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Snickerdoodle Cheesecake
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
530 minutes
Cinnamon sugar cheesecake with a snickerdoodle crust.
Ingredients:
  • 1.75 cups crushed shortbread cookies
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon white sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons white sugar
  • 2.5 teaspoons ground cinnamon, divided
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 2 teaspoons vanilla extract
  • 0.5 teaspoon kosher salt
  • 3 large eggs
Instructions:
  • Preheat the oven to 350°F (175°C) for the perfect baking temperature.
  • Combine crushed shortbread cookies, melted butter, sugar, and cinnamon in a medium bowl, stirring until mixed. Press the crumb mixture firmly onto the bottom of a 9-inch springform pan.
  • Bake until edges are golden and cinnamon is fragrant, about 10-12 minutes. Cool on a wire rack for 1 hour, then reduce oven temperature to 300°F (150°C).
  • Combine 2 tablespoons sugar and 1 1/2 teaspoon cinnamon in a small bowl, mixing well. Set aside.
  • In the bowl of a stand mixer, combine cream cheese, 1 cup sugar, and sour cream. Beat until fluffy for about 3 minutes, scraping down the sides of the bowl as needed. Incorporate vanilla, remaining 1 teaspoon cinnamon, and salt. Add eggs one at a time, beating on low speed until just combined, about 1 minute. Avoid overbeating.
  • Line the springform pan with foil, ensuring it covers the bottom and sides. Pour the cheesecake batter into the cooled crust and place the pan in a larger baking dish or roasting pan. Fill the roasting pan with hot water, reaching halfway up the sides of the springform pan.
  • Bake the cheesecake on the middle rack of the preheated oven for 60 minutes. Then, slide out the oven rack slightly to sprinkle a cinnamon-sugar mixture evenly over the top. Slide the rack back in and bake for an additional 10-15 minutes until the filling is set at the edges and slightly wobbly in the center.
  • Take out of the oven with care. Gently lift the springform pan from the roasting pan and transfer it to a wire rack. Allow it to cool to room temperature for approximately 2 hours. Uncover and discard the foil from the springform pan, then refrigerate the cheesecake to chill for at least 4 hours or overnight.
  • Using a heated knife or offset spatula, gently release the cake from the sides of the pan. Take off the springform pan sides, slice the cake, and serve.

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