Snickerdoodle Cheesecake
A creamy cheesecake blended with snickerdoodle flavors and a buttery graham cracker crust, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs Feel free to substitute with your favorite cookie crumbs.
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
For the cheesecake filling
- 2 packages cream cheese, softened (8 oz each) Use room temperature cream cheese to avoid lumps.
- 1 cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs Incorporate eggs one at a time.
- 1 teaspoon ground cinnamon
- 0.5 teaspoon cream of tartar Do not skip as it helps with texture.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Pat this mixture into the bottom of a 9-inch springform pan to create a crust.
- In another bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until the mixture is smooth.
- Incorporate the eggs one at a time, making sure to mix well after each addition. Stir in the ground cinnamon and cream of tartar until combined.
- Pour the cream cheese filling over the crust in the springform pan.
- Bake for 50-60 minutes or until the center is set but slightly jiggly.
- Allow the cheesecake to cool to room temperature before refrigerating for at least 4 hours or overnight.
Serving
- Garnish each slice with whipped cream, a sprinkle of cinnamon, or crushed snickerdoodle cookies. Pair with a warm beverage.
Notes
Store in the refrigerator for up to one week or freeze for up to three months. Thaw in the refrigerator overnight before serving.