Description

A creamy, cinnamon-spiced Snickerdoodle Cheesecake with a buttery cookie crust, perfect for Christmas gatherings.

Ingredients

1 ½ cups crushed snickerdoodle cookies

4 tablespoons melted butter

1 tablespoon sugar

24 oz cream cheese, softened

1 cup sugar

1 cup sour cream

3 large eggs

2 teaspoons vanilla extract

1 ½ teaspoons ground cinnamon

3 tablespoons brown sugar

1 teaspoon cinnamon for swirl

Whipped cream and cinnamon sugar for topping

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Instructions

1. Preheat oven to 325°F (163°C). Combine crushed cookies, melted butter, and sugar for the crust. Press into a 9-inch springform pan and bake 8–10 minutes.

2. Beat cream cheese and sugar until smooth. Add sour cream, eggs, vanilla, and cinnamon; mix until combined.

3. Mix brown sugar and cinnamon for swirl. Layer half the batter, sprinkle half the swirl, add remaining batter and swirl again with a knife.

4. Bake in a water bath for 55–65 minutes until center is set but slightly jiggly.

5. Cool 1 hour with oven door ajar. Chill at least 6 hours or overnight.

6. Top with whipped cream and a dusting of cinnamon sugar before serving.

Notes

For best results, use room-temperature cream cheese.

Let the cheesecake rest overnight for the creamiest texture.

Freeze slices for up to 2 months; thaw in the fridge overnight.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American