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Creamy Snickerdoodle Cheesecake with Cinnamon Swirl

A close-up slice of marbled snickerdoodle cheesecake showing creamy white and cinnamon-swirl layers, topped with cinnamon sugar.
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Make this rich, creamy cheesecake that combines the warm spice of snickerdoodle cookies with a smooth cream cheese filling. It features a buttery crust and a cinnamon-sugar swirl for a comforting dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon (for swirl)
  • 2 tablespoons granulated sugar (for swirl)
  • 1 tablespoon melted butter (for swirl)
  • 1/4 cup cinnamon sugar mixture (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine graham cracker crumbs, 1/4 cup sugar, and 6 tablespoons melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Mix in the sour cream and vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition. Mix in the flour until just incorporated. Do not overmix.
  4. Prepare the cinnamon swirl mixture: In a small bowl, mix 1 teaspoon cinnamon, 2 tablespoons sugar, and 1 tablespoon melted butter until crumbly.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Gently pour the remaining cheesecake batter on top. Sprinkle the remaining cinnamon swirl mixture over the top layer.
  6. Create a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Before serving, sprinkle the top evenly with the cinnamon sugar mixture. Release the springform side and slice.

Notes

  • For a richer crust, substitute 1/2 cup of the graham cracker crumbs with crushed snickerdoodle cookies.
  • If you skip the water bath, you risk the cheesecake cracking; if you must skip it, watch the baking time closely.
  • This dessert is a great alternative to complex meal planning when you want something special without relying on meal delivery companies.

Nutrition

Find it online: https://carlacooking.com/snickerdoodle-cheesecake-recipe-cinnamon-swirl/