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Creamy Snickerdoodle Cheesecake with Cinnamon Swirl

A close-up of a single slice of creamy snickerdoodle cheesecake featuring a beautiful cinnamon-sugar swirl.
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A rich and creamy cheesecake recipe that combines the buttery, cinnamon-sugar flavor of a snickerdoodle cookie into a decadent dessert.

Ingredients

Scale
  • 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
  • 4 large eggs
  • 1/2 cup sour cream
  • 1/4 cup packed light brown sugar (for swirl)
  • 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: Mix graham cracker crumbs, 1/4 cup granulated sugar, and 1 teaspoon cinnamon. Pour in melted butter and mix until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Cool slightly.
  3. Prepare the swirl mixture: In a small bowl, mix the brown sugar and 1 teaspoon cinnamon until fully combined. Set aside.
  4. Prepare the filling: Beat the softened cream cheese, 1 1/2 cups granulated sugar, flour, vanilla extract, and 1/2 teaspoon cinnamon in a large bowl until smooth. Beat in the sour cream. Add the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the cinnamon sugar swirl mixture evenly over the batter. Gently pour the remaining batter on top. Sprinkle the remaining cinnamon sugar mixture over the top layer.
  6. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  9. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, preferably overnight, before serving.

Notes

  • Use full-fat cream cheese for the creamiest texture.
  • Ensure all dairy ingredients are at room temperature before mixing the filling.
  • The water bath prevents cracking and keeps the cheesecake moist.

Nutrition

Find it online: https://tastetaught.com/snickerdoodle-cheesecake-recipe-creamy-cinnamon/