 2 packages 16 ounces total cream cheese, room temperature
- 1 cup sour cream
- 3/4 cup white sugar
- 3 tbsp AP flour
- 2 tsp vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs lightly beaten
- 1 tbsp white sugar
- 1/2 tsp ground cinnamon
Instructions
- Heat oven to 350F.
- Mix cookie crumbs with melted butter until mixture holds when squeezed.
- Press mixture into 9-inch springform pan, packing firmly with flat-bottomed glass.
- Bake crust 10 minutes.
- Mix 1 tbsp sugar with 1/2 tsp cinnamon for topping; set aside.
- Beat cream cheese, sour cream, 3/4 cup sugar, flour, vanilla, and 1 tsp cinnamon until smooth.
- Add eggs gradually on low speed, mixing just until combined.
- Pour filling over hot crust.
- Sprinkle cinnamon-sugar mixture on top.
- Bake 40-50 minutes until edges set and center slightly wobbles.
- Cool on rack 15 minutes.
- Refrigerate minimum 4 hours or overnight.
- Run knife around edge before removing springform ring.
