Snickerdoodle Cheesecake Recipe

Name: Snickerdoodle Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 16 ounces Cream Cheese; 3 pieces Eggs; 10 ounces Shortbread Cookies, Finely Crushed; 2 tablespoons Sugar; 0.25 cups Butter, Melted; 8 ounces Sour Cream; 1 cup Sugar; 2 tablespoons All-Purpose Flour; 2 teaspoons Vanilla; 1 teaspoon Ground Cinnamon

Servings: persons

16 ounces Cream Cheese
3 pieces Eggs
10 ounces Shortbread Cookies, Finely Crushed
2 tablespoons Sugar
0.25 cups Butter, Melted
8 ounces Sour Cream
1 cup Sugar
2 tablespoons All-Purpose Flour
2 teaspoons Vanilla
1 teaspoon Ground Cinnamon

1
Allow cream cheese and eggs to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 350 degrees F. For crust, in a medium bowl stir together crushed cookies and 1 tablespoon sugar. Stir in melted butter until combined. Press mixture onto the bottom and 1-1/2 inches up the sides of a 9-inch springform pan.
2
In a large mixing bowl beat cream cheese, sour cream, 1 cup sugar, flour, vanilla, and 1/2 teaspoon cinnamon with an electric mixer on medium speed until smooth. Stir in eggs.
3
In a small bowl stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon. Pour cream cheese mixture into crust-lined pan, spreading evenly. Sprinkle with cinnamon-sugar mixture. Place springform pan in a shallow baking pan.
4
Bake for 40 to 50 minutes or until a 2-1/2-inch area around outside edge appears set when gently shaken. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool cheesecake completely on wire rack. Cover and chill for at least 4 hours before serving.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces Cream Cheese, 3 pieces Eggs, 10 ounces Shortbread Cookies, Finely Crushed, 2 tablespoons Sugar, and more.

Yes, Snickerdoodle Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Snickerdoodle Cheesecake

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